Oatmeal Chocolate No-Bake Cookies ~ adapted from 12 Tomatoes

2/3 c natural peanut butter

1/2 c coconut oil

1/4 to 1/2 c honey, adjust to taste

3 c quick cook oatmeal

1/3 c cocoa powder

2 T vanilla extract

1/4 t coarse salt

Line 2 baking sheets with parchment or silicone baking mats. Set aside. 

Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed. 

Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies. 

Oatmeal Carrot Cookies ~ adapted from Amy's Healthy Baking

1 c quick cook oatmeal
3/4 c unbleached all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t salt
1 egg
2 T coconut oil, melted and cooled slightly
1/4 c honey
1 t vanilla
1 c grated carrot
1 c chopped walnuts
1 c golden raisins

In medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt until well blended. Set aside. In separate large bowl, mix egg and oil together. Add honey and vanilla and beat until smooth. Add dry ingredients to egg mixture and stir just until dry ingredients are combined. Fold in carrot, walnuts, and raisins. Place dough in refrigerator for 30 minutes.

Preheat oven to 350. Drop cookie dough onto parchment lined baking sheet, making 15 cookies. Place baking sheet in center of oven, immediately reduce heat to 325 and bake cookies 15 minutes. Cool slightly on baking sheet, approximately 3 minutes, transfer to wire rack to cool completely. Store in an airtight container at room temperature 5 days. Yield 15 cookies, 135 calories each.

Applesauce Oatmeal Muffins ~ adapted from Lovely Little Kitchen

1 3/4 cups all purpose unbleached flour
1 c oats* (quick cook or old fashioned)
1/4 t salt
1 t cinnamon
1 1/2 t baking powder
1/4 c honey
2/3 c coconut oil, melted
2 eggs
1/3 c nonfat, plain Greek yogurt
1 c unsweetened applesauce
1/2 t vanilla extract

Preheat oven to 425°. Line regular 12 muffin pan with cupcake liners and set aside.

In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.

In a separate bowl, whisk honey and oil by hand. Add in eggs one at a time and mix well. Whisk in yogurt, applesauce and vanilla until well incorporated. Add dry ingredients to wet ingredients and stir to combine. Do not over mix.

Divide batter evenly between cupcake liners. Bake at 425 for 3 minutes, then reduce heat to 325 and bake for an additional 15 minutes. The muffins are done when a toothpick comes out clean. Cool on wire rack in pan 10 minutes, then remove from pan. Store tightly covered at room temperature for up to 4 days.

* I used Coach's Oatmeal in this recipe. They give a chewy texture and lots of fiber.

Chef's Note: Although not particularly low in calories at 248 per muffin, these are wonderful! So moist and very light.

Toffee and Chocolate Chip Oatmeal Cookies

1 c butter (2 sticks), softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 and 1/2 c flour
1 t baking soda
1/2 t salt
3 c oatmeal (quick or old fashioned), uncooked
1 c chocolate chips
8 oz package Heath toffee bits

Preheat oven to 350. Cream together butter and sugars just until combined. Mix in eggs and vanilla, do not beat. Add flour, soda and salt. Stir in oats, chocolate and toffee chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool 1 minute on sheet, remove to wire rack and cool completely. Makes 6 dozen.