Peanut Butter Oat Cookies & Zing Baking Blend


The cookie dunkers out there know a cookie with crevices is the best kind. All those little nooks and crannies, that's where the milk lives, you see. It needs a home, all that cold white milk, so that by the time you get that cookie into your mouth it has enough milk left in those little crevices to do that crispy, cold, moist and crumbly thing that is really the point of the dunk.

There are some other unspoken cookie rules I live by. For example, chocolate cookies are close-but-not-quite without chocolate chips, peanut butter cookies need more salt than other cookies to bring out their peanut buttery-ness, and generally less is more when it comes to how sweet your cookies are. Too sweet and you can't pick up on the more delicate flavours of butter, salt and other tasty ingredients.

I'm trying out a new product in my kitchen this fall called Zing Baking Blend. It's a blend of stevia and cane sugar that comes in a canister with easy-pour spout. With 10 calories per teaspoon compared to granulated sugar's 16 calories per teaspoon, it lets you bake and enjoy some of your favourite treats with fewer calories. Plus, with Zing Baking Blend you use just half the quantity you would normally use of sugar. So, 1 cup of granulated sugar (768 calories) instead becomes 1/2 a cup of Zing (240 calories). You get the picture.

Look, I'm not a calorie counter. I don't have the brain space to constantly mathculate what I'm eating all the time, but I do like how I feel when I'm eating healthy and avoiding excesses of the stuff that I know is not good for me. And I know a lot of you are feeling the same. You want to eat healthy and take good care of your lovely self, but you want to enjoy life too.

I'm sharing this recipe for Peanut Butter Oat Cookies with lots of crevices for those of you who want to try out Zing Baking Blend, which is now available in Walmart stores across Canada. Scroll down for the simple recipe...




Peanut Butter Oatmeal Cookies (using Zing Baking Blend)
Makes 2 dozen cookies

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) smooth natural peanut butter
1/2 cup (125 mL) Zing Baking Blend
1 egg
1 tsp (5 mL) vanilla extract
1 1/4 cup (300 mL) all-purpose flour
1 1/4 cup (300 mL) rolled oats
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt

Preheat the oven to 375°F.

Cream the butter, peanut butter and Zing Baking Blend until smooth. Beat in the egg and vanilla until well blended. In a separate mixing bowl, stir together the flour, oats, baking soda and salt. Stir the dry ingredients into the wet ingredients until well combined.

Drop by the heaping spoonful onto a parchment lined cookie sheet. Bake 10 to 12 minutes until lightly golden.

What favourite treats would you like to make a little healthier?

Disclosure: I was sent two canisters of Zing Baking Blend at no cost to myself. I am being paid my usual recipe development fee for this blog post. Opinions are my own.

4 comments:

  1. Wow great pictures! Is there an after taste because usualy those products always do?
    Marie

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    1. Not at all, Marie. And I totally know what you mean. That taste is why I usually avoid alternative sweeteners. But this baking blend tastes and looks like granulated sugar.

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    2. I have canned quite a few recipes after hearing you with Gail on News 1010.
      I'm starting your pickled beet recipe and was wondering if that is the correct amount of sugar in this cookbook? 2 TBSP is what you suggest. I know I have done Pickled Beets in the past and the sugar content is much higher.
      Thanks for the great book and my favorite so far is the peach jam.

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    3. Hi. Yes, just 2 tbsp of sugar in the pickled beets recipe. I like my beets pickled with just a touch of sweetness. Also, that recipe make 5 jars, so it's possible a recipe that makes more jars would have more sugar in the brine. Thanks for asking!

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