Ingredients:
1 ½ cups whole wheat flour
2 cups Whey Crisps
1 tsp baking powder
2 tsp ground cinnamon
1 ½ cups low-fat small-curd cottage cheese
½ cup honey
¼ cup canola oil
1 egg
2 tsp vanilla extract
1 cup rolled oats
½ cup semisweet chocolate chips
½ cup walnuts, chopped

Directions:
Preheat oven to 350° F.

Combine first 4 ingredients in a large bowl and blend with a fork.

In a separate bowl, combine next 5 ingredients and whisk together with a fork, or use an electric mixer or food processor.

Add wet ingredients to dry and mix with a fork. Mix in oats, chocolate chips and walnuts.

Drop by teaspoonfuls onto an oiled or parchment-paper-lined baking sheet. Bake 12 minutes until the cookies are slightly brown on top.

This recipe is a modification to a recipe featured in Oxygen Magazine September 2010

Ingredients:
1 can black beans, rinsed and drained (or 1 ½ cups cooked black beans)
3 whole eggs
1 tsp vanilla extract
12 oz package Mori Nu, extra firm lite tofu
½ cup unsweetened applesauce
2 tbsp canola oil
1/3 cup pure maple syrup
½ cup unsweetened, non-dutched (unprocessed) cocoa
¾ cup chocolate Whey Crisps, crushed
1 teaspoon baking powder
1/8 tsp sea salt

Directions:
Preheat oven to 350° F.

Puree beans in a food processor. Add the rest of the wet ingredients and blend to combine.

In a large mixing bowl, use a fork to mix together the dry ingredients. Add to the wet ingredients and blend until creamy smooth.

Pour batter into an oiled 8-by-8-inch baking dish. Bake for 30 minutes or until a knife inserted in the center comes out clean.
 
This recipe is a modification to a recipe featured in Oxygen Magazine September 2010