Let’s start with busting the most common misconception about healthy eating and diets: that because you’re on a diet, you cannot eat desserts. That, ladies and gentlemen, is absolutely untrue. There are so many healthy dessert options in the market these days that you will literally be spoilt for choice. Plus you can play around with your ingredients and make some of the healthiest and tastiest desserts by substituting calorie filled ingredients.
Now, when a tray of freshly baked cookies is being passed around the table, it can get difficult to avoid these sweet treats without going on a guilt trip. But there we have for you three recipes of your beloved cookies that you can use to make the healthiest, not to mention the tastiest, desserts.
Peanut butter, banana and oat cookies
Let’s start with the good news first. These cookies contain only 82 calories each! Plus they’re gluten free variations available to this too. Yes, these peanut butter-banana-oat bits of divine indulgence are as healthy as healthy can get. Great for a mid-day pick me up, don’t forget to pack one in your lunch box.
- ½ cup flaxseed
- ½ cup oat flour (about 1/2 cup)
- 3 cups certified gluten-free old-fashioned rolled oats
- 1 teaspoon baking soda
- 3/4 cup peanut butter
- 2 tablespoons buttery spread (you can opt for non-dairy options)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/3 cup semisweet chocolate minichips
- 1/4 cup unsalted, roasted sunflower seeds
How to make it
Oatmeal, Chocolate and Walnut Cookies
Crunchy walnuts and chewy oatmeal will work their magic to give you these delicious post lunch treats. High on taste and nutritional value, they make a good addition to lunch boxes. Each cookie contains 77 calories.
- Preheat oven to 350°. Mix flaxseed meal, flour, oats and baking soda in a medium bowl; stir with a whisk.
- Mix peanut butter, buttery spread and sugars in a large bowl; beat with a mixer until blended. Add banana, vanilla, and eggs, beating until blended.
- Add flour mixture, minichips, and sunflower seeds to this.
- Drop this mixture onto baking sheets around 2 inches apart and bake at 350° for 12 minutes. Cool
How to make it
- ½ cup brown rice flour
- ¼ cup white rice flour
- ¼ cup potato starch
- ¼ cup cornstarch
- 1 cup certified gluten-free quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts
- 1/4 cup semisweet chocolate minichips
- Preheat oven to 375°. Mix the flours, potato starch, cornstarch, baking soda, oats, baking powder and salt and stir with a whisk.
- Mix granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer until well blended. Beat in the vanilla extract and egg.
- Gradually add flour mixture, beating at a low speed until blended. Fold in walnuts and chocolate minichips.
- Drop the dough on baking sheets at least 2 inches apart and bake at 375° for 10 minutes. Cool.
You’re going to love these healthy cookies if you’re a fan of coffee. At 98 calories per cookie, this one is a perfect snack to be served during those high tea or brunch parties. Plus it serves as a great snack on the go. These are best had with coffee to echo the espresso.
How to make it
So, who’s up for a sweet treat party?
- Mix flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk.
- Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly.
- Add espresso granules to pan; stir until blended. Remove from heat.
- Pour chocolate mixture into a large bowl; cool for five minutes.
- Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk.
- Add flour mixture to egg mixture, stirring gently just until combined.
- Chill the dough for at least 2 hours or overnight.
- Preheat oven to 350°.
- Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place the balls 2 inches apart on baking sheets. Bake at 350° for 10 minutes.