Healthy Scrumptious Cookie Recipes!


Deep inside each and every one of us, is a secret (or not so secret) cookie monster. Chewy and moist, soft and delectable chocolaty cookies can be a bit of a weakness at times. Want to make cookies that look and taste just as good, but are a million times better for you and can actually deliver healthy benefits? I knew you’d say yes. That’s why we have a bunch of recipes on the PumpUp Blog. Happy baking!

CRUNCHY PEANUT PUTTER COOKIES

Ingredients:

  • 1 cup of natural unsalted crunchy peanut butter
  • 1 cup packed light brown sugar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 large egg, lightly beaten
  • 1 tsp. all purpose flour
  • 1 tsp. vanilla extract

Directions:

  • Preheat oven to 350F. Coat several large cookie sheets with cooking spray
  • Combine peanut butter, brown sugar, baking soda, and salt in a bowl, add the egg and vanilla extract and beat until smooth
  • Shape the dough into 24balls and arrange on the sheets. Dip the tines of a fork into flour and gently crisscross pattern into the top of each cookie
  • Bake for 10-12 minutes (or until lightly browned on the bottom), transfer to a rack and cool

Source: http://recipes.womenshealthmag.com/Recipe/crunchy-peanut-butter-cookies-i.aspx

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Ingredients:

  • 1 cup oat flour
  • 3/4 cup old-fashioned rolled oats
  • ½ tsp. baking powder
  • 1/3 tsp. baking soda
  • ½ tsp. salt
  • ½ cup raw sugar
  • 1/3 cup canola oil
  • 1/3 cup plain soy milk
  • ½ tsp. vanilla extract
  • ½ a ripe banana, cut into small pieces
  • ¼ cup chopped walnuts or other favorite nut
  • 1/3 cup semisweet vegan chocolate chips

Directions:

  • Preheat oven to 350° and combine the first 6 ingredients (through sugar) in a bowl.
  • Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
  • Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop.
  • Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.

KISS COOKIES:

 

Ingredients:

  • 1 (14 ounce) can of fat free sweetened condensed milk
  • ¾ cup reduced-fat creamy peanut butter
  • 2 cups low-fat baking mix
  • 1 tsp. vanilla extract
  • Cooking spray
  • 1/3 cup sugar
  • 40 milk chocolate kisses

Directions:

  • Preheat oven to 375°.
  • Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine.
  • Coat hands lightly with cooking spray, and shape dough into 40 Ping-Pong-size balls and roll in sugar.
  • Place cookies 2 inches apart on nonstick baking sheets.
  • Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cookies from pan. Cool completely on wire racks.

Source: http://www.health.com/health/recipe/0„10000001559139,00.html

SUPER CHERRY COOKIES:

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup almond flour
  • ½ tsp. sea salt
  • ¼ tsp. baking soda
  • 4 tablespoons unsalted butter, softened
  • ½ cup packed light brown sugar
  • 1 large egg
  • ¼ cup unsweetened applesauce
  • ½ tsp. pure almond extract
  • ¾ cup dried tart cherries
  • ¾ cup sliced natural almonds

Directions:

  • Preheat oven to 350°. Line 3 baking sheets with parchment paper.
  • In a medium bowl, combine whole-wheat flour, almond flour, salt, and baking soda. In a large bowl, beat butter with sugar until creamy; beat in egg, applesauce, and almond extract.
  • Stir in dry ingredients until combined, then stir in cherries and almonds.
  • Spoon dough by heaping teaspoons onto prepared baking sheets, 2 inches apart. Bake 15 minutes, until golden. Cool on pans 2 minutes; transfer to wire racks. 

Source: http://www.health.com/health/recipe/0„50400000122278,00.html

ANYTIME COOKIES

INGREDIENTS:

  • 1 ½ cups whole wheat pastry flour or white whole wheat flour
  • 1 ½ cups old-fashioned oats
  • 2 tablespoons ground flaxseed
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • ¼ cup canola oil
  • 2 tablespoons peanut butter (you can substitute almond butter)
  • 2 medium ripe bananas, mashed
  • 1 large egg
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips or chunks
  • ¼ cup dried pomegranates (or dried fruit of your choice)
  • 2 tablespoons chopped walnuts (optional)

Directions:

  • Preheat the oven to 350 degrees F. In a medium-mixing bowl combine the flour, oats, ground flaxseeds, baking soda and salt. Whisk to combine and set aside.
  • In a microwave safe bowl or glass measuring cup microwave the canola oil and peanut butter together for 30 seconds, stir to combine.
  • Add the mashed bananas, egg, honey and vanilla. Whisk until combined.
  • Add the wet ingredients to the dry and stir with a mixing spoon until the dough comes together. Fold in the dark chocolate, dried pomegranates and walnuts until evenly distributed.
  • Drop about 2 tablespoons of rounded dough onto a parchment lined baking sheet, placing them about 2 inches apart. Bake for 10-12 minutes, or until set and lightly golden around the edges.

Source: http://www.halfbakedharvest.com/super-healthy-breakfast-or-anytime-cookies/

CHOCOLATE CHIP PROTEIN COOKIES:

 

Ingredients:

  • ¼ cup almond meal
  • 3 tbsp. pea protein
  • ¼ tsp. baking powder
  • ½ cup unsweetened apple sauce or baby food
  • ½ tsp. vanilla extract
  • ¼ cup unsweetened chocolate chips

Directions:

  • Preheat oven to 350F. Mix all ingredients together in a medium sized mixing bowl.
  • Scoop onto cookie sheet. Cook for 20-25 minutes, or until golden brown.
  • Must wait for them to cool completely before eating them – place in fridge for a few hours to firm up.

Source: http://www.fitnesstreats.com/2014/04/chocolate-chip-pea-protein-cookies/

OREO COOKIES:

 

Ingredients For the Cookies:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened Dutch process cocoa
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 1 to 1 ¼ cups sugar
  • ½ cup plus 2 tbsp. (1 1/4 sticks) unsalted butter
  • 1 large egg 

Ingredients For the Filling:

  • ½ cup (1 stick) unsalted butter
  • 2 cups confectioners’ sugar, sifted
  • 2 tsp. vanilla extract 

Directions:

  • Set two racks in the middle of the oven. Preheat to 375°F.
  • In a food processor or the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.
  • While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  • Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough.
  • Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  • To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  • To assemble the cookies, put the cream in a pastry bag with a 1/2-inch round tip and pipe teaspoon-size blobs into the center of one cookie.
  • Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Source: http://www.womenshealthmag.com/nutrition/homemade-oreos

Enjoy these tasty and delicious cookie recipes! J