It's raining here :/

I hope for your sake, the weather where you are is not so..delightful. But if it is just as dreary and miserable there as it is here (or if you've ever endured such weather for that matter) you probably are familiar with the "rainy day feeling". The rainy day feeling is that restlessness that leaves you craving an afternoon of lounging with a good book or movie with a mug of cocoa and warm cookies; you know the one. Don't give me that interweb glare! Just because I know better than to give in to these desires to gorge myself with such treats, doesn't mean I can't imagine!! I don't have to imagine for long, however, because if I can manage to rouse myself from my rainy-day stupor, I can whisk together a satisfyingly sweet something. Oh, and by the way, that sweet something is guilt-free. Check out two such fabulous recipes below :-) (Since I mentioned cookies and cocoa above, I figured I'd keep with the theme)

Hot Cocoa Recipe (doesn't necessarily qualify as "healthy", but we all need to splurge!)

1 1/2 tablespoons cocoa powder
2 1/2 tablespoons granulated sugar (you can certainly reduce this significantly for fewer calories, but still that signature sweetness)
1 tablespoon water
1 1/4 cups nondairy (soy) milk (less milk and more water is another strategy to cut back the calories)

Chickpea Chocolate Chip Cookies (for this and other outstanding recipes with a healthful flair, check out Jessica Seinfeld's "Deceptively Delicious")

Ingredients:

nonstick cooking spray
1 c firmly packed brown sugar
(vegans: replace margarine with vegetarian butter substitute) - 3/4 c trans fat-free soft tub margarine
(vegans: use vegetarian egg replacement) - 2 large egg whites
2 tsp pure vanilla extract

1 15 ounce can chickpeas, drained and rinsed
(vegans: look for vegan dark chocolate..it's the best!) - 2 cups semisweet chocolate chips
(fiber seekers: use whole wheat flour instead!) - 2 cup all-purpose flour
1/2 cup oats
1 tsp baking soda
1/4 tsp salt

Directions

1. Preheat oven to 350. Coat a baking sheet with cooking spray.
2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not over bake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.

Note: Serving size calculate for 3 dozen cookies.

Number of Servings: 36

YUM! If you do test this recipe out, or if you'd like to comment on my recipe choice/suggest recipe ideas; do so below :-)