DIY Healthy Cookies

Chewy cookies full of all good things

Now you’ll never have an excuse NOT to have cookies for breakfast.

These chunky little gems mix together quickly by hand in one bowl. The best part – cookies can be customized with whatever mix-ins you like. Want to add chocolate covered raisins? Throw them in. I won’t judge.

And how you cook the dough is totally up to you. Some options:

  • bake cookies in an oven
  • use a microwave for zapping
  • cook dough in a skillet on the stove top
  • bake in a car if it’s hot enough

Do it all four ways if you want. Like a good cookie, choice is a delicious thing.

DIY Healthy Cookies

25 minutes

15 small cookies

An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.

Ingredients

  • 1.5 cups almond meal, packed
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup coconut oil, melted
  • 1/4 cup mashed ripe banana
  • 3 tablespoons maple syrup
  • 1.5 teaspoons pure vanilla extract
  • Optional extras (mix and match up to 1 cup total):
  • Sliced almonds
  • Chocolate chunks
  • Chopped dates
  • Sunflower seeds
  • Pumpkin seeds
  • Quinoa flakes
  • Shredded coconut
  • Gluten free oats
  • Sea salt for sprinkling
  • Whatever else looks good

Instructions

In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.

Preheat oven to 350° if you plan on baking the cookies.

In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.

Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.

Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.

For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.

For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.

For stovetop - heat skillet on medium low, add dough ball and flatten with the back of a spatula. Cook for about 3-4 minutes then flip cookie over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookie from potentially burning. Remove from heat and let cool before enjoying. Cook more than one cookie at a time if you like.

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Cookies baked in an oven just for fun.

Comments

  1. looks good and I love you list of add ins. I could totally have those all day.

  2. This looks great! But I do not tolerate banana at all. Is there anything to use instead of the banana?

  3. Hi there. These cookies look amazing. My son has an almond allergy. Can you suggest an alternative to the almond meal? Thanks!

  4. I had no idea you could make cookies in the microwave/stovetop! Your picture shows the cookies out of the oven (which I think I would prefer texture-wise?). Can you tell me the differences between choosing any of the 3 methods (or 4 haha) you mentioned?

    • Well, cookies don’t brown in the microwave. And let’s face it – the browning reaction (and subsequent flavor boost) that takes place in an oven can’t be beat. Skillet cookies are good, BUT they get flattened. In a pinch, that’s great. As for the car method, actually quite similar to a soft cookie baked in a low oven (around 300 degrees).

  5. I’m currently in Japan, and I have no idea if I can get coconut flour here…can I leave it out or something?
    Thanks

    • Carson, it should be okay to leave it out. I used it mostly to absorb any excess liquids (I have a tendency to add too much banana out of sheer love). You may need to sub a small amount of flour, like tapioca, rice, etc. to dry things up.

Trackbacks

  1. […] for more? Browse some of my favorite gluten free recipes here, like Almond Shortbread, DIY Healthy Cookies, Coconut Sugar Stars, and Cowboy Scones. Heading outside to play […]

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