Healthy Cookie Recipes

Description

Soft and chewy cookies made with almond flour and studded with dark chocolate chips.

Ingredients

• 2 cups almond flour
• 1/2 cup dark chocolate chips
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk together melted coconut oil, maple syrup, egg, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Description

Nutritious and filling cookies with a blend of oats, raisins, and seeds for added energy.

Ingredients

• 2 cups rolled oats
• 1/2 cup raisins
• 1/2 cup almond butter
• 1/4 cup honey
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, raisins, chia seeds, flaxseeds, and cinnamon.
3. In a separate bowl, combine almond butter, honey, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Drop tablespoon-sized portions of dough onto the baking sheet and press down slightly.
6. Bake for 10-12 minutes, or until golden brown.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Description

Simple, naturally sweetened cookies made with just bananas and peanut butter, with a hint of cinnamon.

Ingredients

• 2 ripe bananas
• 1/2 cup natural peanut butter
• 1 cup rolled oats
• 1/2 tsp cinnamon
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash bananas in a bowl until smooth.
3. Mix in peanut butter until well combined.
4. Stir in oats, cinnamon, and baking powder.
5. Scoop tablespoon-sized balls of dough onto the baking sheet and flatten them slightly.
6. Bake for 10-12 minutes, or until edges are golden.
7. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Description

Moist and tender cookies featuring the natural sweetness of sweet potatoes and rich chocolate chips.

Ingredients

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 1/2 cups almond flour
• 1/2 cup dark chocolate chips
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk together mashed sweet potato, melted coconut oil, maple syrup, egg, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes, or until edges are golden brown.
7. Allow to cool on the baking sheet before transferring to a wire rack.

Description

Chewy and crisp macaroons made with simple, wholesome ingredients and a touch of natural sweetness.

Ingredients

• 2 cups shredded coconut
• 2 egg whites
• 1/4 cup honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, egg whites, honey, vanilla extract, and salt.
3. Drop tablespoon-sized mounds of the mixture onto the baking sheet.
4. Bake for 15-18 minutes, or until the tops are golden brown.
5. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Description

Spiced cookies that blend the flavors of zucchini and carrots for a moist and wholesome treat.

Ingredients

• 1 cup grated zucchini (excess moisture squeezed out)
• 1 cup grated carrots
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup coconut oil (melted)
• 1/4 cup honey
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine grated zucchini, grated carrots, melted coconut oil, honey, and egg.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Drop tablespoon-sized portions of dough onto the baking sheet.
6. Bake for 12-15 minutes, or until golden brown.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Description

Nutritious cookies combining protein-rich quinoa with almond flour for a satisfying crunch.

Ingredients

• 1 cup cooked quinoa (cooled)
• 1 cup almond flour
• 1/2 cup almond butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In another bowl, combine cooked quinoa, almond butter, honey, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Scoop tablespoon-sized balls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes, or until edges are golden.
7. Cool on the baking sheet for a few minutes, then transfer to a wire rack.

Description

Crisp cookies loaded with coconut and chia seeds, offering a satisfying crunch and a dose of healthy fats.

Ingredients

• 1 cup shredded coconut
• 2 tbsp chia seeds
• 1 cup almond flour
• 1/4 cup honey
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, shredded coconut, chia seeds, baking soda, and salt.
3. In another bowl, whisk together honey, egg, and vanilla extract.
4. Combine the wet and dry ingredients until well mixed.
5. Drop tablespoon-sized mounds of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes, or until golden brown.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Description

Rich and fudgy cookies made with black beans for added fiber and protein, perfect for a healthier brownie-like treat.

Ingredients

• 1 cup black beans (drained and rinsed)
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 cup honey
• 1 egg
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, blend black beans until smooth.
3. Add cocoa powder, almond flour, honey, egg, baking powder, vanilla extract, and salt, and blend until well combined.
4. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
5. Bake for 10-12 minutes, or until the edges are set.
6. Allow to cool on the baking sheet before transferring to a wire rack.

Description

Soft and chewy cookies with the warm flavors of pumpkin spice, boosted with protein powder for a nutritious treat.

Ingredients

• 1 cup canned pumpkin
• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 egg
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, protein powder, pumpkin pie spice, baking soda, and salt.
3. In another bowl, whisk together canned pumpkin, melted coconut oil, maple syrup, and egg.
4. Combine the wet and dry ingredients until well mixed.
5. Scoop tablespoon-sized balls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes, or until edges are golden.
7. Cool on the baking sheet for a few minutes, then transfer to a wire rack.