I really don’t make cookies often. That’s because if I make them, I end up eating all of them way too quickly. However, this holiday season I decided to treat myself.
One of the things that I have learned along my health journey is that the act of indulging in treats can be either really rewarding or very guilt-provoking. It really depends on what the remainder of your diet looks like. I have figured out my own balance of eating healthy 80-90% of the time and allowing myself a treat 10-20% of the time. Now, when I eat a treat, I am able to enjoy every bite, without feeling guilty about it.
Another aspect that helps reduce the “guilt factor” is the selection of ingredients I choose to bake with. By using natural ingredients, we I am choosing to avoid the conventional ingredients that cause inflammation in the body. Conventional ingredients are stripped of 90% of the nutrients during the refining process, whereas natural ingredients still contain valuable vitamins, minerals and fiber content.
Here are the ingredients that I substituted in this recipe:
- a blend of almond flour & coconut flour instead of white or whole wheat flour
- coconut oil instead of vegetable oil
- organic raw honey instead of white sugar
Gluten-Free White Chocolate Chip Cookies
- 2 cups blanched almond flour
- 3 Tablespoons coconut flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup raw organic honey, melted
- 1/2 cup organic coconut oil, melted
- 1 Tablespoon vanilla extract
- 1 organic egg
- 1/3 cup organic white chocolate chip cookies
- Pre-heat oven to 325F degrees.
- Combine all dry ingredients in a large bowl: almond flour, coconut flour, baking soda, cinnamon, sea salt. Mix well.
- In a separate bowl combine all wet ingredients together: honey, coconut oil, vanilla, egg. Mix well.
- Combine wet ingredients with dry ingredients. Mix until well incorporated.
- Fold in the chocolate chips until spread throughout the batter evenly.
- On a large parchment lined baking sheet, scoop out 1 Tablespoon of dough for each cookie. Leave room for cookies to spread. (You will need to use 2 baking sheets if you are using small baking sheets)
- Bake for 12-15 minutes or until bottom of cookies are cooked.
- Set out on a cooling rack for 15 minutes before serving.
If you are looking for more baking recipes that use natural ingredients, take a look at some of my favorite blogs: