Healthy Cookies Without Flour or Sugar
These nutrient-packed cookies are a delicious, healthy alternative to traditional cookies, made without flour or refined sugar.
Ingredients
Dry Ingredients
- 70 g dried apricots soaked and chopped
- 50 g almonds chopped
- 70 g oats ensure gluten-free if necessary
- 30 g pumpkin seeds
- 40 g sunflower seeds
- 20 g sesame seeds
- 20 g flaxseeds
- 60 g cashews chopped
- 20 g pistachios chopped
- 20 g walnuts chopped
- 100 g peanuts for second batch, finely ground
- 20 g white sesame seeds
- 20 g black sesame seeds
Wet Ingredients
- 20 ml honey
- 1 egg white can substitute with flaxseed meal for vegan
- 20 ml sunchoke syrup or alternative sweetener
- 1 ripe banana mashed for second batch
Others
- Pinch salt
Instructions
Preparation
- Soak the dried apricots in cold water for about 15 to 20 minutes, then chop them finely.
- In a large bowl, mix together all of the nuts and seeds.
- Add the chopped apricots, honey, egg white, and a pinch of salt into the nut and seed mixture.
Baking
- Shape the mixture into cookie forms and place them on a lined baking sheet.
- Bake in a preheated oven at 180 °C (360 °F) for 15 to 20 minutes until they turn golden brown.
- Enjoy these nutrient-packed cookies as a healthy snack or with your favorite beverage.
Second Batch
- Blend peanuts until finely ground.
- Combine the ground peanuts, sesame seeds, pumpkin seeds, syrup, and mashed banana in a bowl.
- Shape this mixture into cookies and place them on a lined baking sheet once more.
- Bake in a preheated oven at 180 °C (360 °F) for another 15 to 20 minutes until crispy and golden.
- Enjoy these guilt-free cookies, knowing that they are loaded with health benefits!
Notes
These cookies taste fantastic on their own but can also be served with a dollop of Greek yogurt or almond butter for an extra protein boost. Store them in an airtight container at room temperature for up to a week or refrigerate for up to two weeks. Freeze them for up to three months, separated with parchment paper.