Ultra-Healthy Everything Cookies

Yes, they're cookies...but only in name and shape.

These delicious cookies are packed full of whole grains, heart-healthy nuts, and vitamin packed fruits. If you have an iron stomach, these will definitely hold you over on a run (although for those who have sensitive stomachs they are packed with fiber so beware!). They're perfect for a post run pick-me-up that won't leave you feeling like you've undone your workout. The best part about them is that they're exactly what you want-leave in ingredients or add your own stir ins to create the cookie that you like best!

For the Base:

• 1 Large Egg
• 1/4 Cup Canned Pumpkin Puree OR Applesauce (Whichever you prefer-this keeps the cookies really moist without adding the fat of oil or butter. Alternatively, you can add cooled, melted butter to the recipe instead) 
• 3 Tablespoons Honey (Yeah, it's not a lot at all. Personally, I find the fruit that I add to the cookies to be plenty sweet. However, if you think your palette demands a sweeter cookie, you can double the honey used or even put some Stevia into the mix. To taste.)
• 1/4 Cup Milk (any kind-make sure it's actual milk though, not soymilk or almondmilk. These won't rise properly). 
• 1 Cup Old Fashioned Oats (you can also use quick, but old fashioned gives you something to bite into!)
• 1/2 Tablespoon Baking Powder 
• 1/2 Cup of your favorite whole grain cereal, crushed (My favorite is special K flakes) 
• 1/4 Cup Flour (this might not be used, see directions below) 

For the Stir ins:

• This is the best part of the cookie-anything you want! Keep it healthy and light with nuts and dried fruits, or go for the chocolate chips! I've personally used:
• Peanuts, Walnuts, Almonds, etc. (Basically any kind of toasted nut)
• Dried Cranberries, Raisins, Apples, etc. (Basically any kind of dried fruit)
• Cocoa Powder (gives a nice hint of cocoa-only use a few tablespoons of this)
• Cereals! I've used chocolate cheerios and special K. 
• Try to limit your amount of stir ins to about 3/4 cup maximum. The extra flour above might have to be used after the stir ins are added to bind the ingredients. Use only as much as you need to be able to drop cookies that stay together on a pan, because if you use too much the batter will be rubbery when cooked. 

1. Preheat your oven to 350 Degrees
2. Combine the wet ingredients together, mix well. 
3. Add the rest of the dry ingredients (except the flour) and the mix ins. Fold together gently until just moistened. 
4. If the batter is too loose, add in a small amount of flour at a time until it is tight enough to be scooped onto a pan. These cookies will NOT be pretty unless you're exceptionally patient and want to place them extremely carefully. They'll come out nice and lumpy and delicious! 
5. Bake for about 10 minutes, depending on the size of your cookie and the oven. At ten minutes, check them to see if they spring back slightly when pushed or have acquired a golden brown color. If you like gooey cookies, take them out a little earlier. If you prefer crunchy, leave them in a bit longer. 
6. Enjoy!