My all-time favourite cookie recipe is this Hummingbird one. They’re just so easy to make. And eat. But they’re not exactly healthy and not something I can give my kids on a regular basis. I wanted a quick and easy recipe that would act as a great snack but was also flour-free. And I found it. Having now baked these several times with small ingredient changes here’s my go-to healthy cookie recipe.
You will need:
- One cup of coconut sugar – the original recipe called for brown sugar. I substituted it and they’re even better.
- One cup of nut butter – the first time I baked these I used peanut butter. Store-bought. Not exactly healthy. Really liking these cookies was the push I needed to finally attempt to make my own. I chose to go with almond butter, which turned out amazingly well. I added maple syrup, toasted my almonds and almost burned the motor on my blender trying to make it. I need a good blender. I’m kicking myself for not asking Santa for one. I asked those who follow me on Instagram to tell me which one they use and most said this one. I’ve started saving up.
- One cup of chocolate chips – this is where I’ve switched out some of that chocolate, despite it being dark, with flax and chia seeds. They add a great crunch to the cookies.
- Two eggs.
Whisk all the ingredients together. Take a tablespoon and spoon onto a baking sheet. Bake for 10-12 minutes at 180.
The recipe will yield 10 to 12 cookies depending on size and the cookies will keep in the fridge in an airtight container for three days – if they last that long.
I hope you try it out and let me know how it goes.
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