Some healthy recipes can taste, well, too healthy. Dessert should taste like dessert, but it shouldn’t leave you feeling sick, particularly at time when you are sensitive to morning sickness! Your meals shouldn’t hurt your body, they should help it, especially during pregnancy when you are literally eating for both you and your baby! Food can either be the slowest form of poison or the most powerful medicine to fuel your body and improve your health. When you supply your body with the right nutrition you will see feel the difference with more energy for your day. Healthy food can definitely be delicious, and here is one recipe where you the taste is as good as the nutrition it provides.
These cookies are the reward for lots of experimentation in the kitchen. They have the classic taste of chocolate chip cookies but are a far healthier version than the classic store bought cookies or grocery store cookie mix we all know and love, but also know is not the healthiest choice for our bodies. This chocolate chip cookies recipe supports your pregnancy health while still satisfying your sweet tooth pregnancy cravings. They are chewy, soft, and slightly crispy on the edges. The sweetness of the agave is perfectly complimented by the nuttiness of the hazelnut oil and balanced with a bit of sea salt. No one will ever know these are free of white flour, butter, or white sugar!
These cookies are a bit high in fat, but it is from high quality sources (avocado and hazelnut oil), aka guilt-free fat! According to a study published in the March 2005 issue of the "Journal of Nutrition”, avocado oil increases the absorption of carotenoids (organic pigments that act like antioxidants within the body) from your food. Fat-soluble carotenoids rely on dietary fats to be properly used, but most foods that are high in carotenoids (think red, orange, and dark green veggies) are low in fat. Avocado is unusual because it contains high quantities of unsaturated fatty acids as well as generous amounts of carotenoids. In the study, “both high and low doses of avocado oil enhanced alpha-carotene, beta-carotene and lutein absorption from a salad by as much as 15 times compared to a salad without avocado oil.”
Hazelnut oil has a similar composition to olive oil, but it contains less saturated fat per tablespoon. It is a bit on the expensive side, but it only takes a little bit to add complexity and flavor to baked goods.
If you don’t have avocado or hazelnut oil, try mixing whatever oil you have on hand (like grape seed, coconut, sunflower--maybe even try olive oil and add some orange zest!). You can also experiment with adding shredded coconut, nuts, extracts, and different spices to customize. Have fun and make healthy cooking something you look forward to!
Chocolate Chip Cookies
2 ½ cups almond flour
¼ cup sorghum flour
½ tsp baking soda
½ tsp fine grain sea salt
½ cup agave syrup
¼ cup hazelnut oil
¼ cup avocado oil
1 tablespoon pure vanilla extract
Preheat your oven to 350 degrees F on convection. Line 2 cookie sheets with parchment paper.
Whisk the almond flour, sorghum flour, baking soda, and salt in medium bowl. Set aside.
In a separate medium bowl, combine the agave, hazelnut oil, avocado oil, and vanilla.
Fold the wet and dry mix together. Bake for 10-15 minutes, rotating the pan about 6 minutes in.
Nutrition Facts: (per cookie)
All Original Content. Copyright Athena Byers 2015, All Rights Reserved.