Tag: cookies

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

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Print Recipe

Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Healthy Shortbread Pecan Cookies!

So, one of my all time favorite cookies, is the pecan Shortbread cookies! They’re in between chewy and crunchy with the perfect crumbly-ness. They’re also one of my dad’s favorite, so I figured I’d try to make a healthy version. Now…I won’t lie and say they taste EXACTLY the same, but they’re still delicious! 

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Now, it will probably help to get the eggs out and let them get to room temperature before you mix the wet ingredients all together. If you don’t, the warm butter may clump up from the cold eggs. You don’t have to let the butter cool completely. (I didn’t…too impatient) Another tip is to whisk constantly as you add the butter to the rest of the wet ingredients.

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I used half spelt, and half almond flour to give it a lighter texture. You’re welcome to try all spelt for more of a crunchy texture. I like the way they turned out with half and half personally.

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You don’t have to flatten the cookies, I’m just not sure they’ll flatten on their own. Feel free to try them not flattened if you want! Let me know how they turn out!! You may even be able to add more water to thin the batter so that they will flatten on their own!

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Of course you know me, I gotta add Chocolate to EvErYtHiNg!!! It’s optional of course, but I dipped half of mine in chocolate. I just melted 2, 85% Moser Roth chocolate bars and dipped away!!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

 

 

 

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Healthy Chocolate Italian Cookies

My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!

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Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)

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As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!

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Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.

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These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.

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Chocolate Italian Cookies (Healthy)

Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Servings: 5 dozen
Author: admin

Ingredients

Cookies

  • 5 cups Spelt flour
  • 3-4 tbsp Pyure (Or preferred sweetener)
  • 3/4 cup Cocoa
  • 1.5 tbsp Baking Powder
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves (Ground)
  • 1 cup Butter (Softened)
  • 3 Eggs
  • 1/4 cup Crofters Seedless Blackberry Jam
  • 1 cup raisins (optional)
  • 1 cup Chopped Walnuts (optional)
  • Milk (For wetness)

Glaze

  • 1/2 cup Maple Sugar
  • 2 tbsp Arrowroot Powder
  • Milk (For wetness)

Instructions

Cookies

  • Preheat the oven to 375F
  • Sift the dry ingredients together.
  • Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
  • Roll into small balls and place on a cookie sheet with parchment paper.
  • Bake 10 minutes ONLY!!

Frosting

  • Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
  • Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
  • Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
  • Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.

 

 

 

 

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Low Carb, THM, Keto, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

Chocolate Chip cookies are always winning AmIrIgHt or Am I right??

So, yesterday I was looking for a way to use up a bunch of egg yolks I had leftover from a recipe I’d made the previous week. I looked online, and found Shinee’s egg yolk cookies. I haven’t tried hers, but I’m sure they’re Amazing! So, needless to say, I healthified them.

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I’m a huge fan of low ingredient recipes, so this was a win, win in my book. Used up all my egg yolks, and only 7-ingredients.

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I am a HUUUUGGGEEE Chocolate fan!! Especially when it comes to dark chocolate. We get these  85% Moser Roth Bars, they really hit the spot when you need a chocolate fix. They also make great chocolate chunks for cookies and other baked goods!

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Would you just look at that delicious goodness?!

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See what I mean about the no spreading thing??

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That texture tho…MMMmmm. Believe me, I am a texture aficionado. So if these weren’t up to par…they wouldn’t be sitting here waiting for you to make them. 

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Print Recipe

Fast 7- ingredient Chocolate Chip Cookies (Low Carb & Keto)


Prep Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: admin

Ingredients

  • 6 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1/2 cup Softened butter
  • 1 & 1/2 tbsp Pyure (sweetener)
  • 2 & 1/2 cups Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Arrowroot Powder
  • 1 & 1/2 Bars 85% Moser Roth Chocolate (Chopped)

Instructions

  • Preheat oven to 350 F (177C)
  • In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
  • In a large bowl, use a stand mixer and beat the butter and sweetener till fluffy. Add the egg yolk mixture and continue mixing until well combined. Stir in the flour, baking soda, and arrowroot powder. Mix until just combined. Add chopped chocolate and mix in gently.
  • Use cookie scoop (I used large, but if you like little bite sized cookies use a small) and place on a cookie sheet. These don't spread, so you can fit 12 easily on a pan. Bake 8-10 minutes, or if you like 'em a little crispy, bake for 11 minutes like I did.
  • Sit down with a cup of coffee, tea, or milk and enjoy a few while they're warm, and fresh outta the oven! Enjoy!!!

 

 

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