Not-So-Cookie-Cutter: Healthy Cookie Recipes That Change The Game

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[tps_header]We’re all trying to eat clean these days and that likely means you’ve cut way back on sugar and processed foods, which is super smart for reaching your goals. But, leading a healthy lifestyle doesn’t mean that there’s no room for an occasional cookie!

Here are some delicious and healthy treats that are packed with nutrients and just enough sweetness to put a smile on your face. Each cookie is less than 100 calories![/tps_header]

Healthy Cookies

 

OAT-DATE COOKIES (gluten-free)

Makes 36 cookies

These cookies are for chocolate lovers! The dates add an amazing amount of sweetness and chewiness to these cookies. The whole oats make them a heart-healthy treat. Plus, these tasty morsels are gluten-free.

Ingredients:

6 tablespoons vegan shortening at room temperature (or melted and cooled unsalted butter)
¾ cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2/3 cup almond meal
¾ teaspoon baking soda
1 ½ cups old-fashioned oats
½ teaspoon salt
1 cup chopped pitted dates
2/3 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350°.
  2. In a medium bowl, use a handheld mixer to combine the shortening with the brown sugar until smooth. Add in the egg and vanilla and mix until combined.
  3. In a separate medium bowl, combine the almond meal, baking soda, oats, and salt. Add the brown sugar mixture to the dry ingredients. Fold in the dates and then the chocolate chips..
  4. Mix well and spoon large tablespoonfuls onto lightly greased (or parchment paper-lined) baking sheets. Bake for 12 minutes, until tops are dry to the touch. Cool completely on wire rack.

 

ULTIMATE POWER BALLS

Makes about 25 balls

Before morning runs, I’m always looking around the kitchen for a healthy nibble that will hold me over until I can eat a proper breakfast. These 86-calorie bites are just the ticket. I created them for my cookbook, Eating in Color. The Power Balls are dairy, nut, and gluten-free, so they work for almost anyone!

Ingredients:

1⁄2 cup puffed millet
1 cup puffed rice
1⁄2 cup diced dried plums (prunes; see Note)
1⁄3 cup semisweet chocolate chips
1⁄4 cup sesame seeds
1⁄3 cup sunflower butte, at room temperature
1⁄2 cup honey
3⁄4 cup shredded unsweetened coconut

Directions:

  1. In a large bowl, toss together the puffed millet and puffed rice. Add the dried plums, chocolate chips and sesame seeds.
  2. Stir in the sunflower butter and the honey. You should have a nice sticky mess! Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  3. Place the coconut in a small bowl. Using a tablespoon, scoop the mixture and form it into 1-inch balls with clean hands. Roll the balls in the coconut and transfer to a container. You can store the power balls in the refrigerator for up to 1 week or in the freezer in a zip-top freezer bag for up to 1 month, but I bet they won’t last that long!

NOTE: There’s a product from Sunsweet called Plum Amazins that is essentially just diced dried plums. Since they can be annoyingly sticky to chop up, I find the prediced ones helpful for putting this recipe together quickly.

 

PUMPKIN DROP COOKIES

Makes about 36

Pumpkin is a great way to add moisture to baked goods without adding in additional fat. Plus, it’s loaded with beta-carotene, which is the precursor to vitamin A. We all need to get more vitamin A during the fall and winter months because it’s essential to maintaining a healthy immune system.

Ingredients:

1 stick of butter at room temperature
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon sea salt
11/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 egg
1 teaspoon pure vanilla extract
8 ounces (1 cup) canned pumpkin
1 cup all-purpose flour
¾ cup whole wheat flour

Directions:

  1. Preheat oven to 350°.
  2. In a medium bowl, use a handheld mixer to combine the butter with the sugar until smooth. Add in the baking powder, baking soda, salt and spices and mix until combined. Add in the egg, vanilla and pumpkin and mix again.
  3. In a separate medium bowl, combine the flours. Add the dry mixture to the wet mixture a little at a time, beating until fully incorporated.
  4. Mix well and spoon large tablespoons of the mixture, 2 inches apart onto lightly greased (or parchment paper-lined) baking sheets. Bake for 12-14 minutes until tops are dry to the touch. Cool completely on wire rack.

Frances Largeman-Roth, RDN , #FableticsMaster

1 Response
  • Fabletics
    November 3, 2015

    FrancesLRothRD Yummy! They look delicious -an