When you need a sweet treat and not totally in the mood to blow your entire day’s caloric bank, you may want to try these Healthy Cookie Bars with Blueberry Cheesecake Filling. Yup — these are skinny! Well, skinny-ish… I was on the couch the other day running super low on energy and full of cravings I couldn’t kick. So what else should I do besides start scanning Pinterest – right? And then I was stopped dead in my tracks by these bad boys from Food Leyhib. I looked at the ingredients and what a shame I don’t stock butter and cream cheese in my house. But not really! Because I only keep health optimizing foods on hand I had a feeling I could make some good subs. So read on to see what I did!
Recipe Re-Do! Optimized Healthy Cookie Bars
- I decided that instead of 3/4 cup of butter I’d try 1/2 cup coconut oil. It’s solid at room temperature, as it’s one of only two saturated plant based fats, so I thought I’d give it shot.
- I “creamed” it with 1/4 cup of honey instead 3/4 cup of brown sugar and added the egg, white sugar and vanilla as normal.
- For the flour, I was kind of on a mission to make it “gluten free” just because it’s a fun challenge so I used 1 cup of coconut flour over white flour, and just a bit less oats. Everything else was the same.
- I swapped the cream cheese for nonfat Greek yogurt in the filling. I love that trick.
- Lastly, I used agave over sugar in the filling and simply omitted the chocolate chips.
How do these bad boys turn out?
Now I’m conditioned for healthy food, so maybe I just didn’t miss the extra sugar and flaky butter. However, the boyfriend did say that if I didn’t tell him that they were “healthy” he wouldn’t have known. But here’s the real problem: these are SO GOOD!! And I said skinny-ish at the beginning because they do have over 200 calories per serving, which is more than I allow for desserts in my Color Yourself Skinny system. But I do believe the original was just about 400 — so it’s certainly closer to the “healthy” side of the spectrum. I also cut the fat and sodium in half, sugar by 36%! But be careful because the 9×9 pan makes 16 servings!
How to make Healthy Cookie Bars filled with Blueberry Cheesecake
- 1/2 cup coconut oil
- 1/4 cup honey
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 cup coconut flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups Old Fashioned Oats
- 8 oz nonfat greek yogurt
- 1/4 cup agave
- 1 egg
- 1 1/2 cup blueberries
- Preheat oven to 350 degrees.
- Cream coconut oil, sugar and honey until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- Add cinnamon, coconut flour, cornstarch and baking soda to a medium sized bowl and combine.
- With the mixer on low speed, add flour mixture to coconut oil and agave mixture.
- Stir in old fashioned oats. Dough will be crumbly.
- Line a 9×9 square pan with parchment paper.
- Spread just over half of the cookie dough into the bottom of the pan.
- To make the cheesecake filling, beat the Greek yogurt, agave and egg together until combined.
- Spread cheesecake mixture evenly over oatmeal cookie base.
- Sprinkle blueberries evenly and crumble the remaining cookie dough on top of the cheesecake.
- Bake for 30 minutes. Edges should be lightly browned, center may still be a bit jiggly but will firm as it cools.
- Allow to cool completely before slicing. Store in covered container in refrigerator.
Next Time I Make These
First off, I will make sure I make them for a reason so the extra 14 servings are out of the house! And second, I would play with the fruit. I would add banana and strawberries. And I think I would add some shredded coconut to the top crumble to accent the other soft coconut flavors from the dish. I hope you enjoy these or the original — they are both winners!
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