Chet's Amazing
Cookie Recipes 

Before I share some of my favorite healthy cookie recipes, let me tell you how to subscribe to Amazing Cookies, the weekly newsletter that sends you one healthy cookie recipe every week and one not-so-healthy cookie recipe.

Chet's Amazing Cookies... 

• Fun to read with at least two recipes per issue, this newsletter also includes some fun-to-read chatter from Chet and readers. 
  
  
• Each issue features a relatively-healthy cookie recipe as well as a traditional cookie recipe. As long as you love cookies, you'll love these recipes!
  
  
• Occasional special offers that will improve your life or save you some money.
  
  
• A must read for anyone who wants healthy cookies and treats in the house.

Amazing Cookies and Snackbars

I love cookies and snackbars, but my waistline and desire for a long, healthy life keeps me away from Oreos. So I started this eZine to share every Friday a healthy cookie recipe as well as a more traditional recipe. Feed your sweet tooth without bloating up on sugar. Fun stuff! First name E-mail address Terms of Service Because your privacy is important, no one sees my subscriber lists but me. These health newsletters are supported by sponsor ads and occasional promotional mailings from me. Click here to review my Privacy Policy.

And now for a few Amazing Cookie Recipes from past issues...

Healthy Banana Cookies
Courtesy of Marilyn Schultz

3 ripe bananas
1 cup dates (I sometimes use raisins also)
2 cups rolled oats
1/3 cup oil
1 tsp vanilla extract

Preheat oven to 350 degrees. In large bowl, mash the bananas, stir in oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes. Drop by tspfuls onto ungreased cookie sheet. Bake for 15-20 minutes (depending on your oven).

(I personally use my food processor. I just toss everything in and let it mix.)

Healthy Oatmeal Cookies
Courtesy of Henry Walker

3 cups oat flour
1/2 cup oatmeal
1/2 cup whole wheat flour
1 cup Sucanat* (granulated cane Juice)
1 cup shredded coconut
3 tsp baking powder
1 tsp salt, optional
1 cup chopped walnuts
1 cup raisins
4 tbs water
2 tsp vanilla extract
1/2 cup honey (raw)
1 16 oz. can pineapple

Preheat oven to 350 degrees F. In large bowl, combine all dry ingredients. In blender, mix water, vanilla extract, honey and pineapple. Add to above contents. Drop by spoonfuls on to non-stick baking sheet at 350 degrees F. for 10-12 minutes.

Whole Wheat Maple Snickerdoodles
Courtesy of Kaeleen Foote

2 2/3 cups whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter
2/3 cup maple syrup
2 eggs
2 Tablespoons raw sugar
1 teaspoon cinnamon

Mix first four dry ingredients together in a small bowl. In a different, larger bowl, cream butter thoroughly. Slowly add maple syrup to butter, mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add flour gradually and mix together.

Cover and refrigerate dough for at least one hour or until dough is firm enough to handle. Form dough into 1 inch balls; roll in a mixture of the 2 TBS sugar and 1 tsp cinnamon. Place on very lightly greased cookie sheet (or parchment); flatten cookies slightly with bottom of a drinking glass. Bake in a 375* oven for about 8 minutes or until light golden. Cool on wire racks. Yields about 5 dozen.

Apple Breakfast Bars
Courtesy of Cathy

1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.