Sometimes you just need a cookie, you know?
Oh, and I’ve been meaning to tell you guys, fitmixer has recently sponsored me to be part of their bootcamp – which is going really well. Not that I need to lose much weight, but I have gotten a little lazy in the food department (ahem, ice cream for dinner 3 nights in a row) – and I have been feeling just a little less fit.
So, bootcamp it is! And just in time for pool season – which I adore, fit or not.
Oh, and the reason I’m telling you this as I post a cookie recipe is because a lot of the recipes you’ll see for the next couple of months will be lightened up – just a tad. Like this trim little treat.
You better believe I’m not giving up cake (or, in this case, cookies).
The good news is that these little babies weigh in at about 100 calories a piece – which is pretty dang good for a delicious cookie.
- 1/3 C Xagave
- 3/4 C sunflower seeds*
- 1/2 C cashews*
- pinch of salt
- 1 C rolled oats, dry
- 1 C puffed rice cereal
- 1/2 C unsweetened coconut
*this yields about ½ c nut butter if you just want to substitute any kind you have on hand
Preheat oven to 350 degrees.
Put the cashews and the sunflower seeds in a food processor, and blend until smooth. Then combine the agave and the cashew/sunflower seed butter until smooth.
Add the rest of the ingredients and mix until everything is incorporated. Drop by heaping tablespoonful onto a parchment lined cookie sheet. Bake for 10 – 12 minutes, or until just browned at the edges.
Yep…you get one too, little gal.