Hope everyone had a lovely Mothers Day weekend! I was so excited to use this occasion to make some amazing healthier treats for my family. I eventually decided on two recipes from the Minimalist Baker: raw vegan carrot cake (because the cheesecake was so great last time) and healthier cookies. Yum!!!!
I’m not going to attach the recipe for the carrot cake, because I literally just followed it exactly, but you can find it at the Minimalist Baker. I do have one tip: make sure you use kitchen roll to squeeze some of the moisture out the carrots, because my mixture ended up pretty moist. I would also use a tsp less vanilla extract for the cake, just personal preference. It was still super tasty though, and my family were all impressed.
It was a very rich cake, which stops you eating too much at once! Definitely a dessert rather than a snack. On the other hand, I could keep eating the cookies I made allllll day. Get the original recipe from Minimalist Baker, and here’s my version:
healthier Cookies: chocolate chip oatmeal
- 3/4 cup almond flour
- 3/4 cup rolled oats
- 1/4 cup desiccated coconut
- 1/4 cup cacao nibs and raisins
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut sugar
- 1/4 cup aquafaba (liquid in a chickpea can)
- 2 tbsp almond butter
- 3 tbsp melted coconut oil
Mix together the almond flour, oats, coconut, chocolate/raisins, baking powder, salt and sugar in a large bowl.
In a separate bowl whisk the aquafaba until loose peaks have formed (I managed to get half of the aquafaba to do this, but the rest stayed pretty liquid).
Beat the almond butter and oil into the aquafaba then add to the dry ingredients. At this point my dough was really wet, so I added in another 1/4 cup of almond flour and a heaped dessert spoon each of coconut and flax seed.
Chill dough in the fridge for half an hour. Once chilled form into about 12 discs and place at least an inch apart on a tray lined with baking paper.
Bake for 10 minutes at 180 degrees celsius and an extra 2 minutes at 190 degrees celsius to encourage that crispy golden brown colour. I kept mine in for an extra couple of minutes because they seemed to need it.
I used a mix of cacao nibs and raisins because I had no chocolate (I did have some, but my housemate accidently knocked the first batch of dry ingredients with the last of the chocolate all over the floor).
Cacao nibs taste great and add amazing texture, but don’t melt when baked. I think that might have contributed to the slightly crumbly nature of these heathier cookies (and possibly I added a bit too much extra flour).
However I loved these, they have the perfect amount of crunch and they got the seal of approval from everyone. And I learnt something new with the aquafaba (who knew you could use chickpea liquid as a binding agent, and still end up with tasty cookies?!).
I can’t wait to try out both of these recipes again and get them absolutely perfect. I’m loving searching for healthier alternatives to my favourite treats, so I can eat them on a more regular basis! Definitely recommend trying these recipes, hope you enjoy them. x
if you liked these healthier cookies why not try:
- Carrot cake granola bars – gooey and delicious autumny flavour