The art of a healthy, happy life

Healthy, wholesome cookies…yum

This recipe is for gluten-free, egg-free, dairy-free, no-sugar-added cookies. Sounds scary, I know, but the truth is these cookies are moist, delicious and healthy enough to eat without feeling guilty. In fact, sometimes I eat these cookies for breakfast if I’m in a rush and I always make them to eat as a snack when we’re flying or going on the road.



 

Ingredients:

  • 1 cup of raw pecan nuts – or any other type of raw nut that you enjoy
  • 1 cup of gluten-free rolled oats
  • 1 cup of raisins
  • 1/2 a cup of almond flour
  • 1 1/4 teaspoons of baking powder
  • 1 1/4 teaspoons of cinnamon
  • 1/2 teaspoon of ground ginger
  • 2 large carrots
  • 1 apple
  • 1 ripe banana
  • 1/4 cup of apple juice

 

Preparation:

To begin, preheat your oven to 350 degrees fahrenheit and line a large baking sheet with parchment paper – or you can just grease it.

I like to use a food processor to make these cookies because it makes the process really quick and easy.

  1. The first step is to combine the nuts, oats and raisins until they’re well ground. Once they’re done, put them in a large bowl.
  2. Mix the almond flour, baking powder, cinnamon and ginger with the other ingredients in the bowl.
  3. Chop the carrots into small pieces in the food processor (or grate them) and add them to the bowl.
  4. Do the same with the apple (keep the skin on for added fiber).
  5. Lastly, peel the banana and puree it into a nice, smooth consistency. Add it to the rest of the ingredients in the bowl.
  6. Stir the ingredients until they’re well mixed and use the apple juice to moisten everything – but it shouldn’t make the mixture runny. (Keep in mind that you might not have to use all of it.)
  7. Once everything is mixed well, use a tablespoon to place spoonfuls of the mixture onto your baking sheet. Press down on the top of each cookie with a fork to flatten it just a bit.
  8. Now pop the baking sheet in the oven and bake the cookies for 20 to 25 minutes, until they’re lightly browned.


Tips:

  • You can substitute any type of nut you enjoy for the pecan nuts.
  • If you’re not worried about gluten, you can use regular oats and pastry flour instead of almond flour.
  • These cookies are meant to be moist, not crunchy, but if you’d like them extra firm on the outside, you can cook them for 35-40 minutes instead. Just keep a close eye on them so they don’t burn!

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