Whole Wheat Chocolate Chip Cookies

As a self-proclaimed cookie connoisseur, I am never one to turn down freshly baked chocolate chip cookies. I love whole wheat bread and whole wheat flour, so if you're not a whole wheat person - skip this recipe.

I adapted this recipe from the label on a package of Butter Flavored Crisco, made a few tweaks and have to say these are quite delicious! I would not say they are "healthy" but I would say they're "healthier" than the average cookie. Still looking for another substitute for the crisco. I'm sure I could use coconut oil & applesauce, but that's for another day.

Whole Wheat Chocolate Chip Cookies
Critch in the Kitch

¾ c. Butter Flavored Crisco

1 ¼ c. Brown Sugar/Splenda Blend

1 egg

2 Tbsp Milk

1 Tbsp Vanilla Extract

1 C. 100% Whole Wheat Flour

¾ C. Oat bran

¾ tsp baking soda

¾ tsp sea salt

½ c. Nestle mini-chocolate chips

½ c. Nestle semi-sweet chocolate chips

-Preheat oven to 375 degrees.

-Combine first four ingredients in mixing bowl.

-Add flour, oat bran, soda & salt. Stir in chocolate chips.

-Roll into 1 inch balls and drop onto greased (with pam) cookie sheet about 2 inches apart.

-Bake for 8-10 minutes. Because of the whole-wheat flour, they will appear darker in color. Do not overbake. 

Nutty Cookie Dough Bites - Hits the sweet spot!

Sometimes I just HAVE to have something sweet, but I don't want to undo all of my hard work when I've been eating healthy and exercising. So to feel like I'm cheating, when I'm really not - I pop a couple of these lovely little gems and I'm satisfied!

Gluten Free, Dairy Free & Sugar Free (almost - you can leave out the mini chips)

I first saw this recipe on The Betty Rocker website. I adapted it to my tastes, took my own photos and added a few yummies.

Nutty Cookie Dough Bites
Critch in the Kitch

1 cup almonds

1 cup walnuts

1 cup oat bran

¼ cup almond butter

1 tsp ground cinnamon

1/8 cup agave

1/8 cup sugar free maple syrup (or honey)

3 tablespoons ground flaxseed

¼ cup oatmeal

¼ cup mini chocolate chips

In food processor; grind up almonds, walnuts and oat bran. Put in medium sized mixing bowl. Add almond butter, cinnamon, agave, syrup or honey, flaxseed, oatmeal & chocolate chips.

Mix well and use small cookie dough scooper to drop rounded balls onto wax paper. Keep in refrigerator (this helps keep the balls together and preserve freshness).

Makes about 2 dozen balls. 

Mini Muffins - Banana Bread Style

In the last few years, I have perfected a banana bread recipe, and on top of that, it's healthy and delicious. I love to bake and I love making things into a healthier version. Here is my yummy mini banana bread muffins recipe:

Mini Muffins – Banana Bread style

Critch in the Kitch

3-4 ripe bananas

½ cup sugar

½ cup Stevia in the raw (for baking)

1/3 c. egg whites

¼ c. yogurt butter (I use Brummel & Brown)

¼ c. coconut oil

2 cups whole-wheat flour

1 tsp baking soda

¼ tsp cinnamon

¼ tsp salt

Pre-heat oven to 350; Mix together: bananas, sugars, egg whites, yogurt butter & coconut oil. Add whole-wheat flour, soda, cinnamon & salt.

Using cookie scoop – drop into greased (or Pam sprayed) mini muffin tins.

Bake for 12-15 min. 

Sweet Potato Mash

Mmmm Kay... so I REALLY wanted to make a special dish for Thanksgiving and I REALLY wanted it to be the big hit at the dinner table - I wanted to make all of the other sides jealous, and I even wanted the turkey to feel pangs of envy so, I took a rather sinfully delicious potato casserole dish and I jazzed it up to be a healthier version. Here it is:

SWEET POTATO MASH

                        Critch in the Kitch

•   3 cups cooked sweet potatoes (2 very large sweet potatoes)

•   1/4 cup sugar

•   ¾ cup Stevia in the Raw

•   ¼ c. Yogurt Butter

•   ¼ c. coconut oil 


•   2 eggs, slightly beaten 


•   1/2 c. Fat Free Half & Half 


•   1 teaspoon vanilla 


•   1 cup brown sugar/splenda blend

•   1/3 cup whole wheat flour

•   1 cup ground pecans 


•   1/3 cup (1/2 yogurt butter & ½ coconut oil)

•   HEAT oven to 350 degrees.

•   Butter 9-by-13-inch baking dish. Set aside. 


•   MASH at least 3 cups sweet potatoes in a large bowl. (You can add another cup of sweet potatoes to stretch the dish a little.)

              Add sugar, softened butter, eggs, half & half and vanilla. Stir well. 


•   POUR mashed sweet potatoes into baking dish.

•   Combine brown sugar, flour, pecans and melted butter in a small bowl.

•   Spread evenly over top of sweet potatoes.

•   Bake for 30 minutes. 


•   Yield: 10-12 servings

I'll have you know this dish was completely INHALED by everyone at the table even small children who "hate" sweet potatoes.