Guilt Free Cookies
I have been searching for a while to find the right cookie that balances taste with healthy nutrients and was not successful. I tried many recipes that I found on Pinterest and the web, and although they were decent, they just didn’t have the right mix. Some were too sweet and some tasted like cardboard. Even the texture was difficult to get right, so that led me to try to make my own.
Usually, when I decide to create a new recipe, there are a few things I consider. I may see something on TV or read about it on the web and that will spark a creative idea of my own. I alter it in a way that is palatable to me. I think about the flavor, consistency, texture, and the type and amount of food I want to create. Once I decide on the type of food, I begin visualizing what it would take to create the flavor and texture. I search my refrigerator and pantry for food items and then the magic begins. Based on the food on hand I start to develop the ingredient list. What do I need to add for flavor, texture etc.? It usually comes together; however, there have been times when I scrapped the project after the initial tasting and asked what was I thinking? Fortunately, that rarely happens and the end result is usually a winner. I believe I have achieved a winner with my Guilt Free Cookie recipe. It took a number of trials to get it right, and they are yummy and a fan fav in my house! As with any new type of food your must acquire a taste. If you are used to very sweet cookies, it will take a couple of weeks of eating less sugar to acquire a taste for less sweet food.
If you are going to try this recipe, try not to deviate from the ingredient list as one small change may ruin the taste and texture. So let’s begin making a cookie that you can indulge in and not feel guilty!
The ingredients in these cookies are as close to nature as possible with many of them organic and all unprocessed except for the chocolate morsels. Beginning with the proper ingredients is key to the success of this recipe, as well as for your health. You will need the following list of ingredients:
- organic, unprocessed coconut oil
- all natural, chunky peanut butter (peanuts and salt only in the ingredients)
- organic bananas (optional: as bananas have a thick skin, the chemicals usually do not penetrate the fruit)
- organic whole rolled oats
- organic honey almond granola
- ceylon cinnamon (found in health food stores or the typical Cassia cinnamon is OK as a substitution)
- organic cacao nibs
- dark chocolate morsels
Once you have all the ingredients set aside, the first step is to grease a cookie sheet with coconut oil. Coconut oil reduces inflammation and assists in burning fat and is a healthy fat source. Coconut oil solidifies at room temperature so you may spoon it and rub it on the cookie sheet until it melts, or heat it in the microwave to melt and spread with a basting brush.
Next step is to mash the bananas in a mixing bowl and stir in the peanut butter. All mixing in this recipe is by hand and not an electric mixer.
After the bananas and peanut butter are mixed, you can add all of the dry ingredients and mix until combined by hand.
The final step is to take a heaping tablespoon of the mixture and form a cookie on the cookie sheet. This is a free form cookie so you can choose how large you want the cookie to be. A 2 inch cookie is usually a good size to have as a meal or snack at approximately 350 calories.
GUILT FREE COOKIES
1.5 cups organic rolled oats (raw)
4 Tbsp Smuckers all natural chunky peanut butter
2 ripe bananas (the riper the banana, the sweeter the cookie)
1/4 cup Kind Almond Honey Granola
2-3 Tsp ground cinnamon
1/4 cup shredded coconut
1/8 cup cacao nibs
Handful of 60% dark chocolate morsels
1 Tsp organic coconut oil (enough to grease cookies sheet)
In a mixing bowl mix ingredients by hand. Begin with mashing the bananas with a fork and then add the peanut butter and mix together with a spoon. Next, add the oats, and granola and mix until blended. Check the consistency. It should not be too loose or too tough, but rather creamy in texture but solid. You can adjust by adding more oats if it is too liquid. Add the cocoa nibs, coconut and cinnamon. Mix and then finally add the dark chocolate morsels. You can adjust the amount of morsels to taste after the first batch if you need to.
Finally, grease a cookie sheet with a teaspoon of organic coconut oil. This is the secret ingredient that makes a huge difference. Using a tablespoon, spoon cookies onto the sheet in a rounded mound about a half inch apart. You can choose if you want a larger or smaller size cookie; however, the key is to make sure they are thick and not flat. You want them to be creamy, not crunchy. Place the cookie sheet in a pre-heated 350 degree oven and bake for 10 minutes. Ovens vary, so cooking time may not be accurate. The cookies should be light brown on the bottom. Do not overcook. Remove from oven and let sit for a couple of minutes before moving to a plate. Enjoy them while they are hot or store in a covered plate at room temperature. These cookies are very dense and keep you satiated for a few hours. They will stay fresh for a few days; however, they will probably be eaten before then!
NOTE: the coconut and coconut oil are very healthy ingredients as they contain unique fatty acids with medicinal properties, the lauric acid in coconut kills bacteria, viruses, and funghi helping you to avoid infection, and it increases your energy expenditure helping you burn more fat. The cocoa nibs are powerful antioxidants, high in flavonoids (both fight free radicals that cause cellular damage), they can reduce the risk of heart disease, they contain fiber and magnesium and they improve mood. Cocoa nibs are part of the cocoa been that have been broken but not processed so they are the best source of dark chocolate. Who knew that chocolate could be so good for us? Remember, as good as dark chocolate (70% dark or greater) is for our health, it is still high in calories so indulge with caution and eat modestly.
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