These are just what every Monday needs.
I mean… it’s funny. I fully intended on writing a post about a salad this week, but just something about the weather made me think warm carb-y goodness. Granted it’s currently very, very cold, and very, very rainy outside, so talking about a salad, just didn’t seem right. Rainy days need cookies, and hey, at least these cookies are healthy…ish!
Now we’re talking!
For the Cutting Veg, y’all know I love making colorful, delicious, and healthy recipes for y’all. Because I simply cannot keep with only one vegetable. However the one thing I have struggled with is healthier desserts. I always find healthier desserts a little harder than say, just throwing a whole bunch of extra vibrant food in a bowl and calling it a day. Unlike savory foods, desserts usually need a little sugar, and if there’s one thing all health experts agree on, it’s that sugar is pretty bad for us.
UGH. But what about our chocolate sweets, you know?
I’m not one to give up on a good challenge, so I had to start getting a little creative when it came to healthier sweets.
Enter these cookies. They are flourless, butterless, and contain no processed sugar. And they are damn fine, if I do say so myself.
I cannot begin to tell you how stupid easy these babies are. From start to finish, they take only 10 minutes, and yet theyre so darn good. I can’t even handle it.
The trick to these cookies: do not over bake these guys…always under bake. Guys, there is no butter, no sugar, and no flour, if you over bake you are going to get a dry, burnt tasting cookie, and that’s not good. So set a timer when you put these in the oven and watch closely. Got it? Good.
I love the way the maple plays with the peanut butter in these little bites. The recipe is easily customizable to what you have on hand. Which, as you well know, is my favorite type of recipe. I tested the recipe using this brand of peanut butter so I highly recommend you go with this. However, any nut butter will do. You can easily make these vegan with a flax egg, add in fruit, nuts, or (my fav) chocolate. Roll em in cinnamon sugar. Do whatever! I promise you will not be able to eat just one.
Yields 20 cookies
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup natural peanut butter (only ingredients are peanuts + salt)
- 1/3 cup maple syrup (or 1/4 if you want less sugar)
- 3 tablespoons coconut flour
- 1 egg (or can use a chia/flax egg)
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- Optional mix ins: 1/4 cup chocolate chips, 1/4 cup chopped nuts, 1/4 cup frozen berries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine all the ingredients until well mixed. Using a medium cookie scoop (or tablespoon). Drop cookies onto a baking sheet, making sure they're evenly spread out, then press to flatten. Bake for 8-10 minutes or until slightly golden on top. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely. EAT