This time of year I start getting excited about holiday baking.
The pies, cakes, cookies, and candies – all of my favotires – and the delicious smells they fill my house with! Mid-November I start brainstorming, gathering recipes, making sure I have enough baking supplies, tupperware containers, and freezer space for all of the baking I plan to do.
Any other baking fanatics out there?
Love or hate the holiday season, ya’ll have to admit that there’s something crazy tempting about holiday baked goods.
But this year it’s a little bit different, because i’m a Trim Healthy Mama.
Thankfully, this doesn’t mean going without dessert – in fact, I can have as much dessert as I want! If it was my heart’s desire, I could eat ONLY dessert and still being eating within plan guidelines.
And let’s be honest, that’s big reason why I love THM.
So, I’ll be over here baking dessert and eating them to my heart’s content during the holidays, but with a few variations so that they fall neatly within the two types of THM meals: E (protein and carbs, but no fat) and S (protein and fat, but no carbs).
These THM E oatmeal cookies are no exception!
They’re perfectly on plan as an E dessert, but that doesn’t mean that they lack moisture, flavor or sweetness!
They’re made to remind me of a butterscotch oatmeal cookie, but better, with chunks of apple and applesauce to keep them moist. Butterscotch extract gives them a lovely caramel-y flavor, and stevia keeps them sweet, but without adding actual sugar.
- 1 cup Instant Oats
- ¾ cup THM Baking Blend
- 1.5 tsp Baking Powder
- 1.5 tsp. Ground Cinnamon
- ⅛ tsp. Himalayan Salt
- 2 tbsp. Organic, Unsalted Buttter, Melted
- 1 lg. Egg
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 2 tbsp Organic Butterscotch Extract
- 0.5 cup Gentle Sweet
- 1 cup Finely Diced Red Apple
- Mix together the oats, baking blend, baking powder, cinnamon and salt. Set aside.
- In a separate bowl, combine the melted butter, egg, egg whites, butterscotch extract and vanilla. Stir in the sweetener.
- Mix the wet and dry ingredients together, then add in the apple pieces.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 325.
- Line a baking sheet with a silicone baking mat (parchment paper doesn't work very well with these cookies, and using baking spray would add too much fat for a THM:E meal)
- Use a cookie scoop to make 15 cookies on the baking sheet and flatten slightly with a fork or spatula. Bake at 325 for 13-15 minutes and let cool on the baking sheet for 10 minutes after taking them out of the oven.