With the holidays quickly approaching, you’re probably itching to bake, but “healthy” and “cookies” aren’t usually part of the same sentence. Surprise: making your own healthy cookies is actually easy. All you’ve got to do is replace high calorie ingredients — butter, whole milk, and sugar — with healthy alternatives such as bananas, almond milk and applesauce. Add walnuts, pecans or other organic nuts for extra crunch, and dried fruit (try apricots, raisins and cranberries) for flavor and texture. Coconut flakes and coconut oil are other nutritious additions.
Give these healthy cookie recipes a shot. They’re kid-friendly and fun to make!
Healthier No-Bake Cookies
- ½ medium mashed banana
- 1 cup applesauce
- ¼ cup cocoa powder
- ½ cup almond milk
- ½ cup peanut butter
- 1 teaspoon organic vanilla extract
- pinch of salt
Place the mashed banana, applesauce, cocoa powder, almond milk, peanut butter and salt in a medium saucepan. Stir the mixture over medium heat. Boil for one minute. Remove from heat and allow to cool for about two minutes. In a large mixing bowl, add vanilla and oats, mixing until all ingredients are combined. Use a teaspoon to drop rounded spoonfuls of the mixture onto waxed paper and let cool at room temperature. Voila!
Madge’s Marvelous Meringues
At only eight calories each, these meringues have no cholesterol or fat and only two grams of carbs. This recipe makes about 75 cookies.
- 3 room-temperature large eggs
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ teaspoon organic vanilla extract
Preheat oven to 200 degrees. Separate egg whites from yolks in a bowl. Discard the yolk. Beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Slowly add vanilla and sugar, beating until the whites form a stiff peak. Fill one-half-inch tipped pastry bag or a one-quart plastic bag with the mixture. If using a plastic bag, snip off the corner. Pipe the meringue onto parchment paper lined baking sheet. Cookies should be about one inch in diameter and spaced about ½ inch apart. Bake the cookies for about 1½ hours or until crisp. Let cool at room temperature and enjoy!
Keep the meringues in an air-tight container for up to five days or frozen for up to one month.
Healthy Raisin Chocolate Chip Cookies
Coconut oil replaces butter to make these classic cookies guilt-free and delectable. You won’t miss the butter! Also, raisins can be replaced with dried cranberries or chocolate chips.
This yields about twenty cookies.
- ½ cup liquid coconut oil
- 2 room-temperature eggs
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups brown sugar
- 1 ¾ cups all-purpose flour
- ¾ tablespoon organic vanilla
- 1 cup raisins
- 1 cup organic chocolate chips
- Flake coconut for topping, if desired
Preheat oven to 400 degrees. In a large mixing bowl beat together coconut oil, eggs and brown sugar. Add and mix baking powder, baking soda, vanilla, flour, and salt. Stir in raisins and chocolate chips, mixing well. (Cookie dough may be refrigerated up to ten hours prior to baking.)
Roll cookie dough into about two-inch balls. Place cookie balls onto parchment paper laid on a cookie sheet. Sprinkle with coconut if desired. Bake 8 to 12 minutes, or until cookies are brown around the edges. Allow them to cool before, well… yum.