I’ve been making a whole lot of what I call “super cookies” lately — one oven heat-up and you’re good on cookies for a while! Perfect for fueling all of your events and activities, super cookies are “super” because they taste like cookies – but are built of the good, healthy stuff your body needs and thrives on, like flax, coconut, cranberries and good sugars. It’s like cheating – sans any guilt!
This recipe, with the sweet taste of cranberry and the tang of lime juice, is sure to tickle your taste buds into sweet-tooth submission. Just try not to eat all of them in one sitting (or do, because your body is going to thank you for it with energy and smiles abound!) These are vegan, gluten-free, and tangy!
Here’s how you make them:
- 1 tablespoon coconut oil
- 2 tablespoons shredded coconut
- 2 tablespoons cashew butter
- 2 tablespoons lime juice
- ½ cup buckwheat flour
- 1 cup brown rice flour
- ½ cup ground flaxseed
- ¾ cup applesauce
- 1 cup dried cranberries
- 2 tablespoons raw unrefined sugar
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Pre-heat oven to 300 degrees.
- Mix dry ingredients (cranberries, buckwheat flour, brown rice flour, ground flaxseed, shredded coconut, sugar, and baking soda) in a mixing bowl.
- Add wet ingredients (lime juice, coconut oil, cashew butter, applesauce, and apple cider vinegar) to the dry ones.
- Stir well until entire mixture is thoroughly moistened.
- Form large tablespoon-size balls and place on well-greased baking pan.
- Flatten each cookie with a fork. They needn’t be perfectly flat, though – imperfection is perfect when it comes to home-made cookies.
- Top cookies with a bit more shredded coconut – this part is all you – you decide how coco-nutty you want these!
- Bake cookies at 300 degrees for 13 – 16 minutes. When the cookies rise slightly and the edges begin to brown, they’re done.
- Remove from heat and cool for ten minutes – then remove cookies from pan and enjoy!
What are some of your favorite healthy sweets?