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I’m really excited about these cookies. Granted, I get excited about most things I post on this site (like yesterday’s video, for instance), but these cookies really have me pumped.
Why? Because they taste great, of course, but also because they are so incredibly healthy. The cookies resemble traditional drop cookies in that they’re somewhat irregularly shaped, but not a thin, sprawling mess (like the coconut lace cookies I tried making last week…don’t even get me started). They are surprisingly light on the tongue, not the least bit dense or chalky, and sing with hearty molasses flavor. They freeze well, as every good drop cookie should, and—for a cookie—they pack some pretty stellar nutrition in every bite.
What makes them healthy?
- Almond flour: Loaded with heart-healthy fats and low in carbs, almond flour boosts the protein content of these cookies as well.
- Garbanzo bean flour: It took me a while to embrace baked goods made with bean flour, but trust me. These don’t taste beany! Using just a half cup of garbanzo flour adds fiber and protein without contributing an “off” flavor.
- Quinoa flakes: Essentially just steam-rolled quinoa, quinoa flakes give the cookies some texture and structure. Although it is often placed in the same category as grains, quinoa is actually a seed, so I call it a “pseudo-grain.” I’m still not eating much in the way of grains these days, but I find that a small amount of quinoa flakes in the cookies does not bother me. (The key is that I’m not eating the entire batch in one sitting!)
- Flaxseeds: High in healthy fats, lignans, and fiber, flaxseeds make their way into most of my baked goods simply because you can sneak them in without even tasting them, so why not?
- Molasses: Blackstrap molasses is the by-product of cane sugar after it is refined. High in iron, magnesium, and other minerals, molasses gives the cookie their signature flavor while also lending sweetness.
Want to give the cookies a more indulgent spin? Stir some dark chocolate chips into the batter. I haven’t done this yet (still watching my sweeteners and trying to keep things as pure as possible), but I’d be lying if I said I hadn’t thought about that variation. Molasses and chocolate chips in a soft, cakey cookie? Pass me the Santa plate, please.
Chocolate chips or not, these treats are the real deal when it comes to healthy baked goods. I’m confident that non gluten-free-ers would never know the difference and that folks who shun “health food” wouldn’t mind these one bit.
Soft Molasses Drop Cookies
Makes about 22 cookies
3/4 cup blanched almond flour
1/2 cup garbanzo bean (chickpea) flour
1/2 cup quinoa flakes
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon sea salt
1 medium ripe banana, mashed well
1 large egg white
2 tablespoons ground flaxseed
1/4 cup blackstrap molasses
2 tablespoons honey
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together the almond flour, garbanzo bean flour, quinoa flakes, cinnamon, ginger, baking soda, and salt. In a separate bowl, whisk together the banana, egg white, flaxseed, molasses, and honey. Stir the wet ingredients into the dry until thoroughly incorporated.
Drop tablespoons of the batter (it will be moist) onto the baking sheets. Bake until just firm to the touch and fragrant, about 14 minutes.
Cool completely before serving. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Find more healthy recipes at Slightly Indulgent Tuesday.