Cookies are one of my all-time favourite snacks. They are the perfect accompaniment to a mid-morning or late afternoon cup of green tea. But not all cookies are created equal, of course, and most are packed with more sugar and unhealthy fats than a donut!
This cookie recipe, on the other hand, is a healthy one, but it doesn’t sacrifice taste. Often we associate healthy with unappetizing, pasty, dry, rabbit food, but the recipes I develop in my joyous kitchen are always packed with an equal heaping of both flavour and nutrition.
As well, my recipe will make you feel fabulous and here’s why:
1. It’s packed with fibre from whole wheat flour and ground flaxseeds.
2. It has oats to balance your blood sugar and help lower bad cholesterol.
3. One cookie is a perfect afternoon snack that will beat any cravings.
4. Each one is dense, meaty and delicious and thus ultimately satisfying.
5. They are great for kids, people on the run and easy enough to make. I suggest baking a batch on the weekend and then freezing them.
Ingredients:
3/4 cup organic coconut oil
1/2 cup sucanat or coconut sugar
5 drops of stevia or 1/4 cup maple syrup
2 tbsp blackstrap molasses
1/2 tsp aluminum/gluten-free baking soda
1/2 tsp ground cinnamon
2 organic eggs
1 tsp pure vanilla extract
1 and 3/4 cups whole wheat flour
1/4 cup ground flaxseeds
1 and 1/2 cups of rolled oats (soak the oats overnight for better digestibility)
1/2 cup organic raisins (soaked in warm water for five minutes to plump them up)
Method:
1. In a large mixing bowl, beat coconut oil, sugar, maple syrup blackstrap molasses, baking soda and cinnamon. Once combined, beat in eggs and vanilla. Beat in the flour and ground flaxseeds slowly. Once combined, stir in the oats and juicy raisins.
2. Drop a small spoonful of dough onto greased cookie sheets and flatten with a fork. Bake at 375 degrees for 8-10 minutes max. Watch the first batch very closely to make sure they don’t burn. Cool on a cookie sheet. Makes about 2-4 dozen cookies, depending how large you make them.
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step.
Good morning Joy! I love your recipes so much and appreciate you generously sharing them with us. Oatmeal cookies are my all fav, but, I do have a difficult time with wheat, unless it’s sprouted wheat. What can I substitute the wheat flour with to make these yummy cookies?
You could try spelt (which still contains gluten) or brown rice flour. If you use brown rice flour just keep in mind it’s much more dense. You will have to experiment with this recipe because I haven’t made this one with brown rice flour yet!