Recipes
Use these recipes as guidelines. Try them out,
then make them your own. Use the provided tips + variations to fit your preferences or pack in the nutrition. Tweak them to suit your lifestyle or swap out ingredients to make them allergy-friendly. I’ve taken out the nutrient guesswork by adding whole food ingredients with extra vitamins, minerals, fiber, antioxidants & omega-3s.
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Nut Butter Chia Seed Whole Grain Cookies (Peanut-Free, Egg-Free & Vegan)
October 10, 2013 by Melanie Zook
Fiber, omega-3s, protein, and antioxidants all disguised as an easy-to-make cookie? Yes, please. Inspired by the Meal Makeover Moms, I set out to make a snack for my kids AND me that was just that. What resulted was an energy- and nutrient-packed bit of nut-buttery, chocolate-y deliciousness. Enjoy!
Ingredients
1¾ cups whole wheat flour
½ cup mini chocolate chips
¼ cup flaxseed
¼ cup wheat germ
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar (I use organic evaporated cane juice, available at Costco & BJs.)
¾ cup natural creamy peanut butter (Peanut allergy? Try swapping the PB with almond butter or even sunflower seed butter.)
2 tablespoons chia seeds + 6 tablespoons water (combine, stir & let sit until a gel forms)
¼ cup milk (can be substituted with a plant milk if you’d like a vegan cookie)
½ cup applesauce
2 teaspoons vanilla extract
Method
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with cooking spray.
In a medium bowl, whisk together the whole wheat flour, chocolate chips, flaxseed, wheat germ, baking powder, baking soda & salt. Set aside.
In a large bowl, combine the sugar, peanut butter, chia seed gel, milk, applesauce & vanilla.
Gradually mix the flour mixture into the wet mixture until combined.
Place tablespoon-sized scoops of dough on the trays, about 2 inches apart.
Bake about 15 minutes; let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Variations
Try replacing all of the butter with ½ cup pureed pumpkin + ¼ cup organic (so non-GMO) canola oil. While I’m not against butter, a little extra vitamin A + fiber (+ omega-3s from the canola oil) gives them a nutrient-rich boost. I needed to add a bit more whole wheat flour (about ½ cup), but they turned out great. There was a slight pumpkin flavor, but it combined well with the oatmeal, walnuts & chocolate.
You could omit the white sugar, especially if using applesauce & pureed pumpkin, and adding dried fruit.
And/or skip the chocolate altogether (gasp!) and substitute a mix of dried cranberries, raisins & golden raisins.
If you give these a try, and find an additional way to tweak them to make them healthier, boost their nutrition, etc., do tell!
