5 Healthy Cookie Recipes


1. Apple Pie Oatmeal Cookies

Ingredients:

  • 100 g instant oats

  • 90 grams gluten-free flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ⅛ tsp salt

  • 28 g melted unsalted butter

  • 1 egg (large)

  • 1 tsp vanilla extract

  • 120 ml agave syrup

  • 125 g finely diced red apple

 

Method:

  1. In a medium bowl, whisk together the instant oats, gluten-free flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the unsalted butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stir until incorporated. Fold in the apple. Chill for 30 minutes.

  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.

  3. Drop the cookie dough into rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

 

 

2. Pumpkin Cookies

Ingredients:

  • 2 tbsp canned pumpkin puree

  • 1 large egg yolk

  • 118 g roasted and salted almond butter

  • 72 g pure maple syrup

  • 1/2 tsp pure vanilla extract

  • 1/2 tsp baking soda

  • 1/4 tsp fine sea salt

  • 1 1/2 tsp pumpkin pie spice

  • 1/4 tsp ground cinnamon

  • 58 g quick oats (blended)

  • 92 g dark chocolate chips (coarsely chopped)

 

Method:

  1. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper and set aside.

  2. In a large bowl, add the pumpkin, egg yolk, almond butter, maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon.

  3. Grind up oats in a blender. Add to the cookie dough. Mix dough with a wooden spoon until the dough is smooth and well combined. Stir the chocolate chips into the batter. Cover dough and refrigerate for 10 minutes.

  4. Use a 1 tbsp measuring spoon to measure out balls of the cookie dough. Use another spoon to coax the dough from the 1 tbsp measuring spoon on to the prepared trays. Smooth and flatten the tops of the cookie dough balls. Space them about 2 inches apart. Bake, 1 tray at a time, for 7 minutes.

  5. Remove the trays from the oven and let the cookies stand on the cookie sheet for 10 minutes without touching. Use a metal spatula to transfer the cookies to a cooling rack.

 

 

3. Raspberry Oatmeal Cookies

Ingredients:

  • 100 g instant oats

  • 90 g gluten-free flour

  • 1 ½ tsp baking powder

  • ½ tsp ground cinnamon

  • ⅛ tsp salt

  • 28 g melted unsalted butter

  • 1 large egg

  • 1 tsp vanilla extract

  • 120 ml honey

  • 53 g diced fresh raspberries

 

Method:

  1. In a medium bowl, whisk together the instant oats, gluten-free flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the unsalted butter, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stir until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes.

  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.

  3. Drop the cookie dough into the baking sheet. Bake at 325°F for 15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

 

 

4. Banana Oat Cookies

Ingredients:

  • 2 ripe bananas

  • 1 cup gluten-free rolled oats

  • 1 tbsp maple syrup (optional)

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon

  •  Chocolate chips, raisins, nuts, seeds (optional)

 

Method:

  1. Preheat oven to 350°F. Prepare a baking sheet with parchment paper.

  2. In a medium bowl, mash the bananas with the maple syrup and vanilla using a fork and stir together until smooth.

  3. Add the cinnamon and gluten-free rolled oats to the bowl and mix together. Add additional ingredients as desired.

  4. Using a tbsp measuring spoon, scoop 1 to 1/2 tbsp of the batter out of the bowl and place it on the baking sheet. Use your hand to form it.

  5. Bake for 14 minutes then remove from the oven. Cool on the baking sheet for 10 minutes.

 

 

5. Lemon Cookies

Ingredients:

  • 1 1/2 cup cake flour

  • 3/4 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 6 tbsp light butter

  • 1 tbsp lemon juice

  • 3 tbsp lemon rind

  • 1 medium egg, lightly beaten

 

Method:

  1. In a food processor, mix all ingredients to create a dough.

  2. Chill in fridge for an hour.

  3. Drop by tablespoon onto a sprayed cookie sheet.

  4. Bake at 350°F for 12 minutes.

  5. Sprinkle with powdered sugar and more lemon zest (optional)

 

 



Liquid error: Could not find asset snippets/eu-cookie-banner-app.liquid