Clean Up Cookies

>> Tuesday, April 26, 2016

I mentioned in my pregnancy update that all my cravings have been really junky. The thing is, I feel like it's OK to eat sweets and other often-labeled "bad" foods in moderation. I enjoy chocolate cake tremendously, and it's not something I'd ever be willing to give up. But as you guys have followed me over the years, I have an admittedly high tolerance for sugars, etc. As I get older, it's catching up with my health and my waistline.

I'm not watching my weight, but as I prepare to be a mama again, I'd like to really start to make some changes that will (hopefully) be longer lasting. A big part of this is sugar. I go on good streaks and bad. As Ada gets older, I'm observing how closely she watches me and my habits.

This is all a long introduction to some "healthy" cookies I made and loved. I thought I'd share them ASAP because this recipe -- modified from the one on the back of the Bob's Red Mill bag -- really inspired me to get on a better track again regarding sugar. I'll still be eating my fair share of treats on special occasions, but I don't need to bake dizzy dozens on the daily.

That's one beautiful thing about the world we live in now. We have access to so many alternatives. And we can SHARE them with one another. Bonus!


What you'll need . . . 

  • 3 cups almond meal/flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup coconut oil, soft but not liquid
  • 1/4 cup maple syrup
  • 1 ripe banana, mashed as much as possible
  • 1-1/2 teaspoon Ener-G Egg Replacer
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans

Method . . . 

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
  2. In a large bowl, whisk together the almond meal, baking soda, and Kosher salt. Set aside. 
  3. Mash up your banana. I actually ran it through my stand mixer until goopy. Then whisk in the egg replacer powder and water. Add the vanilla, coconut oil, and maple syrup and beat on high speed until well incorporated.
  4. Then pour the dry mixture into the wet, add the chocolate chips and pecans (or walnuts, etc.) and mix until everything is incorporated.
  5. Scoop heaping tablespoons onto your baking sheet and flatten slightly. Bake for 12-15 minutes, until the tops are golden and the centers are mostly set. Repeat with the remaining dough (I made 20 cookies).
  6. Then let cool before eating to firm up more. Cookies should be stored in an airtight container. They will be soft and tender. And you can eat them for breakfast.
Hope you're having a happy Tuesday!

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