4th of July Cookies

I work at a place that serves healthy, prepackaged, pre-portioned meals. There are no desserts there. Only healthy foods.

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But holidays REQUIRE desserts. They just do. So, I made cookies. I made them for my mom and my boyfriend and some extras for my friends, but I made them predominantly for The Fit Station. Because healthy customers need cheat days.

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These cookies are fool proof. They are Picky Palate’s cookies and this is the second time I have made them. Both times, they turned out perfectly. And I am a terrible cookie baker.

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No 4th of July dessert is complete without red, white, and blue. Duh. So, I added some sprinkles. Little sprinkles with little stars.

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Just in case you want some healthy 4th of July options, you can check out my strawberries and parfait. Or for breakfast, you could have some strawberry shortcake pancakes. Or, you could have a salad before gorging on cookies.

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4th of July Chocolate Chip Cookies
I doubled Picky Palate’s recipe for work, but the recipe below makes approximately 24 cookies.

1 stick butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 c all purpose flour
3 tbsp vanilla pudding mix
1/2 tsp baking soda
1/2 tsp salt
3/4 c chocolate chips
Can of favorite frosting

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a mixing bowl, cream butter and sugars until well combined. Add the egg and vanilla and combine.
3. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add into the mixing bowl. Stir in chocolate chips.
4. Roll cookie dough into balls and place on baking sheet. Bake for 10-12 minutes, and let cool for a few minutes before transferring to a cooling rack.


Two Ingredient Cookies


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I have died and gone to grad school hell.

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Just kidding. Kind of. Basically, I am living in a world of paper writing, presentations, and the occasional One Tree Hill episodes while I ice my back, which is pretty mad that I have had little time for the gym and lots of time sitting in 3 hour classes listening to presentations.

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To get you out of the finals rut, here is a delicious and healthy treat. But really. These are delicious. They are quick and easy and so healthy. I would’ve added chocolate chips but 1) I was on the FODMAP diet when I made these and 2) I didn’t have any chocolate chips. Because if I keep chocolate around… let’s just say it’s not around for long.

Two Ingredient Cookies
Recipe from The Burlap Bag

1 ripe banana
3/4 c old-fashioned oats
Optional: pinch of cinnamon and of course fix-ins like chocolate chips or nuts.

1. Mash the banana inside the peel, then remove it from the peel and put into a bowl.
2. Add the oats (the original recipe called for 1/2 c but I used 3/4 because with only 1/2 the batter still looked a little gooey) and mash/stir to combine. Stir in cinnamon.
3. Bake at 350°F for 12-15 minutes.
4. Eat your heart out because these are ridiculously healthy and good for you.

Chocolate and Candy Cane Dipped Peppermint Oatmeal Cookies

Peppermint madness. Put on your fat pants because these are divine.

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I love oats. And I didn’t realize how much I love oatmeal cookies until…. now. For real. I’ve always been an oats-in-the-morning kind of girl but these take oats to a whole new levels. The regular oatmeal batter was delicious, and then you add some chopped candy cane Hershey kisses and it is fab.

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THEN to top it all off, you dip these bad boys in white or milk chocolate, sprinkle some crushed peppermint on top, and nom. If you’re generous, you share. If you’re not, you keep them. Because they are that good.

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Chocolate and Candy Cane Dipped Peppermint Oatmeal Cookies
Adapted slightly from Your Home Based Mom

1/2 c butter
1/2 c brown sugar
1/2 c sugar
1/2 tsp vanilla
1 egg
1/2 + 1/8 c white wheat flour
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c old-fashioned oats
1/2 c chopped candy cane Hershey kisses
4 oz chocolate (white and/or milk)
Crushed candy cane for sprinkling

1. Cream together butter, brown sugar, and sugar.
2. Add in vanilla and then egg.
3. Combine flour, cream of tartar, baking soda, salt, and oats, and then mix into the batter.
4. Stir in the candy cane Kisses.
5. Form batter into balls and place evenly on a greased cookie sheet. Bake approximately 10 minutes at 350°F.
6. Allow the cookies to cool. Once cool, melt the designated chocolate and dip half of each cookie into chocolate. Sprinkle with candy canes.

