The Ultimate Healthy Chocolate Chip Cookie

Ingredients

Wet

• 3/4 cup unsweetened apple sauce

• 1/2 stick butter (we use salted butter)

• 3/4 cup raw honey (pick up at your local health food store, substitute regular honey if that

is all you have)

• 2 tsp. pure vanilla extract (I advise against using imitation vanilla)

• 1 egg

• 1 egg white

Dry

• 1 1/2 cups whole wheat flour

• 1 cup whole grain rolled oats (I do not use quick oats, so I roughly chop these oats in my

food processors before adding to other ingredients)

• 1/4 tsp. ground nutmeg

• 1/4 tsp. cinnamon

• 1 tsp. baking soda

• 1 tsp. fine sea salt

Finishing touches

• 12 oz. package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips

• 1/2 cup chopped walnuts

• 1/2 cup chopped craisins (a.k.a. dried cranberries)

Preheat oven to 350 degrees. Now just mix and bake them like a batch of normal chocolate chip

cookies. In a mixing bowl, combine all the wet ingredients (I partially soften the butter in the

microwave, just be careful not to melt it too much). Stir them together with a spoon. In a

separate bowl, combine the dry ingredients. Now carefully stir in the dry ingredients in with the

wet. Now stir in the finishing touches.

Place cookies on baking sheet and bake at 350 for 10 - 14 minutes (Betsy & I do 12 minutes),

depending on your oven and how well done you like your cookies. Enjoy fresh out of the oven,

or frozen then warmed in the microwave for 20 seconds.

Alternate/additional finishing touches (add whatever you have a taste for here and substitute it

for the finishing touches above, here are some ideas for additional )

• 1/2 cup pureed banana (In our next batch we will use this in place of chopped craisins to

switch up the taste)• 1/2 cup shredded coconut• 1 cup Rice Krispies• 1/2 cup chopped raisins

**Remember…these cookies freeze well, can be eaten as a breakfast meal and are a great healthy treat for any time of day

Apple Pie

Apple Pie Filling

From: http://donnasrecipebox.blogspot.com/

Ingredients:
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)

Directions:

Make pie crust and place in pie plate. Put apples in a large bowl. Mix dry ingredients. Toss dry ingredients, lemon juice, butter, and apples together. Also, If you make a deep dish pie, I double to triple the pie filling recipe to fill the pie crust depending on the depth of the dish, usually it takes about 4 quarts of canned apples which I triple the other ingredients for. I like to fill the dish high, as the apples cook down. Pour into pie crust. Cover with second crust. Pinch edges together with a decorative slanted pinch, for a fluted look. . Cut slits in top crust. Place any crust cutout decorations on top of the pie, sealing to the crust with a few drops of water. Sprinkle the top with granulated sugar to which cinnamon has been added. Bake 50-60 minutes at 400 degrees. The shorter time is for canned apples. I place a foil edge around the crust and only remove it the last 10 minutes, so the pie will not over brown. The pie thickens as it cools.

Pie Crust

Ingredients:

10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.

Directions:
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.