Tag Archives: cookies

Super Healthy Almond and Chia Cookies

almond and chia cookies

After I posted this recipe for Almond Butter Cookies I had a lot of inquiries about whether they could be made even healthier. In other words, with less flour and less sugar. I found, if I replaced the maple syrup with dates and the gluten free flour with almond meal, it resulted in a completely sugar and flour free cookie with an almost toffee like flavour. Plus, I added chia seeds, so now they’re not just packed with protein, but full of fibre too. Honestly, they’re that delicious that it makes you wonder why you’d bother with treats that aren’t good for you when the ones that are taste so damn good xx

Almond and Chia Cookies
Recipe Mummyknows

1 cup almond meal (ground almonds)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup almond and chia butter (available at health food stores)
1 cup dates chopped, seeds removed
1 1/2 teaspoons pure vanilla essence
sea salt

Preheat oven to 180 degrees and line two baking trays with baking paper.

In a blander combine all the ingredients. Blend on full power until thoroughly combined. You may need to stop and start manually scraping the sides and shifting the mixture about.

Have a small bowl of water handy so you can wet your finger tips as you go – it makes the mixture a lot easier to handle. Wet your finger tips and form the dough like mixture into small balls, in your palms, flatten into a disc like shape and lay out onto the baking paper, leaving an inch or two between each. Sprinkle the cookies with sea salt and bake for approx 12 minutes. Keep a close eye on them to avoid burning. You want them to be crisp on the outside and soft on the inside. Once cooked, allow to cool before devouring xx

The Most Amazing and Healthy Almond Butter Cookies

almond butter cookies 2
With my little ones second birthday fast approaching and the return of her fixation with cookies, I made it my mission to search for the most nutritious and delicious cookie recipe around. Why, you may be asking have I taken up such a challenge? Quite simply because who wants to say no to a two year old on their birthday? So, with no further adue, here is the most amazing, healthy cookie recipe I’ve ever tried. And I’m not talking delicious considering how healthy the recipe is. I’m talking the texture and taste of a Mrs Fields type cookie. Pregnancy cravings and two year olds aside, when these cookies started baking, let’s just say the husband came a running. So go on, give them a try, I promise they won’t disappoint xx

almond butter cookies

Almond Butter Cookies
Adapted from it’s All Good by Gwyneth Paltrow
(Makes about 24 cookies)

1 1/2 cups gluten free flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Preheat oven to 180 degrees and line two baking trays with baking paper.

In a medium size bowl whisk together flour, fine sea salt and baking powder.
In a small saucepan over low heat warm the almond butter, maple syrup and vanilla for approx 1 minute and whisk together. Transfer the wet ingredients to the mixing bowl and  mix together to combine thoroughly.

Using two spoons form the cookies into balls (around a generous tablespoon in size each) and space them two inches apart on the prepared baking sheets. Wet your finger tips, press down on the cookies and smooth the edges so each is the shape of a small disc. Sprinkle each with a little sea salt.

Bake until the air is fragrant and the cookies are firm, watch to ensure they do not burn, approx 12 – 15 minutes.

Note: I found it helpful to have a bowl of water handy so you can wet the two spoons each time you form the cookies, it helps to handle the gooey mixture.

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Booba’s Biscuits – White Chocolate and Cranberry Cookies

As our little one’s first birthday fast approaches, our nights are filling up with talk of decorations and late night baking. It’s amazing how the smell of baking can take you back to a place far clearer then that of memories alone. My late grandma was famous for her home baked cut out cookies, and it’s times like these I feel her presence almost as much as I feel her absence. So, I figured, what could be more fitting than to bake them for our little one’s first birthday party? Of course, in accordance with the birthday theme, cut in the shape of bunny rabbits.

I know how happy it would have made my grandma to see her biscuits devoured by our little one and her little friends. I also know it would have come as no surprise that I adjusted her recipe to a healthier version. I substituted white flour with wholemeal, butter with coconut oil and white sugar with brown sugar, reducing the quantity. Admittedly the white chocolate was my own (not so healthy) addition, and they’re even easier to make if you leave out the cranberries and instead sprinkle coconut sugar on top.

As I heeded my mother’s advice and packed the cookies away somewhere cool, layered in air tight containers, I mindlessly hid them away. Moments later, it occurred to me I had placed them in the exact spot my grandma kept hers, under the sink, two cupboards to the left. I guess she was with me all along xx

A healthier Version of White chocolate and Cranberry Cookies
Recipe by Mummy Knows
4 tablespoons coconut oil melted
1/4 cup brown sugar
1 egg
zest of 1 lemon
1 teaspoon vanilla essence
2 cups wholemeal flour
2 teaspoons baking powder
1/4 cup coconut
2/3 cup cranberries


Preheat the oven to 200c. In a large mixing bowl combine the flour, baking powder and coconut, mix together. In a small saucepan melt the coconut oil. Then, in a small mixing bowl combine the melted coconut oil, vanilla essence, lemon zest and sugar, whisk together well. Add the egg and beat together until a sugary paste forms. Add the flour then the cranberries and continue to mix together.

In the same small saucepan, melt the white chocolate. Add the melted white chocolate (ensure it’s cool enough to touch), transfer to a floured surface and knead the mixture together until it forms a ball. (You may need to add a dash of water to hold the consistency or flour if it’s too sticky). When the dough no longer sticks to your hands it’s ready to role.

On a floured surface split the dough in two and roll out one section at a time. Then using your preferred cookie cutter stamp out each cookie. Transfer the cookies to baking paper lined trays, ensuring there is space between each cookie. Bake for approx 20 minutes or until cookies turn golden around the edges.