Super-Charge Me Cookies!

Oh, they live up to their name, too. Even the boyfriend, Mr. I-Only-Love-Butter-Filled-Chocolate-Chip-Cookies agreed that they were "good for a healthy cookie."

Folks, these are just plain good, regardless of whether you're trying to be healthy or not. No butter (replaced with all-natural peanut butter and a bit of canola oil). No white sugar (used 100% maple syrup, instead). If you have kids (or if you're a kid at heart), these are an awesome alternative to a sugar and artificial ingredient-laden cookie.

The Super-Charge Me cookie is filled with nutrition: spelt flour* (the "grandfather" grain to wheat; huge source of protein, B2, manganese and a crapload of other good stuff); dried cherries, unsweetened coconut and flax. I used dark chocolate chips, but you can use carob chips or milk chocolate and then add whatever dried fruit your cute little heart desires.

Warning: you're gonna eat a whole lot o'these.

Super-Charge Me Cookies
modifed from the original at Eat, Drink and Be Vegan
Makes 11-15 cookies

1 cup quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/8tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 dried cherries
5 Tb carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp peanut butter (no sugar added!)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil

Preheat oven to 350°F.

In a bowl, combine oats, flour, salt, cinnamon, coconut, cherries, and carob or chocolate chips, sift in baking powder, and stir until well combined.

In a separate bowl, combine flax meal, syrup, peanut butter butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

*Spelt flour can be found at Whole Foods and Nugget Stores. Or any health food store.

A Post-Christmas Breakfast: Chocolate Chip Buttermilk Pancakes

Have you made pancake batter from scratch yet? If not, I'd highly recommend trying it. It sure beats Bisquick, if you ask me. And the best way to get it done, and get it done quickly with the least mess is by having a Kitchenaid stand mixer. There aren't too many kitchen tools I declare as absolute necessities. That darned mixer is one of them.

Try these. While they aren't the healthiest option for a breakfast (who out there is being healthy this week, though?!), I bet you'll enjoy them just as much as my niece, Skyler did...

Buttermilk Chocolate Chip Pancakes (makes enough for 4)
courtesy of Joy the Baker

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
oil or cooking spray (for cooking)

In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.