Have Your “Cookie” and Eat it Too

As someone who strives to be healthy, I try my best to follow the 80/20 rule. I am ALMOST successful with finding that balance where I can indulge in moderation and for the most part, not feel guilty afterwards.

BUT….. due to my life long obsession with CHOCOLATE, I find it very hard to resist sweets! So what is my solution?….. To create healthy alternatives (yay)! I normally tend to not measure out my ingredients and I just wing it, but here is a recipe comprised of actual measurements that I am sure you will LOVE. Can you think of a better way to “treat yo’self” than a chocolate chip cookie that is crunchy on the outside, soft on the inside and is made up of healthy ingredients?

I personally cannot, but that is just the papaya perception. RECIPE AND PICTURES BELOW

Gluten and Dairy Free Chocolate Chip, PB and Oatmeal Cookies

INGREDIENTS: – 1/2 cup almond flour, 1 cup dark chocolate chips, 1 cup CHUNKY peanut butter, 3/4 cup oats, 1/2 cup of honey, chopped walnuts (optional), 1tsp of Ghiradelli 100% Cocoa Powder, 1 egg, 1tsp baking soda, pink himalayan sea salt (optional)

Directions: Mix together the almond flour, chocolate chips, peanut butter, oats and honey and place in the refrigerator for about 30min.

Next you will add in the 1 egg and baking soda and mix until it is blended. Scoop the mixture onto parchment paper and based off of the LARGE portions I distributed, you will end up with 9 large cookies. Add finely chopped walnuts and place onto individual cookies.

Bake for 12 minutes to ensure the crunchy exterior and ooey gooey center. Take out of the oven, let cool for about 10-15min and then sprinkle some sea salt for an extra pizazz!

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