One of my specialities is working with individuals who have food allergies, intolerances, and sensitivities. When I create recipes I often try to make them as “whole food” as possible so those with allergies can alter a recipe easy to their liking. I call these my “LEAP” cookies as they are in line with the LEAP program that I use to identify food sensitivities. (www.nowleap.com) Wheat-free, dairy-free, and egg-free these cookies don’t skimp on flavor. These really are a cookie you can share with everyone!
LEAP “Chocolate Chip” Cookie
3/4 cup Spelt Flour
1/4 cup Oat Flour (grind oats in your blender until a flour forms)
1/4 cup cane sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/8th tsp. nutmeg (optional, but I love the “warmth” that nutmeg gives these cookies)
1/4 cup oil (canola or Walnut for LEAPers)
1/3 cup maple syrup
1 tsp. vanilla extract
1/2 tsp. molasses
1/3 cup carob chips or chocolate chips
Preheat oven to 350°F. In a large bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients. Add the wet to dry and stir until just combined. Fold in the chocolate or carob chips. Spoon onto a baking sheet and cook for 10 minutes.
Watch closely, see tips below, pull the cookies when they are just baked through. They will continue to cook once out of the oven. The first batch I made came out too crispy and I prefer a softer, chewier chocolate chip cookies. Transfer to a cooling rack then transfer to a airtight container. Enjoy & Share with friends!
Tips for a better cookie: Slightly undercook these, they tend to crisp up once out of the oven and on a cooling rack. Be sure to use real maple syrup here, the artificial stuff won’t bake right.
Per cookies (makes 24): 70 calories, 3g fat, 10g CHO, 0.6g fiber, 0.8g protein
Let me know what you think!
Salty peanut butter & sweet strawberry jelly have always been a perfect combination. Now these two lovebirds take over your basic cookie bar. They are amazing! I almost wish I didn’t make them because I cannot stop eating them. Almost. But then I have another bite and I am really glad they are in my possession!
These aren’t winning any health awards, but everyone deserves a treat sometimes.
Peanut Butter and Jelly Bars
3/4 cup smooth peanut butter
3/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. water mixed with 1 tbsp. ground flax seeds
1/2 cup vegetable shortening (I like Earth Balance brand)
2 tsp. vanilla extract
3/4 cup strawberry jam
1/2 cup unsalted peanuts, chopped
Preheat oven to 350. Line a bar pan (8x8x2) with aluminum foil, let the ends hang off a bit. Make sure the foil is firmly pressed into the pan bottom and corners.
Combine flour, baking powder, and salt in a bowl. In a food processor/with an electric mixer combine peanut butter, sugar, and shortning. Add the flax seed mixture and vanilla. Mix until smooth and well combined. Slowly add the flour mixture to the peanut butter, 1/2 cup at a time. Mix till well combined.
Divide the dough in half. Spray the foil lined pan with non-stick cooking spray. Place half of the dough in the foil pan and press down evenly onto the bottom of the pan. Place the remaining dough in the freezer for 10 minutes.
Spread the jelly over the first layer of dough. Remove the dough from the freezer and crumble the dough ontop of the jelly layer. Sprinkle on the chopped nuts.
Bake for 30 minutes until the top is golden brown. Allow to cook for at least 30 minutes. Lift the bars out of the pan using the foil overhang. When completely cooled, cut into 16 squares.
*Adapted from Bon Appetit
Per bar: 283 calories, 15g fat, 1.6g fiber, 5.5g protein