Avery’s Favorite Chocolate Chip Cookie

I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.

I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!

I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. ūüėČ

Avery's Favorite Chocolate Chip Cookie
 
Ingredients
  • ½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
  • ⅓ c. plus 1 T. Xylitol
  • ⅓ c. plus 1 T. Agave
  • 3 T. Aquafaba (chia/flax egg or normal egg would work also)
  • 2 t. Pure Vanilla Extract
  • 1⅓ c. Sprouted Spelt Flour
  • ¼ c. Ground Flaxseed
  • ¾ t. Baking Soda
  • ¼ t. Sea Salt
  • ¼ c. Thick Rolled Oats
  • ½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
  2. In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
  3. Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
Notes
Makes 16 cookies

 

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Dark Chocolate Chunk Toffee Bars

As mentioned in my post yesterday, I have a great healthy recipe to share with you guys this morning!¬† I was REALLY needing a healthy sweet treat for our house and this recipe from Oh She Glows seemed perfect.¬† I did make a few changes just because I didn’t have the exact things she used but they still turned out perfect, in my opinion.¬† They do indeed taste a little toffee-like although I think I’d omit the cinnamon next time to let the toffee flavor come through more.¬† These are totally wholesome, whole-grain, low-sugar (NOT refined sugar) and like a chewy granola bar.¬† I definitely thought they were better after they had sat overnight, so give them a little time to come to their full potential!¬† Hope you like them as much as we do!

Enjoy!

Dark Chocolate Chunk Toffee Bars
 
Ingredients
  • 2 c. Thick Cut Oats
  • ¼ c. Whole Wheat Pastry Flour
  • 2 T. Chia Seeds
  • 1 t. Ground Cinnamon (or omit completely)
  • ½ t. Sea Salt (I use pink Himalayan)
  • 1 c. Almonds, chopped and toasted
  • ½ c. Agave
  • 2 T. Butter (I used whipped organic)
  • ¼ c. Sucanat
  • ⅓ c. Almond Butter (I use homemade so the only ingredient is almonds)
  • 2 t. Pure Vanilla Extract
  • 1 Large Egg, lightly beaten
  • 3 T. Dark Chocolate Chunks or Chips (I prefer Ghirardelli 60% Bittersweet)
Instructions
  1. Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick cooking spray.
  2. In a large bowl, stir together oats, flour, chia seeds, cinnamon, salt and almonds.
  3. In a medium bowl, stir together the agave, butter, sucanat, almond butter and vanilla, Microwave on high for 45 seconds and stir until smooth.
  4. Add the wet mixture to the dry mixture. Add the egg and stir until everything is combined. Scoop into the pan and spread out the mixture.
  5. Bake for 30 minutes. Cool completely on a wire rack and cut into squares.
Notes
Makes 16 squares.

 

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Healthy Sweet Treats

As of right now, I’m in recovery stage from Thanksgiving eatings.¬† Is anybody else with me?¬† Lots of fruits, veggies, lean meat and trying desperately to stay away from sweets…at least for the moment.¬† But doesn’t it just seem like you are inundated from Thanksgiving to Christmas (ok, more like Easter) with candy and sweet stuff EVERYWHERE?!¬† At the office, church, cookie exchanges, holiday parties, special holiday treats from local bakeries and ice cream shops…I mean, you’ve only got one month to stuff your face with all these limited time, seasonal treats!!!!¬†¬† No wonder people gain on average 10 pounds from November to December.¬† Sheesh.

I’ve found the best defense is to have a plan of action!¬† I think ahead about what I REALLY want to indulge in and what I can live without.¬† It seems that we think since something is laying out on the kitchen table in the breakroom at work, we might as well eat it, even if it’s really not that good.¬† Save your calories for the things that are AMAZING, not just o.k.¬† I also like to keep fruits and healthy baked treats on hand at our house.¬† That way we already have something to grab in case the sweet tooth kicks in or we want to go out and get that limited-time dark chocolate candy cane shake.¬† Tomorrow morning I’m going to share a recipe for healthy Dark Chocolate Chunk Toffee Bars but for now I thought I’d share some of my favorite healthy treats I’ve done over the past few months. These are all great options and totally delicious.

Enjoy!

Chocolate Chip Quinoa Trail Mix Bars

Grain-Free Peanut Butter Chocolate Chip Cookies

Java Mocha Protein Balls

Lightened Up Gluten-Free Brownies

No-Bake Almond Butter Rice Crisp Treats

No-Bake Oatmeal Peanut Butter Cookie Dough Bites

Strawberry Almond Butter Soup

Whole Grain Strawberry Newtons

 

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Whole Grain, Low-Fat Carrot Cake

I can confidently say that after making this healthy version of carrot cake, I will never, ever make the regular, sugary, fat-laden version EVER again. ¬†I can’t even believe I’m saying that! ¬†I just couldn’t believe how good this cake was not to mention it’s full of fruits, veggies and whole grains. ¬†I made it for a dinner party and it was a huge hit!

The only thing I was a little unsure of was how the cream cheese frosting would turn out. ¬†I wanted something pretty close to the real thing so I read up on ways to make my own powdered sugar out of Sugar in the Raw and much to my surprise it worked! ¬†All you need is a coffee grinder, food processor or blender, throw the sugar in and give it a good whirl and voila! ¬†Homemade powdered sugar! ¬†Ok, so it’s not quite as fine as the real stuff but close enough!

This cake was totally delicious, moist and guilt-free! ¬†I promise you will L.O.V.E. this cake and never want the “real thing” again!