Small Batch Pumpkin M&M Cookies

I have a confession.

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As a dietetic student and future registered dietitian, I probably seem like a health guru. Salads and tofu, whole wheat pasta and low-sodium stir fry. I have you pretty fooled.

It’s not a complete fooling that I’m doing – I do eat a lot of salad [almost once a day, at least] and tofu and all of my grains are whole grains, but I do want to confess something to you. Get something off my chest.

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1. I don’t like to cook sometimes. Sometimes I’m tired after class or my knees hurt for who knows why, and I open my fridge and there is nothing there. Sometimes there is literally nothing there but other times there is just nothing there that I want to make. For example, last night I had sautéed vegetables in a mug and mozzarella sticks and called it dinner.

2. I have a major sweet tooth. And I recently just concocted my new favorite Cold Stone treat: mint mint chocolate chocolate chip “creation” with half mint and half chocolate cake batter ice cream.

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I don’t know if my sweet tooth is in my genes or a ‘tooth in my mouth’ or just a result of perusing food blogs and food pins all.the.time, but it’s there and it’s strong. Sometimes I conquer it, and other days I don’t.

Last night, I didn’t. I finished my mug of vegetables and my mozzarella sticks and, while watching Revenge, decided I needed something sweet. So, I made some cookies. And by some, I mean 3. And out of those 3, I ate 2.

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Session adjourned.

Small Batch Pumpkin M&M Cookies
Adapted slightly from WikiHow

1 tbsp white sugar
1 tbsp brown sugar
1 1/2 tbsp butter, slightly softened
1/4 c white whole wheat flour
3 tbsp pumpkin M&Ms
1 tbsp water
1/8 tsp vanilla extract
Pinch of baking soda
Pinch of cinnamon

1. Mash together sugar and butter until well combined.
2. Add remaining ingredients, except M&Ms, and stir to combine.
3. Stir in M&Ms.
4. Form batter into cookies.
5. Bake for 13 minutes, or until slightly brown around the edges, at 350°F.

Applesauce and Granola Muffin Cookies

It’s a muffin. It’s a cookie.

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Um. Excuse me. What’s a muffin cookie, exactly?

A muffin cookie is when you’ve been studying all day and only completed about 10% of your work, when it’s raining and all you want to do is bake, and you haven’t been to the grocery store in over 2 weeks. A muffin cookie is “What in my kitchen can be put together to make a cookie?” and deciding that applesauce might do the trick. A muffin cookie is adding ingredients together, without a recipe, and hoping it turns out as a delightful cookie. A muffin cookie is when the cookie actually is more cakey and fluffy, like a muffin, but in cookie form, but still tastes delicious and is totally blogworthy.

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That, my friends, is a muffin cookie. And I am quite proud of myself for concocting it, if I may say so myself.

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PS: Stay tuned for real cookies. Hopefully sometime soon.

PSS: These kind of look like craters on the moon. Crater cookies?.. Trust me, they taste better than they look.

Applesauce and Granola Muffin Cookies
Make a small batch, around 4-6 cookies.

1/2 + 2 tbsp c white whole wheat flour, spooned into measuring cup
1 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 c applesauce
1/4 c plain soymilk (or vanilla!)
1 tsp vanilla
1 tbsp water
1/4 c granola (I used pumpkin flax)

1. Combine the flour, sugar, baking powder, and cinnamon in a bowl with a whisk.
2. Combine the applesauce, soymilk, water and vanilla in a separate bowl.
3. Add the wet to the dry, then mix into the granola.
4. Refrigerate the dough for 30 minutes.
5. Form cookies onto baking sheet and bake at 350°F for 9 minutes, or until slightly browned around the edges.