When I saw this recipe on Pinterest–and then actually looked at it to see if it was truly as healthy as it claimed to be–I was very excited. I mean, how can cookie dough bites be healthy?? But these actually are pretty healthy. Mostly made up of oats, flour, peanut butter, applesauce (unsweetened) and a tad of maple syrup, there aren’t any eggs or processed sugar in it. Well, perhaps there is some in the butterscotch chips, but that’s not much.
As far as how they taste, it’s only pretty good. There is a whole teaspoon of cinnamon in this recipe, which really overpowers the other flavors. They’re not bad, just very cinnamon-y. Once these are gone, I intend to make them again, completely omitting that particular ingredient. It’s not like it’s the flour, which is to give it some rigidity. I suspect the new taste will be super good–but I do love me some peanut butter 😀
- ¼ cups Whole Wheat Flour
- 1-¼ cup Rolled Oats
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- ½ cups Creamy Peanut Butter
- ¼ cups No-sugar-added Applesauce
- ⅓ cups Light Maple Syrup
- 1 Tablespoon Honey
- 2 teaspoons Vanilla Extract
- ¼ cups Butterscotch Chips
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk the flour, oats, cinnamon and salt; set aside. (Be skimpy on the cinnamon, depending on your level of cinnamon-love)
- Cream the peanut butter, applesauce, maple syrup, honey and vanilla in a large bowl until well-combined. (I left out the honey and went light on the syrup)
- Add the flour and oats mixture and stir until combined. Add butterscotch chips and stir well.
- Scoop about two tablespoons of dough and roll into a ball. Repeat with the other dough. Recipe makes about 16 dough balls. (I got about 12 balls of 2 tablespoons, not 16)
- Refrigerate or freeze and enjoy!
Another Pinterest recipe, this sounded really good. It’s actually pretty easy to make, too. I have to admit, though, that the vegetables overpower the mac & cheese in flavor. Now, that’s not exactly a bad thing, it just depends on what you’d like to taste more 🙂 But the “sauce” is pretty thin when mixed in with everything, so it is a little dry to reheat. I did try some of the macaroni with just the sauce before I added the vegetables and it would make for some good mac & cheese if you’ve not got the veggies on hand–there’s some cayenne pepper in the sauce, that’s what makes it taste different/special.
- 1 cup broccoli florets, chopped into small chunks
- 1/2 red pepper, diced
- 1 yellow squash, quartered and diced
- 10 baby carrots, sliced thinly
- 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
- 1/4 cup olive oil
- 1 garlic clove, minced
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 2 cups (8 oz.) shredded cheddar cheese
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 Tbsp. panko breadcrumbs
- Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
- Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
- Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
- Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.