Fiber packed, low carb cookies which are gluten-free and dairy-free.
These babies use quinoa flour, cashew butter and coconut oil. A lil of sweetness comes from the maple syrup and blueberries.
Still on a “recovery from holiday season” note (if you follow me on Instagram you’ll know I am trying to drop a few KGs), I want to share with you today an easy and super healthy recipe for making delicious gluten-free and dairy-free cookies.
If you fancy, feel free to replace the blueberries with dark chocolate chips, or dry raisins. But I find that the frozen blueberries really add a nice touch to the dough, without making it extra sweet.
I absolutely adore them!
If you log your food on MyFitnessPal, you can find the macros already saved in the system. Just look for TFM Low Carb Blueberry Cookies!
Ingredients (makes 18):
- 1/2 cup quinoa flour
- 1/2 cup oat fiber
- 2 tbsp chia seeds
- 3 tbsp hemp seeds
- 1/2 cup (or more) frozen blueberries
- 1 large egg (or flax egg for vegan option)
- 70 g cashew butter
- 1/8 cup melted gre3n coconut oil
- 1 tbsp maple syrup or honey
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- a pinch of salt
- 1/4 tsp vanilla bean paste
In a bowl cream the cashew butter with the maple syrup, melted coconut oil and egg (NOTE: to make this recipe vegan, you can replace the egg with a flax egg). Once creamy add in the dry ingredients.
Stir to combine, then fold in the blueberries
Pre-heat oven to 180 C (350 F) and drop tablespoons of dough onto a parchment paper. Bake for 10 min
Remove from the oven and let the cookies cool down completely.
They are very soft so wait for them to settle before touching them 🙂
One cookie provides:
- kcal: 65
- Fat: 5,4 g
- Carb: 3,7 (of which 1 g fibers)
- Protein: 1,5 g