I took my own advice this weekend and whipped out my handy Ultimate Recipe Substitution Guide to make a batch of extremely delicious and totally healthy Christmas cookies.
According to the harshest cookie critic I know, “They were delish. I ate them instead of a Kit Kat even.” – Claudia.
I found the original recipe on Anne’s incredible blog, Fannetastic Food. While her recipe was already super nutritious, I decided to make some substitutions in order to make these babies gluten-free and low-carb, and to give them some holiday cheer.
Instead of whole-wheat flour, I used almond flour. I also replaced the maple syrup with half the amount of honey to cut out some sugar (Note: this means they are no longer vegan. Feel free to stick with maple syrup if you have dietary restrictions). And instead of raisins, I used cranberries, mini cacao chips, and chia seeds.
The result: the most moist, melt-in-your-mouth cookies ever. The flavor combination with the sweet cranberries and rich cacao was perfect and the chia seeds added an unexpected crunch.
I was so satisfied, I ate a 1/3 of the batch immediately. We’ll call it dinner.
Luckily, these cookies are only 90 calories each, and full of healthy fat and dietary fiber. The almond flour and oats also give them a little protein as well.
Cranberry Chocolate & Chia Oatmeal Cookies
1 C. Oats
2/3 C. Almond Flour
1 T. Chia Seeds
1/4 tsp. Baking Soda
1/4 tsp. Cinnamon
Sprinkle of Salt
2 Ripe Bananas, mashed
1/4 C. FF Greek Yogurt
2 T. Honey
1 tsp. Vanilla
1/3 C. Dried Cranberries
2 T. Mini Chocolate Chips or Cacao Nibs
1. Preheat oven to 350.
2. Mix all dry ingredients in one bowl and wet ingredients in another. Then combine the two.
3.Stir in chocolate/cacao and cranberries.
3. Drop 2-3 T. of the batter on a greased cookie sheet (I sprayed mine with coconut oil) and bake for about 10-12 minutes.
Total Calories: about 90 (makes 15) 13 g. carbs, 2.5 g. protein
If you haven’t seen it yet, check out my guide to healthy recipe substitutions to makeover recipes like this on your own!