6 Secrets to Baking a Better Cookie

Eating healthy and feeling great does not mean you have to say “no” to baking and eating cookies.

With a few substitutions, you can turn almost any cookie recipe into a better-for-you version.

1. Swap a nut flour for white or wheat flour. My favorites are almond flour, almond meal, coconut flour, and tigernut flour. Try blending almond and coconut together to create a flavor and texture even the most discerning palette will find appealing.
2. Use coconut oil in place of butter.
3. Reduce the amount of sugar by half.
4. In place of sugar, use lower insulin-spiking sweeteners like honey or maple syrup.
5. Use pureed pitted dates as a natural sweetener.
6. Add a variety of spices and extracts to add depth and flavor. Good choices include: cinnamon, nutmeg, ginger, cloves, allspice, cardamom, cocoa, vanilla, almond, peppermint, and anise.

Soft and flavorful, these easy to make cookies are perfect for a Christmas Cookie Exchange, the Holiday Buffet Table, or a simple dessert.

Spice Drop Cookies

Ingredients

4 Tbsp Cocoa

3 Cup Almond Flour

1 Cup Unsweetened, Dried Fruit of Choice

1 Cup Chopped Walnuts

2 Tbsp Vanilla

2 tsp Cinnamon

1 tsp Nutmeg

4 Tbsp Honey

2 Tbsp Coconut Oil

2 Eggs

2 Tbsp Water

Instructions

1. Preheat Oven 325.
2. Grease a baking sheet or line a cookie sheet with parchment paper.
3. In a mixing bowl, combine dry ingredients and stir until well blended.
4. In the microwave for 30 seconds or in a small saucepan on the stove over low heat, heat honey and oil until liquid.
5. Remove honey and oil mixture from heat. Pour into a large glass bowl.
6. Beat eggs one at a time into the honey and oil mixture.
7. Using a wooden spoon, fold dry ingredients into honey, oil, and egg mixture.
8. If too dry, add water by stirring 1 tsp at a time, mixing between additions, until the mixture is no longer dry.
9. Drop by teaspoonful onto greased or parchment lined cookie sheet.
10. Bake 8-10 minutes