There is only one word to describe these cookies – absolutely delicious. Okay, that is two words but I’m sure you get my point. This is probably the easiest recipe I have ever baked and the result, well the cookies were gone the next day. And I ate them all myself. Don’t let the unappealing picture deceive you – these are to die for. Gluten and lactose free as usual!
1.5 cup unsweetened shredded coconut
½ cup almond flour
½ cup cocoa powder
½ cup honey
2 eggs
2 tsp vanilla extract
Directions
Preheat oven to 350F and line a baking sheet with parchment paper.
Combine all ingredients in a large bowl and mix until combined.
Form the dough into 8 – 10 cookies on your baking sheet.
Bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.
Sometimes a healthy cookie just doesn’t measure up to the real deal. A few weeks ago I made “N’oatmeal Raisin Cookies” and I thought they were absolutely delicious – the verdict from my dessert loving friends and family: too healthy tasting. Since I am always subjecting my taste testers to healthy alternatives, even when they prefer the real deal, I figured it was time to treat them a little. These chewy, gigantic oatmeal raisin cookies did the trick – but don’t say I didn’t warn you when you can’t get your hand out of the cookie jar!
Chocolate chip cookies have always been a comfort food for me, but just reading the ingredients on a package of President’s Choice decadent variety makes my stomach hurt. Lucky for me [and you] I have found an equally delicious recipe without the guilt!
Healthier Chocolate Chip Cookies (dairy and gluten free) Recipe from:Living Healthy With Chocolate Ingredients
1 cup almonds
1 cup pecans
1 large egg, room temperature
½ teaspoon vanilla extract
3 tablespoons raw honey
¼ cup unsweetened carob chips (or chocolate chips)
pinch of salt
Instructions
Process the almonds and pecans in a food processor until creamy and smooth like peanut butter. Add the egg, vanilla, honey and salt to the almond/pecan mixture and process until well combined.
Transfer the batter into a mixing bowl and gently fold in the chocolate chips. The batter will be quite sticky. Using a spoon, place 12 balls of dough onto a cookie sheet lined with parchment paper and bake at 350°F for about 15 minutes or until the edges start to turn brown [I probably left mine in a minute or two too long]. Allow about 19 minutes for the cookies to cool and enjoy!
xo Lauren
I know it is only mid November, but is anyone else starting to get into the holiday baking spirit? Last night [a non convicted] Martha Stewart took over my body and I spent the evening baking my famous ginger cookies
Big Soft Ginger Cookies
for my favourite people – and who am I kidding, I made some treats for myself too! The recipe I’m going to share with you has a secret ingredient that makes them healthy and filling. I know it is going to sound a bit strange but just trust me on this one – I’m seriously becoming the queen of “weird” recipes among my friends. Everyone I have shared these cookies with went back for seconds – that is how delish they are – especially right out of the oven when the chocolate is gooey, like this:
Ooey Gooey Chocolate!!!
Okay, so here is the secret – chickpeas [SAY WHAT?!]. Seriously. The base of the cookie is made from chickpeas. Enough anticipation, here is the recipe!
1 can of chickpeas, rinsed and patted dry with paper towel
2 teaspoons of pure vanilla extract
1/2 cup + 2 tablespoons of natural almond butter (I used raw)
1/4 cup honey
1 teaspoon baking powder (look for a gluten free brand if necessary)
a pinch of salt
80g of dark chocolate (I used a full chocolate bar minus 2 big squares – you can use more or less depending on how chocolatey you like your cookies)
What to do:
What a mess!
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper [this will save you a lot of clean up]. Add all of your ingredients (except for the chocolate) into a high powered food processor and blend until smooth and creamy. Even though this mixture doesn’t have any egg and is safe to eat raw I don’t recommend doing so. The batter uncooked tastes pretty brutal – they will get better though, save yourself the disappointment and wait a few more minutes to taste your creation!
Next you’ll have to smash the chocolate into smaller pieces. I use the term “smash” because I literally take a hard spatula and hit the chocolate until it breaks into smaller chunks – I should have taken a video, it is beyond ridiculous, but it is a great way to let out some aggression and it is lots of fun! Once the chocolate is broken into pieces add it to the food processor and pulse quickly once or twice just to mix it in.
Adding the “smashed” chocolate pieces!
You should end up with a mixture that is sticky and a bit slimy [awful way to describe cookies] so you’ll want to use a spoon to transfer the batter into 12 cookies on your lined cookie sheet. These cookies don’t change much in size at all when baked so keep that in mind. I press down on the ball just a bit so they aren’t as puffy. It should look something like this:
Bake for 10 minutes – or a bit longer if you want a bit of crunch, these cookies are very chewy.
Baked Cookies.
They look pretty much the same except you can see the melted chocolate chunks inside and the browned edges! Wait about 5 minutes [if you have any self-control] and dig in while they are still warm!
You can’t even tell that these are healthy cookies, they are so good – this is the 4th batch I’ve made in the past three weeks.
And for your friends and family that are sick of your healthy treats – make them some ginger cookies, they’ll be happy – and that will keep them away from your healthy but delicious desserts [insert evil laugh here]!
Big Soft Ginger Cookies! You can find the recipe on the blog.
Ingredients
A 5'3 Perspective 