If ever there was a time to share a cookbook packed with healthy cookies, it’s now. From the middle of October until January 1st, we’re bombarded with decadent treats that do our weight and immune system no good.
Why not indulge in a holiday treat (or three…) and then appease your sweet tooth with a Super Healthy Cookie?
I’ve been hoarding this gem of a book for quite some time now. I know, it’s not fair of me to do such a thing. But I wanted to make sure I’d tried a good sampling of the recipes before sharing them with you.
First, though, let’s talk about these cookie dough squares. They are the perfect healthy treat. The dough is very much like a traditional raw cookie dough, without the eggs and sugar shock. Since these don’t require an oven, they’re no-fuss. Just mix, press, freeze, and cut. With just a little sweetener and lots of healthy fats, I was thrilled to see Nate snack on these mid-afternoon. And, I didn’t mind popping a few in my mouth either.
When you browse through Super Healthy Cookies, you quickly see that all of Hallie’s cookie recipes use whole-foods based ingredients. You’ll find that she calls for walnuts, sesame seeds, coconut flour, almond milk, Medjool dates, figs, unsweetened applesauce, spices. They’re all ingredients you’d commonly find here at Simply Sugar & Gluten-Free.
Aside from Hallie’s Cookie Dough Squares, I’ve also made her:
- Sunflower Brownie Freezer Treats
- Maple Oatmeal Raisin Cookies
- Apple Carrot Quinoa Balls
Since the holidays are coming up, I’m going to try her Pumpkin Bars with Oatmeal Pecan Crust.
Go ahead and give her Cookie Dough Squares a try. And make sure to take a peek at her book, too.
A no-bake, raw cookie dough recipe perfect for snacking on as it has no eggs.
- 1/3 cup unsweetened applesauce
- 1/4 cup honey or Grade B maple syrup
- 3 tablespoons virgin coconut oil, melted
- 2 tablespoons ground chia seeds
- 1 teaspoon vanilla extract (I used my homemade vanilla extract.)
- 1/4 teaspoon sea salt
- 1 cup (96 grams) blanched almond flour
- 1/3 cup (39 grams) coconut flour
- 2 tablespoons coconut sugar
- 1 ounce unsweetened chocolate, finely chopped
- Line an 8x8-inch baking dish with parchment paper, making sure to have some overhang on opposite sides of the pan.
- In a large bowl, combine the applesauce, honey, coconut oil, ground chia seeds, vanilla, and salt. Stir well. Add the almond flour, coconut flour, and coconut sugar. Stir to form a thick dough. Stir in the chopped chocolate. Let the dough rest for 5 minutes.
- Press the dough evenly into the lined baking dish. Freeze for 1 hour or until firm. Remove the 'slab' of dough from the pan using the overhanging parchment paper. Cut into small squares of desired size. Store in an airtight container in the refrigerator.
Note: I pressed the dough into a 9x5-inch bread pan because I wanted a thicker square of cookie dough to bite into.