I'm sure you can tell by now that I LOVE cookies...
So here's another cookie recipe!
I can't say anything about how great these cookies are nutrition-wise, but I CAN say that these cookies are great for the holidays!
'Tis the season to be jolly. Fa la la la la, la la la la.
Well, 'tis the season that we usually eat like crap too.. It's sad, but true! I always try to follow the 80/20 rule for the entire year, but around the Christmas holidays (which also happens to be my birthday), it usually gets swapped to the 20/80 rule...
(The 80/20 rule is eating healthy and nutrient dense 80% of the time, and forgiving yourself for indulging in whatever it is 20% of the time. So when I say the 20/80 rule... That's not a very good rule to live by...)
I'm not gonna lie, I've got a massive sweet tooth. As a kid, I used to eat vanilla bean ice-cream with powdered chocolate Nesquick on top, and a splash of half and half cream with my dad before going to bed pretty much every night of the week. I think that might be where my sweet tooth roots from... ya think? haha
But anyways, it's hard finding balance when it's the holiday season, and everywhere you go you see a box of Toffifee, a Terry's Chocolate Orange, or an Eggnog Latte waving at you, and calling your name as you walk by drooling. Well, the best thing to do, is walk by and fight the crave. The next best thing to do, is keep drooling until you get home and can create a healthy dessert that doesn't have artificial flavours, preservatives, or sugar added. And the NEXT thing you can do (which isn't that great, but will have to do when it comes to Christmas season), is just go for it, dude!
Not everyday are you with your entire family at a gathering, or people offer you shortbread cookies with a maraschino cherry on top. What do you do? Refuse it? Well, you CAN. But I sure don't. I try to limit myself, and attempt to make up for the bad stuff by still choosing to nourish myself with lots of fresh greens, a green supplement to get lots of that chlorophyll to enhance detoxification, foods rich in B-Vitamins as well as a B-vitamin supplement to help with my liver, metabolism, blood sugar levels, and mental health, and making sure to try to lower the glycemic index of foods by having lots of fibre, protein, and healthy fats such as omega-3's.
As I said earlier, I'm not gonna lie..
I've slipped a few times (or maybe lots) this holiday season. Whatever. I'm human. And I will love myself, and my body no matter what. Sometimes having a little slip, and waking up with a hangover and puffy hands from all the beer and bar food you ate the previous night makes you realize how fortunate we are and how great we feel when we do have good health!
So back to the cookies..
I made sure to use FRESH cranberries in this recipe, and used eggnog instead of milk (because who wouldn't eggnog if they can? It's only around for the holiday season people!). I also added some protein, and fibre to help lower the glycemic index. Other than that, the oats add a little bit of complex carbohydrates and the cranberries add antioxidants. It's not the healthiest recipe, but it's pretty tasty, and is totally cost efficient as this recipe makes about 40-48 cookies... It's prefect for gift giving!
Cranberry Eggnog Cookies
1 C butter, softened
1 C coconut sugar (sucanat)
2 eggs (preferably local, and free range)
1/2 organic eggnog (may use dairy, soy, or almond)
2 C flour (Wholewheat, quinoa, or gluten free flour)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
2 C oats
1/2 C fibre supplement such as Nutracleanse, or ground chia.
2-3 scoops vanilla protein powder (New Zealand isolate whey or plant based)
2 tsp orange zest
2 C fresh cranberries
**Make this recipe vegan by replacing the butter with coconut oil, the eggs with chia eggs, and use organic soy or almond eggnog.**
First, let's start with the cranberries:
Put the cranberries in a food processor and pulse until small pieces. Set aside.
|I pulsed the cranberries for about 30 seconds. This is about the size you want them to be.|
Preheat oven to 375° and line cookie sheet with parchment paper.
In a mixing bowl, add the butter, coconut sugar, eggs, and eggnog. Mix with a hand blender for about a minute until smooth.
In a separate large bowl, add the flour, baking powder, spices, oats, fibre, protein, and orange zest.
Give a quick stir and then add in the wet ingredients. Mix with a beater until sticky.
Fold in the cranberry pieces with a large spoon.
Spoon the dough into 3" balls and place about 2" apart from another. Press them down slightly.
Bake in the oven for 8 minutes on the middle rack.
Let cool on wire rack before storing in air-tight containers.
Best stored in the fridge.
Will make approximately 40-48 cookies.
|Excuse my chipped nail paint and bad cuticles.. At least I stopped biting my nails right?|