It’s the holiday season and it’s time to re-think cookies!
There is such a thing as a healthy cookie. It just needs to be made with clean ingredients.
This batch of recipes has something for everyone. Sweet and Savory flavors abound. The best part is they have clean ingredients so you can enjoy them without guilt.
Pignoli cookies
Ingredients:
1 tablespoon coconut oil
2 tablespoons ground flax seeds soaked in 1/3 cup water
11/4 cup almond flour
1/2 tsp (almond extract or anise extract or lemon extract)
1/3 cup maple syrup
¼ cup pignoli nuts
Directions:
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.
Add the coconut oil and maple sugar to the bowl. Stir until you get a uniform mixture. Stir in the almond flour until you get a firm, rollable dough. Refrigerate for 15 minutes.
Using a tablespoon measure, scoop the dough and drop onto prepared baking sheet. Sprinkle pine nuts over the cookies, pressing them in slightly. Bake for 14-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely. Best kept at room temperature in an airtight container.
Makes 12-14 cookies
Oatmeal/Chip biscuits
Ingredients:
1 tbsp ground flaxseeds + 2 1/2 tbsp water
1 cup rolled oats
3/4 cup desiccated coconut
2/3 cup coconut sugar
1/2 cup gluten-free oat flour
1/2 cup almond flour
1/4 cup melted coconut oil
2 tbsp maple syrup
½ cup semi-sweet chips
1/2 tsp baking soda
2 tbsp boiling water
Directions:
Preheat the oven to 350F/180C. Line a baking tray with parchment paper.
In a small bowl, combine the ground flaxseeds and water to make a flax egg. Whisk until uniform and set aside. In another bowl, mix together the oats, coconut, coconut sugar, oat flour, and almond flour. Set aside.
Combine the melted coconut oil and maple syrup in a small saucepan and heat until uni-form. In a small bowl, mix together the baking soda and boiling water. Add to the maple syrup and coconut oil mixture and stir well. Pour the wet ingredients into the dry. Add in the flax egg. Stir until you get a uniform dough. Add Chips
Gently shape the dough into balls with your hands (the mixture is quite soft and sticky) and place on the prepared baking tray, leaving about 3 inches between each ball. Cover the base of a glass with parchment paper and press the balls down to flatten into cookies. Make sure to leave space between the cookies; they will spread as they bake. Bake for 16-20 minutes, until browned on top. The cookies should still be soft at this point; they will harden as they cool. Remove cookies from the oven and cool for 5 minutes on the baking tray, then transfer to wire rack to cool completely
Rosemary Pecan Cookies
Rosemary adds a surprisingly sumptuous flavor to these gluten- and dairy-free button cookies, while almond flour provides protein and nutrients. They are less sweet than a typical cookie, but highly addictive!
1 1/4 cups blanched almond flour
Pinch of sea salt
1/4 teaspoon baking soda
1/4 cup grape seed oil
2 tablespoons maple syrup
1-teaspoon vanilla extract
1 tablespoon minced fresh rosemary
1 tablespoon ground flax seeds soaked in 1 tablespoon of water
½ cup pecans, finely chopped
Directions:
Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, maple syrup, flax and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6–7 minutes, until golden. Cool on baking sheet. Makes 24
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