Did you ever see the recipe on this blog for our Kitchen Sink Cookies? They are oh so good. I love them because they are packed full of healthy ingredients like omega 3's and lots of protein.  I am such a cookie lover, and these kitchen sink cookies are seriously my favorite. Since I'm a cookie person, I realized that I needed to start baking healthier versions of all of my favorites. This meant, less butter, less sugar, and more healthy ingredients added. Today we are featuring an adapted version of our beloved kitchen sink cookie recipe. I'm simply calling these Healthy Cookies. They are full of healthy ingredients, but also lower in fat and sugar than a traditional cookie. They have several kinds of fruit, flax, and nuts. You can munch on these and actually feel good about it! They will fix your cookie craving and do it in a way that is not completely bad for you. Enjoy!

Ingredients

1 mashed banana

3/4 cup white sugar

3/4 cup brown sugar

1/2 cup butter room temp

2 eggs

1 teaspoon vanilla

1/8 cup flax

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon baking soda

2 cups rolled oats

2 cups Cornflakes or Branflakes 

1 cup coconut 

1 cup chopped nuts (walnuts or pecans)

1/2 cup raisins 

1/2 cup semi-sweet chocolate chips

Bake at 350 degrees for 10 minutes. You want them just barely golden on the outside edge. If you use a cookie scoop, you should get about 45 cookies from this recipe. 

Here is another EPCOT copy cat recipe. What can I say? We love all of the sophisticated foreign flavors there. The unique twists on everyday recipes are right up our alley. This dish is another great one from the Morocco section of Epcot. It's a wonderful citrus salad. Its delightful warm, but also great served cold as leftovers the next day. 

Ingredients: 
1 cup uncooked pearled couscous 
1/2 red onion, diced
1/4 cup raisins 
1/2 cup chickpeas 
1 cup orange juice
2 tablespoons fresh parsley, chopped
1/4 cup mandarin orange segments 
salt and pepper to taste
nutmeg to taste
cinnamon to taste 
1 tablespoon butter 
1/4 tsp slivered almonds. 

Directions: 
Boil your couscous in 1 1/4 cups water with some olive oil and salt until all liquid is absorbed (about 6-8 minutes). While that is cooking, add some oil to a pan and saute your onions, garlic, and a sprinkle of cinnamon, nutmeg, salt, & pepper. When your onions begin to soften, add your raisins, chickpeas, and orange juice. Simmer and allow to thicken. When your cous cous is ready, mix that with the orange juice liquid. Add your orange segments, parsley, and adjust seasoning as needed. Top with almonds. 

You can eat this warm as is and its delightful. If serving cold the next day, adding a few cucumber pieces adds a nice crunch. These exotic flavors are unique, cheerful, and oh so tasty. We hope you enjoy this salad as much as we do!