The other day I did some baking for the first time in years. I was inspired to play in the kitchie and come up with some healthy baked cookies that would fluff up, stay moist on the inside, and of course, taste great! As an added bonus, they filled the house with a delicious aroma. It was so funny to get my beaters out - they've been collecting dust!
These are not vegan, not gluten free, and not sugar-free, but they're a whole food cookie. They're packed with gluten free grain flours, chia seed, coconut sugar, stevia, tocotrienols, cultured butter, oats, eggs and spices. I provide vegan substitutions. For a gluten free cookie, simply sub millet or spelt flakes for the oats.
As you probably know by now, I've been off cacao for 10 weeks, but now I'm allowed to have a little bit of cacao nibs (1 tablespoon daily). Denyse says I'll be able to incorporate a small amount of chocolate after going for updated blood work in a few weeks (as long as the numbers are where she wants them to be). I no longer crave it though. This is such a great thing! Anyway, I used a minimal amount of cacao nibs in these cookies, but you could use chocolate or carob chips. You could use chopped nuts, or dried fruit in place of the chocolate.
I've used two different gluten free flours in this recipe: sorghum and millet, both of which are healthy, neutral tasting grains. I've used xanthan gum which is gluten free thickener, emulsifier, and stabilizer. A small amount goes a long way and can cause your mixture to turn gummy/slimy if too much is used.
1/2 cup cacao nibs or chocolate chips (I only used 1/4 cup to keep it on the low side but they could have done with more)
Preheat an oven to 350F.
In a mixing bowl, beat the butter, oil, sugar, and stevia until creamy.
Add the eggs and vanilla and beat again.
In a separate mixing bowl, stir together the dry ingredients.
Stir the dry mixture into the wet mixture, and then fold in the oats and cacao nibs.
Drop spoonfuls of the dough onto baking pans that have been greased with coconut oil.
Bake for 8-10 minutes (they should be golden brown on the edges/bottom and still be moist).
- Swap the butter for mashed banana, coconut butter, or coconut oil
- Here's a recipe for flax seed "eggs" which was sent to me by a blog reader named Tonya. I used to make these years ago when I did a lot of vegan baking, but as I recall I just blended the mixture rather than boiling it. 1/3 cup of the prepared gel = 1 egg.
Flax Gel "Eggs"
1 cup water
3 tablespoons flax seed
Boil the mixture for one minute. Strain and voila! Vegan eggs!
Now, how about a little fruit? I love fresh figs!
Here's a yummy nut free, super low glycemic Figgy Berry Pudding I made a while back. No recipe, but here are the ingredients I used: Wild blueberries, fresh figs, irish moss gel, young coconut pulp, stevia, vanilla, and lemon juice.