Most people enjoy snacking on cookies sometimes. They are tasty after all. Aside from taste though, most cookies just offer up a lot of calories in the form of fat and sugar, without much nutritional benefit. So if you’re going to make cookies anyway, why not try some with less calories and more nutrition? Especially at Halloween, when people tend to eat way too many sweets.
These cookies start with gluten free flours, which are far healthier than today’s genetically modified wheat. Figs substitute for half the fat, so you can’t go wrong there, fruit instead of butter. Blue Agave replaces all the sugar. It’s sweeter, so it takes less, which is a bonus in itself. It also is low GI so it does not spike the glycemic index like sugar does. And it is all natural rather than putting the chemicals of an artificial sweetener into your body. Plus it tastes good and doesn’t leave the aftertaste that artificial sweeteners do.
All of the chocolate in this recipe is dark, which has health benefits of its own. It’s full of antioxidants and can also benefit the heart. Its glycemic index is similar to that of oatmeal, so it doesn’t spike blood sugar either.
Speaking of oatmeal, these cookies have some of that as well, and oatmeal is very good for you. It too has cardiovascular benefits that can help with things like lowering blood pressure. It also has many other health benefits including helping your body fight off diseases.
For even more healthy benefits, things like nuts or craisins could be added along with the dark chocolate chips.
The best thing of all about these cookies…..They taste delicious! So good in fact it is hard to stop eating them. Which is not so good because too many cookies is not a good thing even if they are better for you than the average cookie.
Almost Healthy Chocolate Oatmeal Chocolate Chip Cookies
1/3 cup tapioca flour
1/3 cup sorghum flour
1/3 cup amaranth flour
1/4 cup coconut flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup dark chocolate cocoa powder
1/2 cup pureed figs
1/2 cup butter (or use 1/4 cup butter and 1/4 cup canola oil)
1/4 cup water
1 teaspoon vanilla
2/3 cup blue agave
3 cups gluten free rolled oats
1 cup coconut
1 ten ounce package dark chocolate chips
Mix the flours together in a large mixing bowl. Stir in the rest of the dry ingredients (xanthan gum, baking powder, salt, and cocoa powder.) Set aside.
Puree figs in food processor. I used dried figs and it took 16 to make half a cup. Add butter and water, puree together, then add egg and vanilla and puree again.
Add the pureed mixture and the blue agave to the dry ingredients and beat with a mixer until everything is well blended.
Stir in oatmeal, coconut, dark chocolate chips, and any other desired additions such as nuts or craisins.
Bake on greased (or nonstick) cookie sheet in 350 degree oven for about 12 – 14 minutes. Put the cookies on the pan in the shape that you want them to be when they come out of the oven because they really don’t change any while they bake.
Remove cookies from pan to cooling rack as soon as they come out of the oven.