Healthy Dessert Recipes Can Be Tasty Too!
A Little Trick For Making a Healthy Cookie Taste Sweet….
without Adding Empty Calorie SugarBelieve it or not my healthy cookie recipe actually only has 3 tablespoons of sugar (but they still taste sweet!) The rest of the sweetness comes from all-natural dried apricots. By the way, sometimes I’ll use prunes as a sweetener but because I wanted the peanut butter cookies to look like “regular” colored peanut butter cookies I decided to use sun-colored dried apricots instead of purplish-brown prunes.
Dried apricots are a favorite “health food” among the natural food crowd because they offer a concentrated source of natural fruit sweetness that comes packaged with anti-inflammatory plant-based phytonutrients, tons of antioxidants including vitamin A and beta-carotene plus potassium and phytosterols too.
When using dried apricots as a sweetener for cookies you want to stew them first. You can stew apricots stove top or just do what I do and put the apricots in a cup of water in a microwave-safe dish and microwave on high for about 2 1/2 minutes. Then let the apricots sit in the super hot water for about 5 minutes to soften. Drain the water and the dried apricots are ready to be pureed with the wet ingredients you use in your cookie batter.
Oh! and I buy organic dried apricots because they don’t contain sulfur dioxide. Ok, on with the healthy cookie recipe….
A Yummy Healthy Cookie For the Holidays
Peanut Butter Cookies
Yields 20 Cookies
- 14 organic dried apricots
- 1/2 cup peanuts
- 2 tablespoons extra virgin coconut oil melted
- 1/4 cup plus 3 tablespoons all-natural creamy peanut butter
- 1 pastured organic egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons water
- 3 tablespoons brown sugar
- 1 cup plus 2 tablespoons white whole wheat flour (such as King Arthur brand)
- 1/2 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- Preheat oven to 350 degrees. Lightly oil a baking sheet with extra virgin coconut oil.
- Place dried apricots in a microwave-safe dish and cover with 1 cup of water. Heat on high for 2 1/2 minutes. Let apricots sit in hot water for 5 minutes. Drain water and set apricots aside.
- Place peanuts in a mini food processor and process into fine “crumbs”. Set aside.
- In a high-speed blender, add the apricots, melted extra virgin coconut oil, peanut butter, egg, pure vanilla extract and water. Process on high speed for 1 minute, or until smooth and creamy. Add the brown sugar and process again.
- In a medium-sized bowl mix together the flour, baking soda and salt. Stir the wet ingredients in with the dry and mix well. Add in the peanuts and stir to combine.
- Measure one tablespoon of batter per cookie and place cookies on prepared baking sheet. Flatten cookies lightly with a fork. Bake for 12 to 15 minutes. Remove cookies from the oven and set on a rack to cool. Note: Cookies will keep for 3 days in a covered container or freeze for up to one month in a zip-top bag.