I used to not let myself have some of the treat foods that I love. I would tell myself not to be weak and would do my best to resist enjoying sweets because I knew they weren’t “good for me.” Now that I’m through that phase of my life and trying to build a healthier relationship with food, I really enjoy indulging in the occasional sweet – especially when it’s a special occasion and I know that what I’m eating is made with healthy, natural ingredients.
Swapping out ingredients to make your sweets more nutrients dense and less refined is a super easy way to make your sweets more nutritious and better for your bod. I promise that it isn’t as hard as it sounds! Quinoa flour makes a great alternative to refined white flours. It’s full of nutrients and I have found that it works really well without adding any of those weird gums that so many gluten free products contain (especially for cookies!). It can be a bit more expensive, but if you have a high powered blender it’s not hard to make your own flour by grinding it in a high powered blender.
I also love using flaxseed meal in place of eggs. Flax seeds are rich in micronutrients, dietary fiber, manganese, vitamin B1, and omega-3 fatty acids and they have been shown to lower cholesterol! It’s an excellent swap for eggs if you’re exploring the world of vegan baking. If you’re not a fan of flax, you can always try using mashed ripe banana or applesauce as an alternative instead. These work really well and don’t really affect the taste of what you’re making.
This Easter long weekend if you’re feeling like you want to indulge but want to feel good about what you’re putting into your body, give these healthy chocolate chip cookies a try instead of the usual junk. They’re quick, easy and so so delicious. It’s not often that a gluten free recipe has a texture even better than an original but these chocolate chip cookies taste even better than the classic version. They’re soft, chewy, melty and perfectly sweet. After volunteering for a taste test, Ricky grinned and declared that these are the best sweets I’ve ever baked. Not a bad review, if I do say so myself!
Let me know your thoughts in the comments below.
- 2 cups quinoa flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup coconut oil, melted and cooled
- 1¼ cups coconut sugar
- 1 tablespoon flaxseed meal
- 2.5 tablespoons water
- 2 teaspoons vanilla
- 1 cup chocolate chips (I use Enjoy Life Foods dairy-free chocolate chips)
- Preheat oven to 350 degrees Fahrenheit
- Combine 1 tablespoon flaxseed meal with 2.5 tablespoons water, mix and let set for 5 minutes to activate
- Whisk together quinoa flour, baking soda, and salt; set aside.
- Beat together melted coconut oil and brown sugar until smooth. Add in the flaxseed meal mixture and vanilla; beat again until smooth and creamy.
- Add the wet ingredients to the flour; mix until combined. Slowly add in chocolate chips.
- Roll dough into 1.5 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-12 minutes
- minutes or until the edges begin to turn golden brown.
- Remove from oven and let cool and set for at least 5 minutes on baking sheet. They will be very fragile at first so try to be patient.
- Once the edges and bottom harden a bit, transfer to wire rack to finish cooling.
- Don't over bake. When these first come out of the oven they feel really soft but they firm up as they cool. If you over-bake they will become really crispy.
- If you noticed that your cookies are baking flat, then you may want to chill your dough for 15-20 minutes.