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Let’s talk healthy cookies!
There’s a billion (no, really!) “healthy” chocolate chip cookie recipes hanging out on the world wide web. Some, more delicious than others 😉
Here’s the problem:
Paleo versions usually have eggs and/or a crazy amount of not-budget-friendly almond flour.
Vegan versions have 1 or more of these: gluten, inflammatory grains, refined sugar
Also, most vegan and paleo versions have a lot of added coconut oil which isn’t terrible, but isn’t always necessary. Especially if you’re looking for a cookie that you want to nosh on for breakfast . . . and a few other times throughout the day.
So I created a cookie made of only whole foods and fruit, a.k.a. a nutrient powerhouse!!!
How’d I do it, you ask?
I swapped coconut butter, for oil. Used dates as the only sweetener. And although, this last substitution was trickier, grain-based flour was replaced with a combo of coconut flour and green banana flour.
The good news: Resistance starch = stable blood sugar. Which means these cookies aren’t really cookies, according to your body, they’re super food! But your taste buds will be more than pleased, so feast away!
Oil & Grain-free, Fruit-Sweetened Chocolate Chip Cookies
Ingredients:
1/2 c coconut flour
1/2 green banana flour (or sub almond flour)
1/3 c softened coconut butter
1/3-1/2 c date paste
1 1/2 tsp baking powder
Pinch sea salt
1 tsp vanilla extract
1 c unsweetened almond or coconut milk
raw/unsweetened chocolate or cacao nibs
Optional: chopped nuts, coconut flakes
Method:
With a spatula or hand mixer, cream together the coconut butter, date paste, and vanilla. Stir in the milk.
In a separate bowl, stir together the dry ingredients, including the chocolate, and nuts if using.
Add the flour mixture into the wet mixture and stir until a moist dough is formed.
You can refrigerate the dough for up to 3 days (it’s slightly easier to work with when chilled), or bake immediately.
Bake cookies at 350 degrees for 9-12 minutes or until tops are puffed and bottoms are golden.
Allow cookies to cool then store refrigerated for up to 7 days. I like mine straight out of the fridge.
