Who doesn’t get the itch every now and then (or daily) for a warm, right out of the oven cookie? I think most people would be raising their hands right about now. Since most of us find it hard to just eat one or two cookies (I mean some recipes make like 5 dozen cookies!!) let’s look at some recipes that are a little healthier for our beautiful bodies.
First the two ingredient cookie!! All it is is bananas and flour! You can use any flour you want (oat, almond, whole wheat…) and combine it with a soft mushed bananas. Bake at 375 for 10-11 minutes!! You can even add chocolates, cinnamon, nuts, dried fruit, or whatever else sounds good.
Brookies!! (A cookie and a brownie-these are a bit more complicated) They look so yummy! Head over to nutritionicity to get the step by step! These are gluten-free, vegan, and refined sugar-free!
These next ones are super simple.
1 c. mashed banana
1 c oats
1/4 c. shredded coconut
1/4 c. choco chips
2 Tbls of maple syrup
Cook them at 375 for 10-11 minutes
Pumpkin Breakfast Cookies!!
¼ cup coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
Chocolate Chip Peanut Butter Bars
5 medjool dates, pitted
1.5 cups rolled oats, gluten free
1 cup all natural peanut butter
½ cup peanuts (lightly salted), coarsely chopped
2 tablespoons flax seed meal
2 tablespoons honey
½ cup dark chocolate chips
3 tablespoons brown rice syrup
First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper. Set aside.
Mix together rolled oats and peanuts. Then, spread evenly onto the baking sheet. Bake at 350ºF for 12-15 minutes (I did about 14) or until golden brown. Set aside.
Next place medjool dates, peanut butter, and honey in a food process, and process until dates are smooth.
Remove mixture from food processor and into a large bowl. Add in toasted oats/peanuts and mix until you’ve created a crumbly mixture. I used my hands, it’s the most effective. Add in chocolate chips and brown rice syrup and mix again using hands until you’ve formed a cookie dough-like consistency. If the mixture is still too crumbly, add more brown rice syrup.
Line a square, 8×8 pan with parchment paper and transfer dough. Use your hands to press mixture into pan so that it is even all the way through.
Place pan in refrigerator for an hour. Slice into 9 square bars. Eat!
Chocolate Chip Oatmeal Cookies!!
2 1/2 cups whole grain flour
1 Tb baking powder
1 Tb baking soda
1 tsp salt
1 1/2 cups butter, room temperature
3 cups coconut sugar
1 Tb vanilla
3 cups oats
2 cups unsweetened coconut
3 cups chocolate chips
2 cups nuts (or more oats/coconut)
Mix it all together and bake at 350 til light brown!
Pumpkin Pie Chocolate Chip Oatmeal Cookies!!
1 cup instant oats
¾ cup whole wheat or gluten-free* flour
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 ½ tsp baking powder
¼ tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
¾ cup pumpkin purée
1 tsp vanilla extract
½ cup pure maple syrup
2 tbsp dark or semisweet chocolate chips
1 tbsp miniature chocolate chips
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Now this doesn’t mean you can eat 5 dozen, remember all things in moderation! Try these recipes out, hopefully you find something you love!!