Oat Bran Chocolate Chip Cookies

Oat Bran Chocolate Chip Cookies

A lot of people ask me about life after Dukan.  Well, if I’m going to be honest, I’m perpetually in the Cruise Phase because I gained some of the weight back.  But I think I’ve found a healthy weight that I can live with, and go back to eating healthy carbs, and sometimes a sweet or two!!  Denying yourself from these things after the diet is not going to help you!  So I’ve been coming up with both Dukan-friendly and healthy AD (after Dukan) Dukan Diet recipes.  I hope you can adapt most of these to your diet needs, depending on what phase you’re in.  But my main objective here is to point out how you can go back to eating a more regular diet, sticking with Dukan’s “oat bran every day” motto, and making sure you get those Pure Protein days worked in, weekly.  So, this recipe is for all of you that are AD and want to add healthier carbs, sugars and fats back into your diet.

I made these with real butter.  Let’s phase it, fat is fat.  And butter is natural, not full of chemicals like margarines, and has no trans fats in it.  I used a mixture of whole wheat pastry flour and whole wheat flour, added oat bran, and used a chocolate that has 60% cocoa.  This should be the minimum that you use when baking.  The higher the cocoa, the healthier chocolate can be, with all its healthy antioxidants and zero polyunsatured fats (mono being the best for us!).

So, if you’re past the Cruise Phase and need a sweet for either a cheat meal or you’re further along in the diet, look no further…

OAT BRAN CHOCOLATE CHIP COOKIES

2 sticks of butter (1 cup), room temperature
3/4 cup brown sugar or sweetener
3/4 cup sugar or sweetener
2 eggs
2 t vanilla
1/2 cup oat bran
1 cup whole wheat flour
3/4 cup whole wheat pastry flour
1 t baking soda
1 cup bittersweet, or dark chocolate chips (at least 60% cocoa)

Cream together the butter and sugars until fluffy.  Add eggs, one of the time and blend in well.  Add the baking soda.  Add the oat bran and mix, then the whole wheat flour, and finally the whole wheat pastry flour.  Stir in the chocolate.  Drop teaspoons onto a cookie sheet.  Bake at 375 for 9-11 minutes.  Let cool on a wire rack.

Makes about 4 dozen cookies.

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Chocolate Carrot Muffins

Posted March 28, 2012 By Janice Chocolate Carrot Muffins

Yet another way to get your vitamins AND your oat bran!  I really liked these.  They were very moist.  And maybe if you have kids that don’t eat their veggies…

CHOCOLATE CARROT MUFFINS

9 T oat bran
1 T sugar free chocolate pudding mix
1 T unsweetened cocoa powder
1 t baking powder
2 eggs
1 t vanilla
4 T pumpkin puree
2 T brown sugar, Brown Sugar Blend Splenda, or 2 t Splenda
1/4 cup carrot, finely shredded and squeezed dry

Mix all wet ingredients together in one bowl and all the dry in another.  Then fold wet into dry.  Makes about 16 mini muffins.  Bake at 350 for 12-15 minutes.

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