I'm always on the hunt for healthy food that tastes incredible. Eating healthy isn't just about eating twigs and dirt (which many people assume). There are many ways to make delicious, nutritious food.
That being said, on Saturday night I had a major sweet tooth and was feeling under the weather...so naturally I felt like baking something. I searched online for "healthy treat" recipes that I could make, but most of them included ingredients that I had sensitivities to, or were full of sugar. I gave up my quest to find a recipe, and headed to Loblaws grocery store to create my own!
After searching meticulously through the 'gluten-free' isle, I stumbled on this clean and healthified chocolate chip cookie mix:
After reading the ingredients and being surprisingly impressed, I decided to embark on my healthy baking adventure. The instructions recommended adding 1 egg and half a stick (1/2 c) of butter into the mixture before baking. Being very sensitive to eggs and dairy, I swapped it out for Earth Balance vegan 'butter' and replaced 1 egg with 3 tbsp of water mixed into 1 tbsp ground flaxseed. After mixing all the ingredients together and baking them, I was beyond satisfied. These cookies were so tender and chewy on the inside with a little crunch on the outside.
If you're looking for a recipe that will satisfy that sweet tooth and won't leave your tummy upset, check out my recipe below:
You will need:
1 whole package Bobs Red Mill Gluten Free Chocolate Chip Cookie Mix
1 Tbsp Ground Flaxseed
6 Tbsp water (3 to mix with flax, 3 to add to mix)
1/2 C Earth Balance Vegan Butter
*optional* 2-3 drops stevia (if you like your cookies extra sweet)
Directions: (Heat oven to BAKE @ 375)
1. Place chocolate chip cookie mix into large bowl
2. Mix 1 Tbsp Flax with 3 Tbsp water and mix until thick
3. Melt or soften 1/2 c vegan butter and add to flax mixture
4. Add flax mixture and vegan butter to the dry cookie mixture and begin to stir
5. Add 3 tbsp water to the bowl and mix with hands until it forms a cookie dough
Add scoops of dough with a large spoon to a oven tray with non-stick baking sheet paper.
This will make 24 small cookies or 18 medium size cookies (depending on how you like them).
Bake for 10-13 minute, or until brown.
Let cool for 5 minutes and enjoy these delicious cookies alongside your favorite glass of non-dairy milk alternative like almond/cashew or coconut milk!
xoxo JMH
