If you are like me, you LOVE cookies. However you don't love the feeling you get after eating a sugary cookie... When we eat something high in sugar, our blood sugar spikes and then we body responds by a cascade of mechanisms. For myself, I tend to feel sluggish and SO thirsty. This is why I wanted to create a recipe that is nutritious, and doesn't leave me feeling bad but that does not compromise on taste! After many many many tries (thanks to my partner for trying ALL of them!) I finally found the perfect cookie!!!
I hope you enjoy this recipe as much as I do !
1 large eggs
1/2 cup coconut oil (melted) (OR 1/2cup of butter/margarine)
1/3 cup light brown sugar (packed)
1/4 cup granulated sugar
1 Tbsp. of vanilla extract
1 tsp cinnamon
¼ tsp salt
1 tsp baking soda
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
½ cup flaxseed (finely ground)
3 tbsp hemp seeds
3/4 cup semi-sweet chocolate chips
Optional: 1/3 cup of pecans or walnuts
Preheat oven to 350 F, line baking sheet with parchment paper
In a large mixing bowl, add the egg, coconut oil, sugars, vanilla, cinnamon and salt. Mix until combined.
Add the baking soda, oats, flour, hemp seeds and flaxseed and mix until combined.
Mix in the chocolate chips and nuts.
Optional: Cover with plastic wrap and refrigerate for 2 h. This will help the cookies not to spread. (Shortcut: Freeze for about 15 minutes.)
Form the dough into balls and place on a cookie sheet lined with parchment paper. Top with more chocolate chips if desired.
Place the cookie dough balls 2 inches apart.
Bake about 9 minutes or until edges and top are just beginning to set.
Let cookies cool for 5 minutes before transferring to cooling rack.
Cookies can be stored in friedge for 1 week or freezer for up to 6 months!
Marie-Pier Pitre-D'Iorio, RD, B.Sc.Psychology