cookie recipe

Peanut Butter & Coconut Cookies – A Taste Sensation


PB Coconut CookiesHere it is! The recipe I’ve been teasing you all with a picture of this week. These cookies are moist but slightly crumbly, sweet but slightly savoury and a whole lot of delicious! I’ve taste tested them on 3 people and as they’ve chewed into the cookie each person has had a similar reaction… “ooh, interesting… nice… ooh coconut… oh wait a minute… peanut… mmm… different… I like them!”. So I’m reporting that as a successful taste test and so now I present to you… Peanut Butter & Coconut Cookies.

I won’t beat around the bush with this one, I’ll just dive straight in with the recipe and pictures. Hopefully you will be drooling over the photos so much that you will definitely want to make these. And then you will taste what all the fuss is about for yourself.

Ingredients: (makes about 6 medium sized cookies – double recipe if you have a larger family!)

Sweet Drops Stevia Vanilla Drops

  • 1/2 banana, mashed up with a fork
  • 1 tbsp. organic runny honey
  • 2 tbsp. coconut oil, melted
  • 1/4 cup peanut butter, I used crunchy so that the final cookies would have little peanut bits in them
  • 12 Vanilla Stevia Drops (see pic right) OR 1 tbsp. stevia powder plus 1 tsp. vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 tsp. bicarbonate of soda (baking soda)
  • 12 dark chocolate drops to decorate (optional) (more…)

Prune Shortcake Cookies


Don’t let the title put you off these gorgeous-tasting cookies!!! Prunes are optional and the shortcake hints only at the flavour, not the assumed ingredient list!

So I still have your attention? Good!

Prune Shortcake CookiesI wanted to share these cookies with you because I simply can’t believe how good they taste, bearing in mind they have none of your traditional cookie ingredients in them. They’re gluten, dairy and wheat-free. But before I get to the recipe, just a few snippets of information about a couple of the ingredients.

Firstly, I have used coconut oil in this recipe. For those of you thinking, “Wait a minute, you said this was a healthy recipe yet you’re pouring oil into the mix?”, let me tell you a bit about coconut oil. For a start, yes it is technically a saturated fat, due to the type of chemical structure it is composed of. You can usually tell which fats are the saturated ones as they will generally be solid at room temperature (unless you’re lucky enough to live in a very warm climate).  Coconut oil indeed sits on the shelf as a solid and only melts at a temperature above 24 degrees Celcius. However, coconut oil is different from most other saturated fats, as it is made up of Medium Chain Triglycerides (MCT’s), which is just a fancy way of saying its structure is a little different from other saturated fats, and this type of structure is one that is readily assimilated (gobbled up!) by the body, meaning you use the energy from coconut oil straight away and don’t store it in your fat cells as you might with other saturated fats. Perfect! When buying coconut oil you should make sure it is COLD pressed, VIRGIN coconut oil. This is the best quality oil you can get. Coconut oil is also one of the few oils that can be used at high temperatures, as its structure does not break down under heat and saves us from those nasty free radicals, which only cause premature ageing. So all round, coconut oil is a great oil to use for cooking with. It also has other fantastic health benefits such as helping protect from mental degeneration, aswell as beauty benefits when used as a moisturiser or as a hair conditioner. Look it up!

Ground almonds (or almond flour as some of you know it) is quite literally almonds that have been ground very finely. Usually it’s the blanched almonds that are used to make the flour, so you don’t get the brown ‘skin’ of the almond in the meal. I have used measurements in cups of ground almonds here, but make sure you pat down the flour into the cup, or you could end up with some air and less almonds than you thought.

So, with that said, onto the recipe. I hope you will make these cookies, they literally take less than 15 minutes including baking time, so what’s to lose?

Prune Shortcake Cookies

Makes 12 small cookies. Each cookie contains 91 calories, 7g carbohydrates, 5g protein, 7g fat (1g of which is saturated fat), 3g sugar.

Ingredients: (more…)

Quick Midweek Recipe – Soft Ginger Cookies


Today I was offered a lovely home-made ginger cookie by a friend at work, and I did taste one corner of it, and how lovely it was!!! So I thought I’d like to try to make my own much cleaner version of these cookies. I looked up a few recipes on the internet for both traditional full-fat ginger cookies and also some healthy-eating versions, and I chose a mish-mash of some of the ingredients I found, which as it turned out worked a treat, to give these gorgeous specimens:

They’re beautifully soft and cake-like inside, with a lovely kick of ginger. Here’s the recipe:

Ingredients:

  • 1 whole egg
  • 1 tbsp. coconut oil, melted
  • ½ cup water + 1 extra tbsp. water
  • ½ cup pitted dates
  • 1 cup quick cook oats
  • 4 tsp. ground ginger
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • 2 tsp. baking powder

Directions:

  • Preheat oven to 180C / 350F / Gas 4
  • Using a blender, mix the first 3 ingredients then add the dates and blend until the dates are finely chopped.
  • Add the rest of the ingredients and blend again, the mixture will be fairly thick and quite coarse due to the oats and dates.
  • Grease an oven tray with a little coconut oil to prevent sticking then put dollops of one to two tablespoons of mixture all over the tray, leaving gaps between them for expansion while cooking.
  • Bake for 8-10 minutes, then serve hot or cold.

Stats:

You should get about 9 cookies out of the recipe. Each cookie contains 74 calories, 13g carbohydrates, 2g protein, 2g fat (1g of which is saturated), 2g fibre.

Enjoy as a snack, keep them in a container in the fridge for up to 3 days.

Yum yum! Hope you enjoy these as much as I did when I tasted them!

Janice.