Updated: Dec 27, 2020
I had given up junk food years ago. I kicked refined sugar completely at first, one of the hardest things I've ever done. Over quarantine, there were weeks when I ate completely out of a convenience store. I got weak one day—will-wise and physically due to a bout with vertigo—and my body wanted calories so badly that I bought a 2-for-1 deal on Triki Trakes—Mexico's tastier version of Chips Ahoy—and I was immediately addicted to galletas. To help remedy this 6 month old monster, I began my exploration to create a cookie so healthy that I could eat it for breakfast and not feel the least bit trashy.
I ended up with two recipes: one that fits the healthy cookie challenge I set for myself and the other that, well...it's the second recipe. It's a healthier gingersnap with the full pumpkin spice squad. A month didn't feel like enough time to fully explore the pumpkin spice, so We're now in the third.
So, since I don't have the burdensome luxury of having to fill up space between advertisers, here are the recipes!
Tim's Breakfast Cookies
Because they're that not bad for you.
1 1/4 cup garbanzo flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 tablespoons oat @milk
2 tablespoons muscovado sugar*
5 cubanos (little bananas) or 1 large Cavendash (common)
1 cup stone milled or rolled oats (the quality stuff, not the quaker)
OPTIONAL (but definitely do it) 1/2 cup peanut paste without added salt or sugar.
Preheat the oven to 350°F.
Combine the flour, salt, and baking soda in a small bowl.
Combine the vanilla, oat milk, sugar, and bananas (and peanut paste) in a large bowl and mix until smooth.
Slowly fold the dry ingredients into the wet until it forms an Inc. JK, until it's all incorporated.
Add the oats and stir evenly.
Drop a tablespoon of the batter 2"apart on a silicon mat covered baking sheet or a prepared sheet.
Bake until the edges are crispy and browning, about 17 minutes.
*Or any sweetener you like. It's just two tablespoons, so it's not going to break your paleo. Agave syrup, piloncillo, and stevia are great unrefined substitutes with more complex flavor (akin to molasses) and with a higher mineral content. Although let's be honest, sugar is sugar in the end. We're all addicted.
1/4 Cup Coconut Oil melted
1 Cup Coconut sugar* lightly packed + extra for rolling
2 Egg whites
1 3/4 Cups Garbanzo flour
1 Cup stone ground or rolled oats
1/2 Cup Chia seeds
1 3/4 teaspoon Baking soda
1/2 teaspoon Salt
2 tsp Ginger powder
2 tsp Cinnamon
1 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 Tbsp + 2 tsp Molasses*
*If you don't have molasses, sub moscovado or piloncillo for just the molasses amount or for the sugar as well.
Preheat the oven to Combine the melted oil, sugar, and egg whites in a large bowl.
Combine the remaining ingredients evenly. The mixture will be a dry dough, so don't freak. That's one contribution to the snappiness.
Chill covered in the refrigerator for and hour.
After and hour, remove the dough and preheat the oven to 350°F.
Line a baking sheet with parchment paper. Be careful not to use was paper instead. HUGE mistake.
Roll tablespoon size balls of dough into spheres and coat in the extra sugar.
Space 1" away on the tray.
Press each ball of dough down slightly with the palm of your hand.
rBake until te pan immediately.
These beauties will be softies at first and then snap into shape as they cool
. Do you have any healthy cookie recipes? Share them with us below!