I’m a fair-weather healthy eater.
I bounce between these phases of extreme healthy eating and extreme poor eating.
Phase 1: I scoff at the thought of getting ice cream just because and would rather have cauliflower steak than pizza. During Phase 1, I stick to almond milk 100% of the time, suddenly start buying vegan cheese, cut out bread and develop strange desires to do a juice cleanse. I feel guilty for not working out and obsessively track my steps. Until one day, I dream of pasta and launch into Phase 2.
Phase 2: Tim Hortons bagels with large milky teas are my daily breakfast, followed by a salad with extra croutons at lunch, and finished with some McDonalds nuggets for dinner (not counting the chocolate covered almonds for an afternoon snack). Working out? Don’t have time for that. But I do have time to go for froyo and Dairy Queen after dinner. Suddenly, this care free eating turns into guilt and back to Phase 1 I go.
I’d love to be able to say that I spend most of my life in Phase 1, but truthfully it’s a day to day battle of the phases where sometimes I end up binging on milkshakes on Monday, followed by a week of salads and smoothies, then other weeks its the other way around.
The way I see it – stay a healthy weight, make healthy choices as much as possible, and treat yourself to fatty food days once in a while without any guilt.
When I made these cookies I was having a Phase 1 day. I wanted a sweet snack but without the dairy filled extra calories that some cookies bring. These cookies are light and rich, packed with flavour but with fewer calories than the usual chocolate chip cookies. Plus they’re vegan friendly!
- 1/4 cup corn starch
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 cup Earth Balance or vegan butter substitute at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 3 cups oats
- 1 cup chocolate chips
- One – Preheat oven to 350 degrees and prepare cookie sheet by lining with parchment paper.
- Two – Combine corn starch, baking soda, salt and cinnamon in a small bowl and set aside.
- Three – Combine room temperature Earth Balance (or equivalent) with sugars until light and smooth.
- Four – Add in vanilla extract and the mixture from the small bowl. Blend until just combined.
- Five – Mix in oats until just combined, then mix the chocolate chips in using a wooden spoon.
- Six – Scoop a rounded tsp of dough into your hand and roll into a ball. Place on the prepared cookie sheet and flatten lightly with your hand or the back of a spoon.
- Seven – Bake 10-12 minutes, let cool for 5 and enjoy!
- Skip the chocolate chips and opt for raisins, cranberries or another dried fruit.
- Substitute vegan butter for regular butter for a richer taste without adding eggs.
- Never use steel cut oats for cookie recipes! The measurements get thrown off, the texture is pretty tough and they don’t bake the same as regular flake oats.
Recipe adapted from: Skinny Bitch Bakery