Who doesn’t love cookies, especially homemade ones. You can still eat healthy with these health hack recipes, so go ahead, make and batch and celebrate National Homemade Cookie Day.
These double chocolate chip cookies are just what the doctor ordered when you have a craving for chocolate! You would never guess that they are flourless and made with beans!! They are filled with protein and fiber and are a great way to add some extra nutrition to your family’s diet without sacrificing flavor!
Double Chocolate Chip Cookies
1 C canned cannellini beans, rinsed and drained
1/2 tsp vanilla extract
1/3 C unsweetened cocoa powder
2 TB agave syrup
3 large egg whites
1/3 to 1/2 C sweetener depending on how sweet you like your cookies (I use the type that is twice the sweetness of sugar
1/2 C mini dark chocolate chips, divided (I used 1/4 C mini and 1/4 C regular size)
Preheat oven to 375*. Line a cookie sheet with parchment paper and spray lightly with cooking spray.
In a small food processor, blend the beans, vanilla, cocoa, and agave syrup until smooth. Set aside.
In a separate bowl, beat the eggs with a whisk until soft peaks form. While whisking, slowly add the sweetener and whisk until stiff peaks form.
Add about 1/3 of the egg mixture to the chocolate mixture and blend until well incorporated. Then take about a third of the blended chocolate mixture and fold into the egg whites, repeating until everything is blended. Just before everything is blended, mix in 1/4 C mini chocolate chips. (I like these as the larger ones tend to settle on the bottom of the batter)
Drop spoonfuls of the batter onto the cookie sheet making about 9 cookies. Top each cookie with the remaining chocolate chips. Bake for about 20 minutes rotating the sheet half way through the baking time. The cookies are done just before they get too brown on the edges. Using a metal spatula, carefully transfer them to a wire rack to cool.
You will fall in love with these Granola cookies. They don’t take very long to make and they are a healthy alternative to the store-bought ones. I love to bake a batch and freeze them so I can take one or two out when I need a snack, throw them in a baggie and take them with me when I am on the run.
2 C rolled oats
3/4 C toasted wheat germ
3/4 C chopped nuts (I like walnuts)
3/4 C dried cranberries (I use the lower sugar ones)
2 TB packed light brown sugar (I use Splenda Brown
so, use 1/2 the amount)
1 tsp ground cinnamon
1/2 tsp salt
1/2 C honey
1/2 C vegetable oil
2 large egg whites
Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
Toast the oats in a dry nonstick frying pan, stirring occasionally until fragrant and golden. Be careful not to leave unattended! It will burn. Let cool to room temperature.
Combine all of the ingredients in a large bowl and Stir until well incorporated.
Using a cookie scoop, pack the mixture into the scoop and press onto the cookie sheet to make little mounds. Bake about 20 minutes rotating the pan halfway through baking. Check the edges so they don’t start to burn. Baking time may vary depending on your oven. Cool the cookie sheet on a wire rack.
The opinions shared in this article are those of the contributor and not Total Gym Direct.