Healthy. Cookies? Yep + The Recipe!
(3-minute read)
By Estelle Olivares
Trained Dancer, Certified Fitness Nutrition Expert, Lifelong Vitamin/Herb Nerd, Wellness Coach.
Cookie texture can vary depending on the nut butter, types of nut flours, et al. you use - here’s a chunky version of The Healthy Cookie, HFD style….
Can cookies really be healthy?
Absolutely!
Good for you…?
Only if you don’t eat the whole batch.
What a great reason to SHARE! But wait.
Do they REALLY taste so good, you actually want to eat them?
Heck yeah!
What do I mean by ‘healthy’, anyway?
I mean clean, high-quality ingredients, protein-packed, low glycemic index.
That is the cookie I want to eat, and I know I’m not alone.
Click here to skip to the free recipe
If you’ve been aware of the health food/natural products world as long as I have, you know ‘healthy cookies’ are historically either made with “natural” ingredients but still loaded with sugar and flour (processed foods), OR they are still made with processed ingredients, but made with some weird alternative ingredients.
They may look appealing but the taste isn’t something you can really write home about because there’s soy flour or weird sugar alcohols, OR they are so “clean” they don’t taste like something you want to eat, let alone finish and you gave up by now and wondered why you didn’t just eat some nuts for a healthy snack instead.
Nowadays there seems to be a return to really clean foods with minimally processed ingredients and also better-quality ingredients, which really does make a difference.
BUT what I’ve learned is that if you want a healthy cookie, you have to make it yourself and I have crafted a super easy recipe!
It is an easy list to remember and I can put together a batch of delicious healthy cookies that is ready in 30 minutes, including prep and clean up.
WHAT?!
Truly.
I developed this healthy cookie recipe from a simple nut-butter cookie recipe inspired by the folks at Bliss Nut Butter.
Psssssst: They ship! For those of you who don’t have easy access to good quality nut butters….and NO, I do not work for them in any way, but it is their recipe that inspired mine and I do like to purchase their product at my local farmers markets when I’m able and I like to take advantage of their sales sometimes, too.
I ended up altering theirs because I don’t always use their nut butters and I wanted a more dense, a.k.a. easy to handle cookie.
And…I immediately cut the sugar down by 50%. I use real maple syrup from Vermont because we have family in VT and are lucky enough to have some direct access to this glorious all-natural nectar.
I love baking with maple or honey instead of sugar. I cut the sugar down by at least 30% in all my recipes - a trick I learned a long time ago to reduce the amount of sugar in baking.
So, if you’re looking at one of my recipes, the sugar has already been reduced for you. If you are not new to baking and cooking, then you know these are just guidelines anyway, right?
Most importantly, have fun and find your happy with this! FREE RECIPE HERE!
I have found this to be a perfect sharing-amount of cookies. It makes plenty for you to take a baker’s dozen to a small gathering or dinner party and keep some for yourself and household. When we share with more people, they go quicker but it is a delight to share these and gives me an excuse to make more soon.
Enjoy!
In Health, Love, & Joy,
Estelle*
Play with ingredients, and as often happens when baking, you’ll rarely get two batches quite alike. Pictured here are a less chunky version than the first photo; yet no less delicious!
