I’ve just updated my favorite healthy delicious cookie recipe. Enjoy!
These cookies are gluten free, organic, and low glycemic. You get omega 3s from walnuts and flax seed meal, and whole grains and dietary fiber from brown rice and coconut flour.
You can read more about the health benefits of coconut here. Why compromise on yumminess when you’re being health conscious?
I have a slight wheat allergy, so I wanted to bake something yummy that was also a healthy treat and I could eat lots of without feeling guilty. I’m not the kind of girl who has a polite bite of a cookie, I like to indulge, and these are a delicious healthy indulgence, without any guilt.
To satisfy my sweet tooth without flooding my body with processed sugar, I use unrefined coconut sugar, which is granulated coconut nectar and is a sustainable alternative to processed sugar. It’s like a light caramel malty brown sugar, but has a much higher mineral content, vitamins, and amino acids, and is a low glycemic food, ie the sugar is released slower into your blood. I love the way it tastes and use it to sweeten my oatmeal.
These are my fave cookies, followed closely by my delish oatmeal apricot ones. It’s just that yummy combo of sea salt, chocolate, and whole grains that is so satisfying and warming. They get crunchy on the outside, and a bit chewy inside.
Did I mention these are fun and easy to make? Believe me, I am no Martha Stewart, and I don’t like spending too much time in the kitchen.
organic gluten free low glycemic coconut walnut chocolate chip cookies
3/4 cup organic brown rice flour
4 tbsp (1/4 cup) organic coconut flour
3 tbsp organic flaxseed meal
1 organic egg
2 tbsp water
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup of softened organic salted butter
1/2 cup of organic coconut sugar
2 tsp organic vanilla extract
1/2 cup chopped organic walnut
1/2 cup unsweetened organic shredded coconut
1/2 cup organic/fairtrade semi bitter chocolate chips
preheat oven. mix flours, sugar, baking powder, salt in bowl. add vanilla, and egg. soften butter on the stove, and mix it in. add coconut, walnut and chocolate chips.
make balls out of the dough, and lay them on unbleached parchment paper on a baking tray. flatten balls with palm.
bake 18 mins on 350, cool on sheet for 10, serve. want them crunchier, leave in a couple minutes longer- chewier, a couple minutes less.
makes about 20 big cookies, or 30 small ones.
* for vegans: use egg substitute, plus 2 extra tbsp of water. sub margarine for butter. I tried making these with coconut oil instead of butter, but that does not work well