Alright, I know what you’re thinking…it’s just plain evil to post a cookie recipe on our R.I.P.P.E.D. “D” Blog, much less TWO. But, unless you are perfect 100% of the time (which I don’t know many who are), desserts are an inevitable part of life; there are kids’ school events, play-dates and BBQ’s to attend, and junk food will be there to tempt unless you take a stand and offer smarter alternatives. What I like to do is be the one to bring the healthier dessert selections to events, because if I don’t, no one will have the option to choose healthy sweets over the ever present fat-laden cakes, cookies and pies. In my experience, my healthy treats disappear faster than the non-healthy ones because people do appreciate the opportunity to stick to their plans (or, they’re simply curious if my mystery ingredients taste as good as the well-known disastrous ones).
Both of these recipes can be prepared to suit a gluten-free diet. I incorporated one of my FAVORITE products: CocoPure. This yummy chocolate powder is super low in calories and is an amazing antioxidant…and the best part is – it’s affordable. Here are the stats: CocoPure has concentrated cocoa… not chocolate. It has an ORAC value of 5,250 per 7.4 grams – which is higher in antioxidant protection than almost every fruit and vegetable in the American diet. It contains Resveratrol, which is one of the antioxidants in grapes that is believed to help support cardiovascular health. I could go on and on, but let me say this: if you like chocolate, you’ll love this product! I stir it into my coffee every day and it tastes like dessert. I add it to my protein shakes, oatmeal and any dessert recipe that needs a cocoa kick without the fat and calories.
Coco-Dough Balls (recipe adapted from texanerin.com)
No one will ever know the dough of these delicious and fiber-rich cookies comes from garbanzo beans. These taste best straight out of the oven, or heated for a few seconds in the microwave. They freeze well and go right back to their, “just out of the oven,” gooey goodness after 20-25 seconds in the microwave from frozen.
Preheat oven to 350 degrees.
- 1 can chickpeas, well-rinsed and patted dry with a paper towel (I like to remove the papery skins by simply squeezing them a little in a colander and removing)
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons natural, salted peanut butter (Trader Joe’s brand is great!)
- 1/4 cup agave or honey (or half of each)
- 2 scoops Cocopure
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
- 1/8 cup shredded unsweetened coconut (optional)
Preheat oven to 325 degrees F.
2/3 cup almonds
1/3 cup cooked oatmeal (made with water)
1/8 cup coconut flour (if G-Free) or whole wheat pastry flour
2 Tbs. agave
1 Tbs. honey
3 Tbs. Coco Pure (OPTIONAL)
1 tsp. vanilla
1 tsp. cinnamon
½ tsp baking soda
½ tsp. baking powder
2 egg whites (whipped til stiff peaks form with your beaters)
2/3 cup chocolate chips
Note: If you don’t want to use the chocolate chips, substitute raisins or dried fruit.
Step 1 – Process almonds until you have a flour-like consistency. Add the oatmeal and flour and process for 30 seconds. Add agave through salt and blend until you have a nice sticky dough.
Step 2 – Scoop dough into a bowl and mix in the chocolate chips. Gently fold in the egg whites.
Step 3 – Spoon by the rounded tablespoon onto a parchment lined cookie sheet or place on a silpat.
Step 4 – Bake for 18-20 minutes.
Makes 20 cookies