One Bowl Oatmeal Raisin Carrot Cookies

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Looking for those old school oatmeal raisin cookies that are actually healthy? Then these are the ones for you! I love these cookies as an easy grab and go breakfast, snack or dessert. The addition of applesauce helps cut back on added oil and sugar while keeping the cookies moist and flavourful. Feel free to leave out the carrots or swap the walnuts for your nut of choice!

Makes 24 Cookies

Ingredients:

• 4 tbsp coconut oil (melted and cooled)
• 2 eggs
• 1 cup unsweetened apple sauce
• 1 tsp vanilla
• 1 shredded carrot (optional)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1 cup almond flour
• 3 tbsp coconut flour
• 2 cups rolled oats (gluten free if celiac)
• 1/2 cup raisins
• 1/2 cup walnuts

Directions:

1. Preheat oven to 350 F, and line two cookie sheets with parchment. Grease.

2. In a large bowl, whisk together cooled coconut oil, eggs, and apple sauce until well combined.

3. To the same bowl add shredded carrot, baking soda, cinnamon and salt. Whisk together well and then add both flours, oats, raisins and walnuts.

4. Scoop 1 1/2 tbsp of dough per cookie (I use a cookie scoop) to prepare 24 cookie balls and lightly press down with your fingers. If you find the dough is too wet, place in the refrigerator for 30 minutes (or overnight) to firm up.

5. Bake 15-18 minutes or until edges are golden.

6.Store in an airtight container for 5-7 days or freeze. Enjoy!
Oatmeal Raisin Carrot Cookies

Salted Chocolate Chip Chickpea Cookies

Salted Chocolate Chip Chickpea Cookies
One of my best friends was telling me how she loves to indulge in something she called chickpea cookie dough. From cauliflower pizza to zucchini noodles, nothing really surprises me anymore – but cookie dough and chickpeas…this really peaked my interest. With holidays approaching, I decided to do a quick google search and was amazed how much the recipes truly looked like cookie dough. I had to try it! I first tried Erin’s recipe which was delicious! Using that as a starting point, I created a gooey chocolate chip cookie that will fool just about anyone! No one would believe these are grain/oil free and packed with good for you ingredients. These cookies won’t do much rising but they taste like fudgy cookie dough.With added course salt on top, it is really hard to eat just one. Hope you love them!

Salted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea Cookies

Ingredients:

• 2 1/2 cups cooked chickpeas
• 1/4 tsp baking soda
• 1 egg (can sub for flax/chia egg)
• 1/4 cup all-natural peanut butter
• 1/4 almond butter
• 1 1/2 tbsp non-alcoholic vanilla (I used this one)
• small pinch of fine salt
• 1/4 cup + 2 tbsp pure maple syrup (I use the darkest variety)
• 2 tbsp coconut flour
• 1 cup 70% dark chocolate chips
• 1 tbsp course salt

Directions:

1. Preheat oven to 350 F. Line a large cookie sheet with parchment paper.Rinse chickpeas well and dry with towel.
2. In a food processor or high powered blender, blend chickpeas and baking soda until smooth. (about 1-2 minutes)
3. Add egg, peanut butter, almond butter, vanilla, small pinch of fine salt, maple syrup and coconut flour. Blend until completely smooth and combined. Transfer mixture to a bowl and fold in chocolate chips.
4. Using two small spoons, place desired cookie amount onto the cookie sheet. The cookies won’t change much in the oven, so form into the desired shape. Sprinkle each cookie with a pinch of course salt.
5. Bake for 12-15 minutes or until golden. Allow to cool and enjoy! Store in an airtight container for 1-2 weeks.
Salted Chocolate Chip Chickpea Cookies

Blueberry Cookies with Chocolate Hazelnut Filling (Passover-Friendly)

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I love looking at food photography of other bloggers. Healthy food or not, I find it so inspiring to see how others both create and demonstrate their food. After seeing so many beautiful versions of homemade Oreo’s or sandwich cookies, it was time I made my own! I had a visual in my head of a purple or blue cookie with a healthy Nutella filling. I love pear combined with chocolate hazelnut spread but I wanted to do something different! Back in the junk eating days, I would take a huge scoop of Nutella and put berries on top, so I figured why not inject this flavour into a cookie?

The base of this cookie is based on my Maca Maple Flax cookies. I wanted the same soft texture and sweetness level of those cookies just with a strong blueberry flavour. I love infusing blueberries into my maple syrup for pancakes, so I did the same for these cookies. They taste like blueberry muffins! In fact, if you add some baking powder I’m sure these can be muffins… (to test at a later date…)

The almond base makes these cookies passover friendly.There are no leavening agents or grains. From what I understand, most of the ingredients don’t need to have a Kosher for Passover label because they are natures foods! BUT if you are strictly Kosher for Passover over the holidays, make sure to check with your local Rabbi or ask a knowledgable friend! The lack of dairy in these cookies allow them to be served after a meal containing meat!

Passover Seders not in your near future? No problem! These are a PERFECT Easter treat! Because of their beautiful colour they would make a great addition to any dessert table! You can even use a cookie cutter to shape them into bunnies or eggs. How cute? It is always nice to serve something a little healthier and gluten free when hosting an event! (just incase!)

Good on their own or with healthy nutella filling, these cookies are a flavourful gluten, dairy and refined sugar free treat. Hope you all love these and wanted to wish you all an early Happy Holidays!!
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Ingredients:

• 2 cups almond flour
• 2 heap tbsp ground flaxseeds
• pinch of sea or pink himalayan salt
• 1 cup + 1/2 cup blueberries (fresh or frozen)
• 1/2 cup melted coconut oil
• 1/3 cup pure maple syrup (the light kind works best here!)
• 1/2 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice
• 1 egg
Healthy Hazelnut Chocolate Spread

Makes about 20-25 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a large bowl, whisk together almond flour,ground (milled) flax and salt. If your almond flour is lumpy sifting is a good idea!

3. In a saucepan on medium heat, begin to heat your maple syrup. Once heated, add 1 cup of blueberries. Allow to cook for 5-7 minutes or until the blueberries have exploded and begun to reduce in the pan. Whisk every 2 minutes.

4.Once the blueberries have turned the syrup a beautiful purple colour and have reduced slightly, add your coconut oïl. Once the coconut oïl has melted transfer mixture into a small mixing bowl and allow to cool for several minutes.

5. When mixture has cooled, whisk in your egg, vanilla and lemon juice.

6. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms. Add your remaining 1/2 cup of blueberries.

7.If your dough is too liquidy to form into balls then place in saran wrap and allow to rest in the freezer for 30-45 minutes.

8.Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using your fingers press the dough down slightly.

9. Bake for 25-28 minutes or until golden. Allow to cool and then spread a generous amount of healthy hazelnut chocolate spread on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Store in an airtight container for up to two weeks!
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