If you want a healthy morning pick me up that satisfies your holiday cookie craving, too, these no-bake chewy truffle cookies may be the perfect breakfast cookie to start your day!
· 1 cup dried pitted dates, 4-ounces, chopped
· 1 cup water
· 1 tablespoon fresh lemon juice
· 2 tablespoons honey or agave syrup
· 2 tablespoons reduced-fat or no-stir natural chunky peanut butter
· 2 tablespoons unsweetened cocoa powder
· 1 tablespoon unsalted butter
· 1/4 teaspoon kosher salt
· 8 full sheets whole-wheat graham crackers, finely ground, about 1 1/4 cups
· 1/2 cup old-fashioned rolled oats, not instant
· Cooking spray
· For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional
Combine dates, water and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes. Put desired optional toppings in small bowls. Roll each cookie in the desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.
Serving: 1 Cookie Calories: 67kcal Carbohydrates: 13g Protein: 1g Fat: 1.5 Saturated Fat: .5g Sodium: 59mg Fiber: 1g Sugar: 8g
Oatmeal Pumpkin Cookies
Don’t let anyone tell you that the season for pumpkin spice ends in November. Go ahead, and enjoy your favorite pumpkin-flavored cookies and foods throughout the holiday season!
· 1 cup spelt, whole wheat pastry or all-purpose flour
· ¾ cup old fashioned rolled oats
· 1 teaspoon ground cinnamon
· ½ teaspoon baking soda
· ½ teaspoon sea salt
· pinch of ground nutmeg
· ¾ cup canned pumpkin or homemade pumpkin puree
· 1 cup coconut sugar
· ¼ cup coconut oil, melted
· ½ Tablespoon ground flaxseed
· 1 teaspoon pure vanilla
· ¼ cup vegan dark chocolate chips
Preheat oven to 350°F.
Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl. Mix wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl. Combine wet and dry ingredients. Stir in chocolate chips. Mix well. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Space about 1 inch apart. Bake for 15-16 minutes.
Serving: 1 Cookie Calories: 88kcal Carbohydrates: 15g Protein: 1g Fat: 3g Saturated Fat: 2g Sodium: 68mg Potassium: 40mg Fiber: 1g Sugar: 8g
Christmas Gluten-Free Sugar Cookie Cut-Outs
If you need to follow a grain-free and gluten-free diet, you don’t have to forgo all of the best holiday treats. These sugar cookies are a healthier twist on the traditional holiday cut-out cookies. Keep some for yourself and share some with others.
· 1 large egg
· 1 teaspoon almond extract
· 1/4 cup honey
· 2 tablespoons coconut oil, melted
· optional: food coloring
· 2 cups blanched almond flour
· 1/2 cup coconut flour
· 1/2 teaspoon baking soda
· pinch salt
Paleo Vanilla Frosting
Serving Size: 1 Cookie Calories: 160 Sugar: 18 Sodium: 52 Fat: 8 Carbohydrates: 22 Fiber: 2 Protein: 3
Preheat oven to 350ºF and line two baking sheets with parchment paper.
In a medium-size bowl, whisk together dry ingredients and set aside. Whisk together egg, almond extract, and honey in a large bowl. Then, add in melted coconut oil and whisk again. Slowly add dry ingredients to wet until your dough is formed. The dough may seem crumbly at first but continue to knead it together until it forms a ball. Add food coloring. Create a ball, wrap it with plastic wrap, and place it in the refrigerator for 30 minutes.
Once the dough has cooled, remove it from the refrigerator and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use a rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. Sprinkle on more coconut flour if needed.
Use small/medium cookie cutters to create sugar cookie cutouts. Place shapes onto a parchment-lined baking sheet. Bake at 350ºF for 6-8 minutes or until cookies brown.
Serving Size: 1 cookie Fat: 8 Carbs:22 Protein: 3