I’ve been on a cooking kick lately, but I’m also watching what I eat. Summer body in the making. So, I’ve been looking for recipes that can satisfy my sweet cravings without making me feel guilty*. Recipes that follow specific diet rules (ie. gluten-free, sugar-free, etc) typically give so and so results, but this past week I was lucky to find two cookie recipes that ticked all the boxes. If I didn’t know, I’d have never guessed they’re sugar-free. Go ahead and try them out for yourselves.
Carrot cake cookies with dates and almond flour
Recipe adapted (by mistake) from My little expat kitchen **
Servings: 20. Preparation: 10 min. Cooking: 10 min. Total time: 2 hours 20 min.
- 75 gr almond flour
- 1 tsp baking powder
- 1/4 tsp cocoa powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 65 gr butter
- 65 gr coconut oil
- 65 gr honey
- 1 egg
- 95 gr pitted dried dates, chopped into small pieces
- 60 gr grated carrot
- In a bowl, sieve the almond flour, baking powder, cocoa powder, nutmeg and cardamom.
- Cream the butter, coconut oil and honey, until creamy and fluffy. Then add the egg and mix until incorporated.
- Add the flour mixture into the butter mixture. Mix until it looks homogeneous. Mix in the dates and grated carrot.
- Chill the mixture in the fridge for 2 hours.
- Preheat the oven at 185 C.
- Line a baking tray with parchment paper. Shape your dough into 20 small balls.
- Bake for 10-13 minutes, checking often. (I overcooked mine!)
- Let them cool down completely.
The thing with this recipe is that I thought I had all the ingredients the original recipe asked for and then when I was done I realized I used almond flour, instead of coconut flour. I also didn’t have enough butter, so I used half butter, half coconut oil. In the end, I though they would turn out meh, but they’re so delicious! My mother, who enjoys almond flour in any sweet treat, will love them. I’ll make sure I’ll have a batch ready when she comes for a visit.
Oatmeal date cookies
Recipe adapted (intentionally) from The food charlatan **
Servings: 12. Preparation: 10 min. Cooking: 12 min. Total time: 60 min.
- 90 gr (1 cup) oats
- 90 gr (3/4 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cocoa powder
- 1/2 tsp salt
- 2 tbsp coconut butter
- 170 gr (1/2 cup) honey
- 1 egg
- 1 teaspoon vanilla
- 100 gr pitted dried dates, chopped into small pieces
- In a bowl, whisk together the oats, flour, baking powder, cocoa powder and salt.
- Melt the coconut butter with the honey. Let it cool down a bit. Add in the egg and mix well. Add in the vanilla.
- Add the butter mixture into the oat mixture. Mix until it looks homogeneous. Mix in the dates.
- Chill the mixture in the fridge for 30 minutes.
- Preheat the oven at 165 C.
- Line a baking tray with parchment paper. Shape your dough into 12 small balls. Press them down so they’re flat.
- Bake for 12-13 minutes, checking often. (I didn’t overcook these. Lesson learned!)
- Let the cookies cool down completely before you enjoy them.
These are the first oat cookies that I truly enjoy. If you’re skeptical about “healthy” recipes (and you should be), please try these. They’re so good. Try the original recipes as well. They’re worth it.
Hope you found something good to bake this weekend! Talk to you soon!
* This makes me feel soooo guilty by the way.
** The original recipe must be just as good, if not better. I’ll find out soon.