If you thought you had to banish cookies from your diet, don’t fret just yet. Fire up the oven and dust off your rolling pin—baking with more healthful ingredients can be deliciously rewarding. In my kitchen, simplicity is a key to success.
Flourless chocolate chip cookies
These gluten free cookies made vegan friendly will please everyone.
2 Tbsp ground flax seeds soaked in 3 Tbsp water or 1 large egg
1 cup (250g) your favorite nut butter, (almond, cashew) at room temperature
1/2 cup (90g) coconut palm sugar or light brown sugar
1 teaspoon baking soda
1 cup (190g) dairy free chocolate drops (my favorite by Plamil) or dark chocolate chips
1/2 cup chopped nuts of your choice (optional)
Preheat oven to 177 degrees Celcius and line two large baking sheets with parchment paper or silicone baking mats. Mix top 4 ingredients together very well. (If using egg, in a medium bowl, beat the egg first). Depending how thick and/or cold your nut butter is, you’ll have to use some arm muscles. Fold in the chocolate drops until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a fork. If you find the cookie dough balls are oily-looking from your nut butter, blot each with a paper towel.
Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.
These vegan sugar free cookies are candida diet friendly.
½ cup coconut flour
2Tbsp hemp seeds
2 Tbsp flax meal soaked in 4 Tbsp coconut milk or 2 eggs
1 Tbsp chia seeds soaked in 2 Tbsp water
¾ cup coconut milk
2 Tbsp coconut oil
1 tsp stevia
2 Tbsp grated fresh ginger
Dash sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
¼ cup coconut flakes
Preheat oven to 177 Celcius.
Line baking sheet with parchment paper.
Mix all ingredients together except coconut flakes.
Form into small patties and press into coconut flakes on both sides.
Bake 25 minutes. Let it cool in the baking sheet.
Flourless Fudge cookies
Gluten free, dairy free, grain free, egg free, nut free, vegan
½ cup cocoa powder
⅓ cup milled flaxseed
1 teaspoon sea salt
14 oz canned black beans, drained and rinsed well
¼ cup coconut oil
½ cup coconut palm sugar
1 teaspoon pure vanilla extract
⅔ cup dairy free chocolate drops
Preheat oven to 177 °C and line a large baking sheet with parchment paper or a silicon baking mat. Set aside.
Add dry ingredients to a small bowl. Whisk to combine and set aside.
Add wet ingredients to high-powered blender. Process on high for 2 minutes, until mixture is completely smooth. Pour the wet ingredients into a large clean bowl, followed by the dry ingredients. Mix with a spatula until combined. Stir in the chocolate drops.
Scoop about 2 tablespoons at a time onto the prepared baking sheet, leaving 2 inches in between each cookie.
Bake for 14–16 minutes, until tops are cracked and begin to crisp.
Remove from the oven and allow to cool on the sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely, about 30 minutes.