Did you know October is National Cookie Month?! Exciting stuff right? Cookies are great and all but many of them are way too processed and have too many bad ingredients with loads of calories. Don’t worry, we’ve got your back. We are giving you three of the best healthy recipes we could find so that you can enjoy a cookie or two without the guilt. We’ve got recipes to satisfy your gingerbread, chocolate chip, and peanut butter cravings. Try them all and let us know which one you like best.
Flourless Gingerbread Cookies
- 1 large egg
- 3 Tbsp blackstrap molasses
- 3 Tbsp coconut oil (melted)
- ¼ cup + 2 Tbsp coconut sugar (divided)
- 1 Tsp vanilla extract
- 1 Tsp ground ginger
- 1 ¼ cup almond flour
- 1 Tsp ground cinnamon (divided)
- ¼ cup coconut flour
- 1 Tsp baking powder
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, lightly beat the egg until the yolk breaks apart. Whisk in the molasses, coconut oil, 1/4 cup (50 g) coconut sugar, vanilla, ginger, and 1/2 tsp cinnamon, mixing until smooth. Add the almond flour, coconut flour, and baking powder, mixing until well combined.
- Add the remaining cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
- Bake for 9-11 minutes.* Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
Paleo Chocolate Chip Cookies
- 2 cups almond flour
- 1/2 Tsp baking soda
- 1/4 Tsp kosher salt
- 1/4 cup butter (room temperature)
- 1/4 cup almond butter
- 3 Tbsp honey
- 1 large egg
- 1 Tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- Flaky sea salt (for garnish)
- Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
- Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
- Bake until edges are golden, 13 to 15 minutes.
Vegan Peanut Butter Cookies
- 1/2 cup peanut butter
- 3/4 Tsp baking soda
- 3 Tbsp flour (spelt, white, oat, sorghum, rice all work)
- 1/3 cup sugar (unrefined if desired)
- 2 Tbsp applesauce
- 1/2 Tsp pure vanilla extract
- 1/8 Tsp salt
- Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften.
- Add all remaining ingredients to the mixing bowl and stir to form a dough.
- Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.)
- Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out.
- Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.