As promised, I’ve converted some of your favorite recipes into healthier versions of the classics. Some of them will taste very similar to what you know and love…some will be vaguely inspired by the former. Either way, these recipes will offer you more nutritional benefits and still allow you to participate in the festivities. Doesn’t mean you can eat the whole batch 🙂 But don’t beat yourself up over the occasional treat 🙂
I’ll start with my personal favorite:
No Bake Cookies
1/2 cup coconut oil, 1 cup turbinado, 1/2 cup almond milk, 1/4 cup cocoa powder, 1/2 cup natural peanut butter, 3 cups oatmeal, 1 tsp vanilla
Directions: Stir the oil, turbinado, almond milk, and cocoa powder in a saucepan over medium/high heat. Bring to boil, reduce and simmer for 3 minutes. Remove from heat and stir in oats, peanut butter and vanilla. Drop in rounded spoonfuls on wax paper or spread in bar pan. Refrigerate. Because the coconut oil liquifies when warm, keep these cool. I prefer to keep them frozen. They thaw very quickly.
These cookies are loaded with fiber, antioxidants and lots of healthy fat. We’ve cut the sugar in half, but there is still plenty of sugar in there, so be mindful of that. Also, these are rich and calorie dense, so a 1″x1″ serving would be a good “treat” size 🙂
So, there are ways to make lemon squares “healthier”, but I wanted this to be REALLY healthy…which means it’s not EXACTLY lemon squares, but should satisfy the craving. This is Lemon Curd Crumble, which is basically lemon square filling topped with homemade granola.
1 tsp arrowroot powder, 1/3 cup lemon juice, 1/4 cup honey, 1 cup silken tofu, zest of 1 lemon
Blend all ingredients together in blender or food processor. Pour in baking dish lined with wax paper and bake for 25 minutes at 350°.
Top with this (really simple) granola recipe:
2 cups oats (whole, rolled), 1/2 cup flaked coconut, 1/4 cup maple syrup, 2 tsp vanilla, add one of the following: cinnamon OR dried cranberries
The cranberries make it very festive looking, but if you don’t have any, cinnamon gives it great flavor.
Toss all ingredients together and bake in the oven for 60-75 min, tossing every 20 min or so.
Once you pull it out of the oven, if you’re going to serve the whole pan of lemon squares at once, then sprinkle granola on top and pop back in for just a few min. If you are just having a serving, save the granola in a separate container and sprinkle about 1/4 cup on top of a 2 inch square.
I must add that I have some of this in the oven right now as I’m typing this and my house smells amazing!
Peanut butter blossoms/Peanut Butter Cup cookies/Choc Chip
These cookies will use the same base. The cookie batter is flourless and is made like this:
1 Cup peanut butter (or other nut butter), 1/2 cup maple syrup, 1 egg, 1 tsp baking soda.
Mix all ingredients together well. For the peanut butter blossoms, spoon the batter on a non-stick baking sheet and bake for about 12 minutes at 375°. Remove from oven and press a small chunk of 70% cocoa dark chocolate into the center.
For peanut butter cup cookies, I call these Inside Out Peanut Butter Cups. In a muffin tin, put a small amount of batter in the bottom of each tin, then put a small dark chocolate chunk on top of each half filled tin. Top each tin off with another spoonful of batter and pop in the oven at 375° for about 12-15 minutes.
For classic chocolate chip, you guessed it, stir in chocolate chips, then spoon batter onto non-stick sheet.
If you are allergic to peanuts but other nuts you’re fine with, you can swap the peanut butter for any nut butter. I love using almond butter! A serving size is a cookie that’s about the size of a rounded tablespoon with the batter is raw.