My story of how these cookies came to be
Since she was very young, my daughter Aurelia has asked for carbs at almost every meal. Since I know carb options can go in the direction I really don’t want them to go, I’ve gotten creative at whipping up my own homemade treats for her, from scratch. This is so important to me because when that little voice says “maman, cookie” or “maman cracker” at least I trust that I am giving her the most healthy option I know and one that will actually provide nutrients instead of giving her a snack that is void of nutrition.
- The recipe must be quick, easy and not take a long time to prepare.
- Must be super nutritious and provide energy and nutrients, not rob the body of them or set the body off on a sugar roller coaster ride.
- I’d prefer that they are Gluten Free and I almost always bake this way.
- They must be super low in sugar and use a low glycemic sweetener
This is the recipe I use most when making cookies at home. They are delicious, filling and best of all, they are guilt free. Enjoy!
Aurelia’s Gluten Free Cookies
Makes 24 cookies
- 2 cups blanched almond flour
- 1/2 cup mixed seeds (sunflower, flax, chia, sesame, pumpkin)
- 1/2 cup brown rice flour or GF flour of choice
- 1/4-cup Quinoa flakes
- 1 tsp. aluminum free baking soda
- 1 tsp. aluminum free baking powder
- 1/2 tsp. cinnamon powder
- Dash sea salt
- Handful of dark chocolate chips or cacao nibs
- 1/3-cup coconut sugar crystals
- 2 eggs
- 1/2-cup applesauce
- 1/2 cup melted coconut oil
- 1.5 tsp. Vanilla extract
- 4 chopped medjool dates
Preheat oven to 350 degrees Fahrenheit.
Cream together the wet ingredients. Add in the dry ingredients.
Drop by teaspoonfuls on parchment paper lined cookie sheet(s). Bake for about 10 minutes until lightly browned. Remove from oven and allow to cool. When cool, store in an airtight container at room temperature, or freeze for later.
They stay moist and delicious for days!
Enjoy these healthy homemade cookies,
All my best,