“So Tess … How is a cookie healthy?”
Let me just tell you.
Cookie cravings are going to hit. It’s inevitable. The same way a steaming bowl of soup is comforting on a cold winter night, a fresh-out-of-the-oven cookie is during the holiday season. You can try to ignore that craving, but I wouldn’t recommend it. You’ll only be leaving it to fester and grow into a craving for, let’s say, every Christmas cookie you can possibly think of.
Not that I am speaking from experience or anything …
When that craving hits, you need a cookie that is quick to make, satisfying and that avoids all of the ingredients you would rather not eat all of the time. That’s where peanut butter cookies without any actual peanut butter in them come in.
By making this cookie recipe, you’ll avoid flour (grain-free or not), granulated sugar of any kind, extra oil/dairy, coconut and nuts. That plus all of the things I always avoid in my recipes: gluten, grains, soy and legumes. You really only need 7 ingredients (8 if you add the chocolate) and 20 minutes to make this cookie recipe, which means you’ll also be saving time and money.
“So Tess … This healthy cookie probably doesn’t taste very good, does it?”
Wrong. He was so wrong.
These cookies have that cookie texture you’re looking for, crisp on the outside, and soft and chewy in the center. And they’re made with sunflower seed butte and maple syrup, two things that, together, make the cookie sweet and satisfying. The first time I made them I had to devour 3 right out of the oven.
After they’ve cooled a bit, you can dip each cookie in melted dark chocolate. Honestly you can either dip them or leave them plain, because both versions taste delicious.
So there you have it. Make some healthy “peanut butter” cookies, they’ll make you happy.
- 1 Egg
- 1 Cup sunflower seed butter(sub any nut butter of choice, but you'll want one without added sweeteners or oils)
- ½ Cup pure maple syrup
- ½ Teaspoon pure vanilla extract
- ½ Teaspoon cream of tartar
- ¼ Teaspoon baking soda
- ¼ Teaspoon sea salt (exclude if the nut butters is salted)
- ½ Cup dark chocolate chips(Optional- use any dark chocolate you prefer)
- Preheat oven to 350 degrees.
- In a medium mixing bowl, whisk the egg. Pour in the sunbutter, syrup and vanilla. Stir until smooth. Next mix in the dry ingredients: cream of tartar, baking soda and sea salt.
- Line a baking sheet with parchment paper. Use a cookie dough scoop to place 12-15 cookies on the baking sheet. Flatten each cookie by making a crisscrossed pattern with the back of a fork. The cookies won't spread, so however thin you flatten them is how they will be once cooked.
- Bake for 12-15 minutes, or until the bottoms are a golden brown. The cookie will the crisp on the outside and soft in the center.
- Transfer to a wire rack and let cool. In the mean time, melt the dark chocolate in saucepan over low heat or in the microwave, stirring every 30 seconds.
- If the chocolate is too thick, you can stir in ½-1 teaspoon of coconut oil.
- Dip the end of each cookie in the melted chocolate and enjoy!