This is December – which means that holidays are gaining momentum (although I secretly raised my tree before Thanksgiving). And with the holidays comes a lot of fun activities – fun meetings and extra time with your loved ones, feelings of nostalgia, flickering lights, and my favorite – to light these scented candles in the winter on a cold night.
But for many of us, holidays also signal increased stress — from lack of time to cramped wallets and the stress associated with finding the perfect gift (and its packaging!) To trying to navigate the increase in unhealthy food in any direction. I think we can all agree that in our time there are more things on our to-do list than usual.
So, let's kill two birds with one stone with these helpful cookie recipes. All of them are based on whole foods and do not contain gluten, and it takes less than 30 minutes to prepare them – so you can take part in the festivities, sticking to your goals, and you still have enough time to wrap this last present that you chose on the way home.
Almond flour cookies
• 1 cup almond flour
• 1 ½ tbsp. L. melted butter
• 2 tbsp. L. nonsense
• 1 tbsp. L. Chia Seeds
• ¼ cup maple syrup
• 1 tbsp. L. Cinnamon
• 1 tbsp. L. vanilla extract
• Pinch of sea salt
• Pinch of Baking Soda
one. Preheat the oven to 325 F. Cut the parchment paper to the size on a small medium size cookie sheet.
2 Mix dry ingredients (flour, chia seeds, cinnamon, sea salt and baking soda) in a medium bowl and mix to mix.
3 In a small bowl, add butter and maple syrup. Heat in the microwave in 15-second increments until the oil has melted and the maple syrup is thin.
four. Add the wet ingredients to the bowl, as well as apple sauce and vanilla extract. Knead until the mixture forms a sticky dough.
five. Scoop the mixture into 1 inch balls and place on parchment paper, then level to a thickness of about 1/4 inch. You should have enough dough to make about 10 balls.
6 Put the cookies in the oven and bake for 15-18 minutes. Remove from the oven and enjoy!
Makes 10 servings | Cooking time: 10 minutes | Cooking time: 20 minutes
Nutritional Value | Calories: 70 | Protein: 1 | Fat: 3 | Carbohydrates: 8 | Sugar: 5 | Fiber: 1 g
Coconut bites without baking
• 1 ½ cups grated unsweetened coconut
• 5 dates
• 2 tbsp. L. coconut oil
• 1 tbsp. L. pure vanilla extract
• 1/4 cup dark chocolate
one. Line a small chopping board with wax or parchment paper.
2 Mix coconut, dates and coconut oil in a food processor until it becomes slightly sticky, about 3 minutes.
3 Using a tablespoon, press the mixture into a spoon to form 12 bites of the same size. Carefully pull out of the spoon and place on parchment paper.
four. If you prefer Mounds bars, leave as is. If you prefer Almond Joys, tap one almond in the center of each coconut mound.
five. Freeze for 15 minutes.
6 While the bars are heating up, melt the chocolate chips in the microwave (for 20 seconds to prevent burning).
7 Dip a coconut mixture in chocolate to cover them. Put them back in the freezer for another 10 minutes to get ready.
Makes 12 servings | Cooking time: 10 minutes | Cooking time: 25 minutes
Nutritional Value | Calories: 125 | Protein: 1 | Fat: 8 | Carbohydrates: 11 | Sugar: 9 | Fiber: 2
• 1 1/2 cups nut nuts (almonds, peanuts, cashews, sunflower seeds, etc.)
• 2 hours L. vanilla extract
• 1 pm L. Almond extract
• 2 tablespoons (1 serving) of vanilla and vegan protein powder
• 1/8 cup dark chocolate
• 2 tbsp. L. coconut oil
one. Mix the almond oil and extract (s) in a small bowl. Add protein powder and mix well. Place the mixture in the freezer for 20 minutes.
2 Remove the mixture from the freezer and form into tablespoon-sized balls. Place the sunflower oil balls on a baking tray lined with parchment paper and place in the freezer for about 1 hour or until it hardens.
3 Melt chocolate and coconut oil in a saucepan over the stove. Using a double boiler or a microwave is also good.
four. Remove the sunflower oil balls from the freezer. Using a toothpick, dip the balls into the chocolate mixture. Use only one layer and cover approximately ¾ of each ball. Repeat with each scoop and place each back onto a parchment-lined baking sheet.
five. Put the baking tray back in the freezer for about an hour so that the chocolate shell is completely hardened.
6 Store in the refrigerator or freezer. Serve chilled.
Makes 15 servings | Cooking time: 20 minutes | Cooking time: 5 minutes
Nutritional Value | Calories: 190 | Protein: 7 | Fat: 16 | Carbohydrates: 8 | Sugar: 3 | Fiber: 2
By Flourish Staff
This article is not intended to treat or prevent disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use the recommendations in this and other articles on the reader’s choice and risk.