I love cookies.
Chewy and soft oatmeal cookies are my favourites.
But margarine, butter and processed sugars are not my favourite things to eat so I try to stay away from cookies as much as I can.
So the other night, when Karl and I were craving cookies, I decided to try making a healthier version of chewy and soft oatmeal cookies.
I have tried a few healthy cookie recipes but none of them were fantastic.
But! These guys are as close as I have come to the real deal so far!
They are quite chewy and even have a buttery taste to them!
Might be a winner in your house too!
Imagine being able to eat cookies on a weekly basis…. mouahaha!
Enjoy my lovelies!
xox
Alex
Recipe inspired from: http://www.myrecipes.com/recipe/coconut-macadamia-nut-cookies-10000000222527/Course: Dessert Yield: 18 servings Prep Time: 15 mins Cook Time: 15 mins
Ingredients
- 1 1/4 Cup of whole wheat flour
- 1 Cup of quick oats
- 3/4 Cup of maple syrup
- 1/2 Cup of dried cranberries
- 1/2 Cup of unsweetened shredded coconut
- 1/4 Cup of chopped macadamia nuts
- 1 Teaspoon of baking soda
- 1/4 Cup of melted coconut oil
- 2 Tablespoon of water
- 2 Tablespoon of honey
- a pinch of himalayan salt
Instructions
- Start by preheating your oven to 325°F.
- In a medium bowl, combine flour, oats, cranberries, shredded coconut, macadamia nuts, and baking soda.
- Mix well and put aside. In a stand mixer bowl, combine coconut oil, maple syrup, water and honey until well mixed.
- Keep the mixer going at low speed and add the flour mixture to the liquids until well-blended, do not over mix.
- On a cookie sheet covered with parchment paper, drop tablespoons of cookie dough and lightly press on each cookie.
- Place them at about 1 inch apart.
- Bake for about 8-10 minutes or until the contour is baked and the middle is almost cooked (I like the soft).
- Cool in pan for 3-5 minutes and then transfer to cooling rack.
