Want something baked but the lesser of evils, meaning something that’s high quality, with no dairy, refined flour, oils or sugars, and that feeling of not blowing your gains?
Found a recipe online and made these simple modifications and additions to upgrade it from a healthier ingredient perspective.
This treat is just that. In fact it has 2 scoops of nutritious, gut friendly plant-based protein (rice and pea), which is an awesome protein to cook with and we made it with our own flour from rolled oats. We also used coconut oil and applesauce as our fats. We even used nut milk (macadamia), cacao, and a combination of honey, maple and date syrup.
70-85g – oat flour
13.5oz – maple/date syrup or honey
1c – chopped walnuts
1/4c – apple sauce
1/4c – oil/butter
3/4 tsp – sea salt
1/2 tsp – vanilla extract
half cup – nut milk
2 scoops – vegan protein powder (rice & pea)
1/2c – dark chocolate chips or crumbled dark chocolate bar
1 tsp – baking powder
1-2 tsp – cacao powder
Preheat oven to 350 degrees. Combine all dry ingredients. Mix all wet ingredients. Gradually pour dry ingredients into the wet ingredient mixture and stir together until well mixed. Add walnuts and crumbled dark chocolate bar.
Serve warm with cream cheese/greek yogurt frosting and or ice cream of choice. Store in refrigerator for up to a week then freeze.
Ok ok, i know I’m falling off the healthy wagon posting cookie recipes lately, but hey these are health(ier), recipes. After all, these recipes are made at home with no preservatives and healthier ingredient options to choose from based on your dietary preferences. Prime example – these can be made vegan by using coconut oil, coconut milk and dairy-free chocolate chips. Hey, remember although healthier, no one ever said that eating vegan was lo-cal. Portion control is key!! One of these at a time would be a treat without feeling too guilty. Try it! Self control combined with healthier ingredients are always a win/win. Can’t wait to make these for my partner and parents.
Ingredients 100g granulated sugar 100g brown sugar 270g flour 1 tsp baking soda 1/2 tsp salt 112g coconut oil or butter 3 tbsp full fat coconut or regular milk 3 tbsp aquafaba (chickpea water) or egg 2 tsp vanilla extract 120g large non-dairy chocolate chunks
Preparation – Mix granulated sugar, brown sugar, melted coconut oil, aquafaba (egg), coconut milk and vanilla extract until combined
– sift in flour and baking soda
– add salt
– fold in the dry ingredients with spatula until it forms a dough-like texture
– fold in the chocolate chips (and nuts) until evenly dispersed throughout the batter
– cover with lid and chill for 30 minutes
– preheat your oven to 355
– line 2 baking trays with parchment
– portion cookie dough into equal sized medium balls
– scoop narrow balls with 2 inches bet.
– bake 12-15 minutes (cookies should feel soft when taking out of the oven. They’ll harden as they cool)