Before we get to the recipes, I want to remind you: although there is no ordinary sugar in this cookie, but nevertheless – it is sweet due to syrups and dried fruits. Yes, it’s all natural and healthy. Gluten-free and healthy baking recipes #2.

Recipe #1: macaroons

ATTENTION: the cookie dough should be in the refrigerator for at least 1 hour!

cookie

Ingredients (about 40 pieces):

Cold Pressed Coconut oil 4.41 oz
Agave syrup or maple syrup 1/2 cup Large egg 1 piece
Baking powder 2 teaspoons
Almond flour (or regular almonds ground into flour in a blender/mini-cutter) 2.64 oz
Rice flour 3.53 oz
Vanilla stick grains 1 pc
Rice milk for lubrication (or other vegetable)
Chopped almonds (for decoration) 3 tablespoons

Instruction:

Rub the syrup and coconut oil with a mixer until you have a homogeneous mass. Beat in 1 egg, add baking powder and whisk until airy. Add both types of flour and mix with a spoon (there should be no lumps). You should get a fairly thick lump of dough. Wrap it in plastic wrap and leave it in the refrigerator for at least an hour.

The dough can be stored in the refrigerator for up to 2 days. After an hour, remove the dough from the refrigerator and divide into 4 equal parts. Preheat the oven to 356 F. Roll 4 sausages out of the dough about as long as the length of a standard baking sheet.

Lay 2 baking sheets with baking paper and put 2 sausages on each at a good distance from each other (the cookies will grow in width), having previously crushed them with the palm of your hand so that they become flat.

Bake 1 baking sheet at a time for about 12 minutes — pull out until it starts to turn brown. Cut the freshly baked cookies immediately with a knife until they harden, and put them to cool on the grill.

Recipe #2: oat-buckwheat cookies with cinnamon. Gluten-free and healthy baking recipes #2.

Such cookies can be safely taken with you for snacks to the gym — much better than those protein snacks that are sold there. It is also suitable for those who want to part with sugar, but are not yet ready to live completely without sweets. It has a lot of fiber, so it is not as harmful as the classic cookies made of flour, sugar and butter.

cookie

Ingredients (about 12 large pcs.):

Bananas 2 pcs
Pitted dates 10 pcs
Eggs 2 pcs
Tahini paste 2 tablespoons
Coarsely chopped almonds 3 tablespoons
Gluten-free oatmeal 1 cup
Buckwheat 5.29 oz
Sesame seeds and/or peeled sunflower or pumpkin seeds 5.29oz
Salt to taste
Cinnamon 1 teaspoon
Ground cardamom 1 teaspoon
Optional: 85% chocolate for decoration 2 tablespoons

Cookie preparation:

Mix bananas, dates, eggs and tahini paste in a blender or food processor until smooth. Mix almonds, oatmeal, buckwheat, spices and seeds/sesame seeds in a separate bowl and add the egg mass. Mix again. Preheat the oven to 356F). Put the dough into a medium-sized mold, having previously laid it with baking paper. Bake for about 25 minutes in the middle of the oven. After your cookies are baked, let them cool completely and only then cut them into pieces of the desired size with a knife. If you decide to decorate cookies with chocolate: melt the chocolate in a water bath and pour a thin stream of chocolate over the cookies.

Recipe #3: nut-lemon cookies. Gluten-free and healthy baking recipes #2.

cookie

Ingredients (approximately 36 pieces):

Hazelnut 3.53 oz
Peeled sunflower seeds 3 tablespoons
Gluten-free oatmeal 4.41 oz
Salt to taste
Zest of 1 lemon (only if you have organic lemons for sale)
Zest of 1 orange (about 1 tablespoon)
Natural syrup (agave, maple) 1/2 cup

Instruction:

Grind the nuts and seeds in a blender or food processor into flour. Pour into a bowl. Also grind the oatmeal into flour and mix with nut flour.

Mix all the resulting flour with the rest of the ingredients, gradually adding the syrup. Preheat the oven to 356 F. Put baking paper on 2 baking sheets and spread the cookies one by one with a wet spoon, pressing a little so that it becomes flat. Bake for about 12 minutes, 1 baking sheet at a time. When the cookies are baked, cool them and put them in tin or glass jars for storage.

Recipe #4: chocolate chip cookies with beans

This cookie is just an option for parents who do not know how to introduce vegetables into the child’s diet. It consists almost entirely of vegetables, and at the same time, no one in life will guess about it if you don’t tell him about it.

cookie

Ingredients (about 10 pcs.):

Black canned beans 8.82 oz
Small squash 3.53 oz
Olive oil 4 tablespoons
Coconut sugar 3.53 oz
Coconut oil 2 tablespoons
Natural cocoa powder 4 tablespoons
Cinnamon 1 teaspoon
Baking powder 1 teaspoon
Chocolate 85% 3 tablespoons

Instruction:

Cut the zucchini into medium pieces and mix in a blender with olive oil and beans, from which pre-drain the water and blot it with a kitchen paper towel. Add all the other ingredients (except chocolate) to the bean mass and mix until you get a homogeneous dough. Chop the chocolate coarsely with a knife and mix into the dough. Preheat the oven to 356 F. Line a baking sheet with baking paper and spread the dough with a tablespoon, leaving a distance between it. Bake for about 12-15 minutes. When the cookies are baked, cool it and then pack it in a tin or glass jar.

Recipe #5: nut cookies with oatmeal and buckwheat. Gluten-free and healthy baking recipes #2

ATTENTION: the cookie dough should be in the refrigerator for 1 hour!

cookie

Ingredients (approximately 24 pieces):

Gluten-free Oatmeal (coarse flakes) 5.29 oz
Buckwheat flour 5.29 oz
Walnuts 2 tablespoons
Cold pressed coconut oil 4.41oz
Agave syrup or maple syrup 1/2 cup
Chocolate 85% 4 tablespoons
Salt to taste
Soda 1/2 tsp.

Instruction:

Grind 3 tablespoons of oat flakes in a blender to the state of flour (not all!). Mix the resulting flour with the remaining oatmeal and add buckwheat flour.

Chop the nuts coarsely with a knife and mix them with the flour mixture, adding salt and baking soda. Mix it up. Melt the butter in a ladle over low heat, cool slightly and add the syrup, mix.

Add the butter mass to the dough and stir well. Chop the chocolate coarsely with a knife and mix into the dough. Assemble the dough with your hands into a large ball, wrap it in plastic wrap and put it in the refrigerator for 1 hour.

Preheat the oven to 356F. Take the dough out of the refrigerator and divide it into about 24 small balls. Line the baking sheets with baking paper and place the balls on them, pressing them with a spoon or palm so that they become flat. Bake for about 12 minutes. When the cookies are baked, cool it and then pack it in a tin or glass jar.

Here’s a cookie you can bake yourself or in the pleasant company of friends or children. At the same time, you will be surprised how delicious cookies from healthy ingredients can be! Of course there must be pleasures in this life! Especially when it’s fun – with vitamins. Bon Appetit!

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