These cookies have a little bit of everything and are by far my favorite "healthy" cookie recipe that I've come up with thus far. My Chef husband insists that a cookie needs to have real sugar in it and I'm always making desserts with more nutritious sweeteners like coconut sugar and maple syrup. However, this recipe is one we can both agree on being sweet enough without the cane sugar! The only refined sugar is in the chocolate chips and it is sweet enough to satisfy even the most refined sweet tooth. Feel free to mix up what nuts and dried fruit you add to this!
1-1/2 c. Almond Flour
1/4 c. Chocolate Chips (dairy-free variety if needed)
1/2 c. Shredded Coconut, Unsweetened
1/4 c. Raisins
1/4 c. Raw Pumpkin Seeds
3/4 tsp. Baking Powder
1 lg. Pasture-Raised Egg
1/4 c. Maple Syrup
1/4 c. Coconut Oil, melted
1/2 tsp. Vanilla Extract
1. In a medium sized bowl, stir together dry ingredients.
2. In a separate bowl, whisk together wet ingredients.
3. Combine wet and dry ingredients until mixed well.
4. Place in the refrigerator and let cool for 30 minutes or longer.
5. Preheat oven to 375 degrees Fahrenheit.
6. Form cookies into 1 inch balls and then flatten onto a greased cookie sheet.
7. Bake 8-10 minutes until lightly browned and cooked through.
8. Cool for 20 minutes before serving.
These cookies were inspired by a recipe I tried from the Minimalist Baker.
Recipe and photo by:
Keri Marino is an internationally Registered Yoga Teacher, Yoga Therapist and Propmaker. She owns and operates Yoga Unique offering Yoga Therapy, Classes, Workshops and Yoga products. It is her mission to empower others to have improved quality of life through the practice of Yoga!
I'm a Yoga Therapist, Teacher & Mama Bear who is all in on mindful authentic living. This blog is a collection of my passion for all things yoga, nutrition, health and cooking. Subscribe to the blog for monthly goodies delivered right to your email!