What makes these cookies healthier than Mrs. Fields?
- It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
- It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. It’s also possible to sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
- The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
- The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!
Courtesy of RealHealthyRecipes.com
Here’s what you need
- ¼ cup coconut oil, softened but not melted
- ⅓ cup palm shortening
- 1 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups blanched almond flour
- 1 cup cooked quinoa
- 1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
- Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!
One cookie equals: 108 calories, 7g fat, 11g carbohydrate, 3g sugar, 79mg sodium, 2g fiber, and 2g protein.