Sunday, January 3, 2016

Snap Cookies

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Happy New Year! I hope you enjoyed wrapping up 2015 and ringing in 2016 with loved ones! Now that we're a few days into the new year, I've had my moment of reflection and seeing that this is a big year for me, I have some personal goals set to accomplish. Have you made any goals for yourself?


Like many folks, healthier food choices may be on your mind, especially after the last couple of months with holiday food festivities. If you could use some detoxing from the holidays, I have this great recipe to share, thanks to my friend, Dawn Jackson Blatner. She has these great 'SuperSwap' Cookie recipes that only have 5 ingredients - using no butter, added sugar and no flour. That means these are vegan and gluten free!

I love that they are healthy and super easy to make too. These aren't your typical cookie size either - instead, they are small and cute as a button, making it perfect for snacking too...

Carrot Snap Cookies

3/4 cup unsweetened coconut flakes 
1/2 cup raw sesame seeds
8 medjool dates, pitted
1/4 cup finely grated carrot 
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
 
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In food processor, add coconut, sesame seeds, dates, grated carrot, nutmeg and salt and blend for 5 minutes, scraping down the sides a couple of times. At first it may not seem like it will come together, but with enough blending, it will form a nice, sticky dough. Blend until you cannot see the sesame seeds.

Use a 1-teaspoon measuring spoon to make tiny rounds. Place on a parchment paper-lined baking sheet. Bake for 15 minutes in preheated oven, until golden on the bottom. Immediately after removing cookies from oven, gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Be careful not to smash them so hard that they break or crumble.

Allow cookies to cool and store them in an airtight container for up to five days or freeze for up to three months.

Lemon Snap Cookies

3/4 cup unsweetened coconut flakes 
1/2 cup raw sesame seeds
8 medjool dates, pitted
1 teaspoon of finely grated lemon peel
3 tablespoons lemon juice
1/8 teaspoon sea salt
 
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In food processor, add coconut, sesame seeds, dates, lemon peel, lemon juice and salt and blend for 5 minutes, scraping down the sides a couple of times. At first it may not seem like it will come together, but with enough blending, it will form a nice, sticky dough. Blend until you cannot see the sesame seeds.

Use a 1-teaspoon measuring spoon to make tiny rounds. Place on a parchment paper-lined baking sheet. Bake for 15 minutes in preheated oven, until golden on the bottom. Immediately after removing cookies from oven, gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Be careful not to smash them so hard that they break or crumble.

Allow cookies to cool and store them in an airtight container for up to five days or freeze for up to three months.

Ginger Snap Cookies

3/4 cup unsweetened coconut flakes 
1/2 cup raw sesame seeds
8 medjool dates, pitted
2 teaspoons grated fresh ginger 
1/8 teaspoon sea salt
 
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In food processor, add coconut, sesame seeds, dates, ginger, and salt and blend for 5 minutes, scraping down the sides a couple of times. At first it may not seem like it will come together, but with enough blending, it will form a nice, sticky dough. Blend until you cannot see the sesame seeds.

Use a 1-teaspoon measuring spoon to make tiny rounds. Place on a parchment paper-lined baking sheet. Bake for 15 minutes in preheated oven, until golden on the bottom. Immediately after removing cookies from oven, gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Be careful not to smash them so hard that they break or crumble.

Allow cookies to cool and store them in an airtight container for up to five days or freeze for up to three months.

Nutrition (3 cookies): 130 calories, 8g total fat, 16g carbs, 3g fiber, 2g protein

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