I have a problem. I can’t stop making cookies. So, over the next few days I’ll share with you some of my favorite easy cookie recipes. Of course I’ll try to stay with the “healthy” recipes but lets be honest, cookies are treats and should not be consumed after EVERY meal (I keep telling myself that and hope it sticks someday).
Today I’ll start with No Bake Cookies. These quick cookies don’t even need to be baked! Perfect for the up coming summer season when we all dread turning on our oven.
Try out these little nutty-chocolaty cookies and you wont go back to your old refined sugar recipe.
1/2 C. Organic Coconut Oil
2 Tbsp. Organic Cacao Powder (raw is even better!)
1/2 C. Organic Peanut Butter (you can also use Sun Butter or almond butter)
1 tsp. Vanilla (gluten free vanilla if you are Celiac or intolerant)
2 C. Oats (not instant, and gluten free if required.. Bob’s Red Mill has gf oats)
2 Tbsp. Raw Honey (or agave nectar, stevia coconut crystals to taste,can experiment until you get the sweetness you desire)
Slowly heat coconut oil in a large sauce pan along with the cacao powder. Add the peanut butter, honey, vanilla, and oats.
Using a teaspoon, place mounds of dough on parchment lined baking sheets or another flat surface, and allow to cool. Immediately store in refrigerator or freezer.
To mix it up, you can add coconut flakes, chopped almonds, or dried cherries. You can also add pinches of spirulina, dark chocolate chips -anything you’re craving at the time. I think one time I will try it with sprinkles of bee pollen, or add in a little cayenne pepper!
At the start of each week I try to have my meal agenda for the week. Go shopping on Sunday evening and plan my meals for week.
Each Monday starts out well, I make exactly what I planned for the week. Delicious and ready to go once Matt gets home. By the end of the week however, things get a little less organized. Things come up; friends want to go out to dinner (we want to go out to dinner), working late, don’t feel like what I planned, etc.
This is why I have tried to become more flexible with my planning. I have been trying to plan by main dish and side dishes with lots of options for salads. This gives me the flexibility of deciding what main dish I want to make and what side dishes I feel like for each night. So far it has been working well.
This week I found a great recipe on Elana’s Pantry website, Agave Lime Chicken. However, since I didn’t have a whole chicken I used chicken tenders that I had on hand.
Here is my version of Elana’s recipe.
Agave Lime Chicken
- Chicken tenders or breasts (I used about 2 pounds of chicken tenders)
- 1-3 tablespoons olive oil
- ¼ cup agave nectar
- Dash of celtic sea salt
- 1 lime
- Half a red onion, sliced
- 4 cloves of fresh garlic
- dash cumin dash chili powder
- Rinse the chicken and pat dry
- Place chicken in a baking dish
- Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
- Cut the lime into quarters, squeeze the juice from one quarter of the lime over the chicken and place the other quarters in the pan
- Cut the onions in half and place in the pan
- Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
- Bake at 350° for 15-20 minutes until inside temperature reaches 165 °F
- Remove chicken from oven and raise heat to 450°
- Remove chicken from oven
- Drizzle with pan juices and lime before serving
- Sauté the asparagus in a pan for about 8 mins with a dash of salt, pepper, onion and garlic powder. Serve along with chicken.
Now for dessert!
My pictures below DO NOT do these tasty little cookies justice.
They only take about 10 minutes to make and once they come out of the oven, you will hardly be able to keep your hands off them. I found the recipe on a new blog I found, Studio Cuisine.
Whip up a batch now and by the time your chicken is done cooking, you will be able to put these right into the oven. Enjoy!
- 1/3 cup coconut flakes
- 1 and 1/2 cups + 2 tbsp almond flour*
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 5 (I used 4) tbsp butter, melted in saucepan over low heat
- 1/4 cup agave nectar (or honey for SCD)
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F
- Spread coconut flakes out on baking sheet, and bake for 2-3 minutes until lightly toasted. Remove from oven.
- Mix almond flour, baking, soda, and sea salt in a medium-sized bowl.
- Combine melted butter, agave nectar, and vanilla extract.
- Add wet ingredients into dry and mix together.
- Fold in toasted coconut
- Roll dough into 1 inch balls, and place on parchment lined baking sheet.
- Bake for 10-15 minutes until golden brown.
These cookies are perfect for sack lunches, a home made house warming gift or simply a nice treat when you are craving a desert. They only take 15 mins to make (including bake time!!) and the best thing about them is they are gluten free, refined sugar free and vegan. Go ahead make some right now and enjoy every warm gooey bite!
My Favorite Chocolate Chip Cookies
2 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup coconut oil or grapeseed oil
1/2 cup agave nectar
1 tablespoon pure vanilla extract
1 cup dark chocolate chips (or cocoa nibs)
1. Combine dry ingredients large bowl.
2. Add wet ingredients into dry mixture and mix, careful not to over stir.
3. Add chocolate chips to mixture.
4. Form 1/2 inch balls and press onto a parchment lined baking sheet or I use Paderno Non-Stick Silicone Baking Mat.
5. Bake at 350 degrees for 10 minutes.
6. Cool (if you can wait) and enjoy!