Healthy Recipes 360

Ingredients:

• 1 1/2 cups flour blend made in these proportions (use 1 ounce by volume = 1 part):
  • 7 parts organic unbleached all-purpose flour (white flour)
  • 3 parts organic stone ground whole grain whole wheat flour
  • 1 part vanilla flavor protein powder
  • 1 part dark dry malt extract (dark DME from beer making supply store)
• 1 1/4 cups organic sugar (evaporated cane juice)
• 1 3/4 cups rolled oats (oatmeal)
• 1 cup organic (non-RBST) butter
• 2 tbsp fig paste (fig butter or equiv.)
• 1-2 tbsp water (depends on the dryness of the mixture)
• 1 sun dried, unsulfured fig, chopped into small chunks (e.g. Made in Nature Calimyrna Figs)
• 1 cup semi-sweet chocolate chips
• 2 eggs or 2 egg replacers:
  • 2 tsp baking soda
  • 2 tsp vinegar
  • 2 tsp water
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Preheat oven to 325°F. Add butter plus sugar to a mixing bowl and stir with a wooden spoon until smooth.

Combine ingredients for the two egg replacers in a small bowl and then add to the mixture along with the vanilla extract. Stir together until thoroughly mixed. You can add 1-2 tbsp of water later if the dough is too dry.

Combine the flour blend (all-purpose flour, whole wheat flour, protein powder plus dark DME), the 1/2 tsp of baking soda and the salt in a separate bowl and then add to the mixture. Use a sifter if necessary. Mix together.

Next add the fig paste plus the chopped figs and mix together some more.

Finally, add the rolled oats and the chocolate chips to the mix.

Line a cookie sheet with parchment paper. Shape into balls and arrange on the cookie sheet spaced 2 inches apart. Bake for about 12 minutes until light brown. Remove from oven. Let stand to cool for a few minutes before removing. Remove with a steel spatula and place on a plate to cool completely.