In an effort to become more mindful of what I eat, I’ve started following “The S Rule”. Have you heard of it? I read about it in Michael Pollan’s Food Rules and it goes like this: “No sweets, no snacks, no seconds—except on days that start with S.” I love it. I don’t follow it exactly because I’m definitely a snacker, but when I do eat a snack, I make sure to pick something healthy. I also don’t always follow the no seconds rule, but that’s because I’ve started eating until I’m 80% full and I’m still trying to figure out what portion size will lead to 80% fullness.
But I do follow the no sweets (which I interpret to mean dessert) rule because for me, eating desserts is my biggest weakness. When dessert is around, it is very hard for me to turn it down and as I’ve said before, I also have a hard time limiting the amount I eat. I’ve been following The S Rule for about four weeks now and I feel great. Since I cut back on the amount of sweets I eat, it’s helped me to learn not to overdo it when I do eat sweets because then I just feel like crap. So instead, I enjoy my sweets and don’t feel guilty about it :). (Oh and by the way, I also allow two “cheat days” each month when I get to eat sweets on days that don’t start with S—pretty crazy, I know ;)).
Since Sunday happens to be one of the two days that starts with S and thus a day I do eat sweets, I decided that I will share a sweet treat with you every Sunday…hence Sweet Sundays.
Remember when I got my package in the mail from my mom with all of my goodies? Well, inside that package were SunSpire chocolate chips that are made without any processed sugars. I was so excited to get these because it meant that I could finally eat some chocolate—woo hoo!!
I decided that night would be one of my cheat days and set out to make some peanut butter oatmeal chocolate chip cookies. The recipe comes from Brown Eyed Baker. I’ve made them a few times and they are always a big hit. However, since I’m not eating processed sugar right now, I had to adapt the recipe a bit. I’m going to include my version of the recipe below, but if you don’t want to make the cookies with honey and molasses, I highly recommend you head over to Brown Eyed Baker and make the original version—they are excellent!!
I’m going to be honest with you; at first I was not a huge fan of my adapted version of these cookies. The recipe calls for brown and white sugar so I substituted those with molasses and honey. If you’ve never used molasses before, it has a very strong flavor and as soon as these came out of the oven, all I could taste was molasses. I did not like them. Yuck. I was so disappointed, especially since I had been looking forward to having chocolate chip cookies for so long.
But the next day these cookies were delicious. The molasses flavor wasn’t nearly as strong and they were so moist. Each time I tried them they grew on me a little more and now I kind of love them. Maybe it’s because I haven’t had “real” chocolate chip cookies in so long, or maybe it’s because I expected these to taste just like the regular version, but now that I’m over that, I really like these cookies. If you’re nervous about the molasses though, I would recommend using a combination of agave and honey or maple syrup and honey. I think either one would be excellent.
Peanut Butter Oatmeal Chocolate Chip Cookies
*Recipe adapted from Brown Eyed Baker
1 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup peanut butter (I used natural)
1/4 cup honey
2 tbsp molasses
1/2 tsp vanilla extract
1 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 325°F and line baking sheets with parchment paper.
Combine the flour, baking soda, and salt in a small bowl and set aside.
Cream the butter, peanut butter, honey, molasses, and vanilla on medium speed for about 3 minutes. Add the egg and beat until fully incorporated. Gradually add the flour mixture, in batches, on low speed until the flour is just combined and no dry spots remain. Stir in the oats and chocolate chips.
Drop spoonfuls of dough onto lined baking sheets. I used a small (1 tbsp) cookie scoop for this and baked them for about 7-8 minutes. They probably could have cooked a little longer because they were very soft, but I didn’t mind because I like my cookies “medium rare” :).
Let cool on baking sheet before transferring to cooling rack. The cookies are very fragile and if you try to move them too soon they will crumble apart.
Happy baking with honey! If you try these, I would love to know how they turned out for you :).
Question: What recipes would you like to see posted for Sweet Sundays?