Whole Grain, Low-Fat Carrot Cake
 
Ingredients
Carrot Cake
  • 2 c. Whole Wheat Pastry Flour
  • 2 t. Baking Soda
  • 2 t. Baking Powder
  • ½ t. Fine sea Salt
  • 3 t. Ground Cinnamon
  • ¼ t. Nutmeg
  • 2 Large Eggs, 3 Egg Whites
  • ½ c. Safflower Oil
  • ¾ c. Unsweetened Applesauce
  • 1½ c. Sugar in the Raw
  • 4 t. Pure Vanilla Extract
  • 3 c. Grated Carrots, squeezed dry
  • 8 oz. Crushed Pineapple, drained
  • ½ c. Chopped Black Walnuts (or toasted pecans)
Cream Cheese Frosting
  • 12 oz. Organic Neufchatel Cheese
  • 1 c. Sugar in Raw, processed to powdered sugar consistency in coffee grinder (or food processor/blender)
  • 2 t. Pure Vanilla
  • ⅓ c. Black Walnuts (or toasted pecans)
Instructions
For the Carrot Cake
  1. Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with cooking spray.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a medium bowl beat together eggs, oil, applesauce, sugar and vanilla. Mix wet ingredients into dry ingredients until fully incorporated. Stir in carrots and pineapple. Fold in black walnuts.
  3. Pour batter into a prepared pan and bake in oven for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool cake completely on a wire rack.
For the Cream Cheese Frosting
  1. Beat Neufchatel in an electric mixer until smooth. Add processed sugar and beat until granules have fully dissolved (there should only be a few). Beat in vanilla.
To Assemble Cake
  1. Trim edges off of cake and cut in half. Spread half of frosting on cake and place other cake half on top. Spread with remaining frosting and sprinkle with black walnuts.
Notes
Serves 16.

 

 

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Whole Grain Strawberry Newtons

Ok, I am so so so excited about this recipe for (healthy) homemade strawberry newtons! ¬†I had done a little research to see if there was anything that would make a good substitute for butter in cookies and let me tell you, the results were grim. ¬†So I went ahead and made this recipe that I had found online that was already altered to be healthy but still included butter. ¬†However, instead of using the butter I substituted a half cup pumpkin and 2 T. safflower oil. ¬†These cookies didn’t turn out horrible and were actually pretty good, but in all honestly they were more like a whole wheat pie crust with strawberry filling and nothing like a thick, cakey fig newton. ¬†Bummer.

So I decided the best place to start was with an unhealthy, regular ‘ole homemade newton recipe and I’d modify however I saw fit. ¬†I found this one from Serious Eats and went with it, although I was a little skeptical of a couple of things, such as putting the cookies hot out of the oven into an air-tight container in order to “age”. ¬†But I was proved wrong–these are phenomenal! ¬†I did leave half the butter in but replaced the other half with pumpkin…and I can’t believe it worked! ¬†These are low on sugar and full of whole grains, great for both adults and kids!

Enjoy!

Whole Grain Strawberry Newtons
 
Ingredients
  • 1½ c. White Whole Wheat Flour
  • ¼ t. Fine Sea Salt
  • ½ Stick Unsalted, All-Natural Butter, softened
  • ¼ c. Pumpkin
  • ¼ c. Sugar in the Raw
  • 2 T. Honey
  • ¼ t. Baking Soda
  • 2 t. Pure Vanilla
  • ⅛ t. Cinnamon
  • 1 Large Egg plus 2 Egg Whites, room temperature
  • 1 T. Orange Juice
  • 1 c. All Fruit, No Added Sugar Strawberry Jam
Instructions
  1. In a small bowl, whisk together the flour and salt. Set aside.
  2. In the bowl of an electric mixer cream together the butter, sugar, honey, baking soda, vanilla and cinnamon on medium speed until thoroughly mixed, about 5-7 minutes (it will still look runny and not fluffy, but that's ok!). Scrape down the sides with a spatula and continue mixing. With the mixer still running add the egg and mix thoroughly; add the egg white, one at each time, mixing throughly after each addition. Beat on high for two minutes. Turn the mixer on low and add the flour. Drizzle in the orange juice and continue mixing until thoroughly combined and dough is homogenous.
  3. Prepare a large sheet of plastic wrap and use a rubber spatula to transfer the dough from the bowl to the center of the plastic. Wrap the dough with the plastic, place in an air-tight container and let firm up in the fridge for at least four hours or overnight (I left mine in for about 9 hours).
  4. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Dust your counter generously with flour and gently (press LIGHTLY) start to roll dough out into a large rectangle, about 12x16. Halfway through rolling, dust the surface of your dough generously with flour, flip and continue rolling. With a pizza cutter, cut the dough into 4 strips, about 3½ inches wide. Spoon 3-4 tablespoons of the strawberry jam down the middle of the dough, fold the edges over the filling and pinch to seal (make sure you seal them completely). Brush off any excess flour with a pastry brush. Place the dough strips on a the cookie sheet and bake for 15 minutes, rotating the pan halfway through.
  5. As soon as the cookies are removed from the oven, use a sharp knife to trim each bar into several 1"long cookies. While the cookies are still warm, transfer them to an air-tight plastic container. If you need to stack the cookies, use parchment paper or foil between the layers. Seal the container tightly. This is done to slightly steam the cookies and give them the cake like texture..and it WORKS. Don't skip this step.
Notes
-Makes 25 cookies. -TIP: If you are worried about condensation after sealing the warm cookies (like I was), every 10 minutes or so wipe off the lid and inside edge of the container to prevent moisture.

 

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