Today we are making healthy cookies. As a mom, I know there is one thing that my child will never turn down, a cookie. A cookie can make all things right with the world. Unfortunately, most cookies are just processed sugar, bleached flour, and fat. I wanted to come up with a cookie that was not only healthy, but also good for you. Behold: Sneaky Cookies!

Just 6 ingredients, not only are these cookies super easy and affordable to make, but that are also very good for you. And the fact that they are in cookie form means even the most picky pallets will enjoy them! They are also gluten free, vegan, and all of that wonderful stuff. They have chia seeds in them, which are a whole grain food but naturally free of gluten. They are full of protein, fiber, Omega-3 fatty acids and various micronutrients. There is no butter and no sugar in these cookies! The sweetness comes from the tiniest bit of agave nectar, which we all know has the most favorable glycemic profile. So yes, these healthy cookies are winners in many ways. 

Ingredients: 

2 ripe bananans

2 tsp agave nectar

2 tsp chia seeds

2 carrots, shredded

1 cup oats

1/2 cup dark chocolate chips

Directions: 

Mash your bannanas, then mix together all of the ingredients. Form into balls and bake at 350 degrees for 15 minutes. (See? Told you it was simple.) 

If there is one thing you don't see a lot on the lavender apple farm, its peanut butter. Peggy is just not a huge fan. But when it came to dedicating a week to the simplest recipes we can think of, our week would not be complete without a no bake cookie recipe. I know when I have a cookie craving, it can often come late and night. I don't really feel like turning on the oven and waiting around while I get my butter to room temperature, chill my dough, and bake several batches of cookies. No Bake Cookies are the perfect solution for that. These are a great "one pot" treat and are ready in minutes. This particular recipe has a great depth of flavor from the dark chocolate pieces, and a nice salty bite from the peanut butter. It's also got a great chewy texture from the oats. You will love it. 

Make sure you set out a large sheet of wax paper because you will want that ready once your ingredients are combined. 

1 stick of butter
1/2 cup milk
3 tablespoons dutch processed cocoa powder
1 cup white sugar
3 pieces dark chocolate melting wafers (or you can use any dark chocolate you have on hand)
1 cup peanut butter
1 tsp vanilla 
1/4 tsp salt
4-5 cups of oats depending on your chocolate to oat preference 

Melt your stick of butter. I LOVE the taste of brown butter in this recipe, so if you feel ambitious, you can let your butter heat up until brown pieces begin to form and it turns a deep golden color. If you are in a hurry, you can just melt it quickly. Then add your milk slowly so you don't scald it. Mix in your cocoa powder and sugar. Bring all of this goodness to a boil for about 1 minute, make sure you stir it the entire time so nothing burns. Reduce the heat to low. Then add in your dark chocolate pieces, peanut butter, vanilla, and salt. Stir until everything is combined. Remove from the heat and add your oats. I would start with 4 cups and keep adding until it looks like everything is coated well and there is no extra chocolate on the bottom of the pan. Then drizzle your wax paper with clumps of the oat mixture. Wait until they cool and you (and the cookies) are all set!

I recently made these chocolate chip pumpkin cookies for some friends and they ranted and raved. Then my husband said they were the best pumpkin cookies he's ever eaten. Even my toddler wouldn't leave them alone. (Ok, and I'll admit, when I was home alone I may or may not have eaten an entire pan of them myself... Anyway, just trust me when I tell you that these are good cookies. 

Mix together in bowl:

-1/2 cup MELTED butter (melted es muy importante for the texture) 

-1/4 cup packed brown sugar

-1/2 cup white sugar

-1 generous tsp vanilla

-7 tablespoons pumpkin purée 

Mix until smooth.

Then in the same bowl, add the ingredients below on top of the pumpkin mixture without stiring yet:

-1.5 cups of flour 

-1/4 tsp baking soda

-1/4 tsp baking powder 

-1/2 tsp salt 

-1/4 tsp freshly grated nutmeg 

-1/4 tsp cloves 

-1 tsp cinnamon 

-1 cup chocolate chips 

Once everything is sitting in a big pile on top of your pumpkin mixture, fluff all the dry ingredients to disperse them. Then mix them into the pumpkin mixture. Do not over mix or it will negatively effect the cookie texture. Once everything is combined, chill. No, that doesn't mean sit back and relax and picture yourself on a beach, chill the dough silly! Because of the melted butter you MUST chill the dough for 30 minutes before baking. 

Bake at 350 for 8-9 minutes. Makes about 2 dozen cookies. 

Enjoy!

These cookies are a Nelson family favorite! They are chewy, crunchy, and full of goodness. The reason these cookies are called "Kitchen Sink Cookies is because they pretty much have everything but the kitchen sink in them. They use a ton of ingredients, which is great if you are wanting to clean out your pantry, and also great because they are packed full of healthy items as well. I love knowing that my toddler is getting omega 3's through the walnuts, while he feels like he's getting a treat because its in cookie form! 

Ingredients

1 cup white sugar

1 cup brown sugar

1 cup butter room temp

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon baking soda

2 cups rolled oats

2 cups Cornflakes or Branflakes 

1 cup coconut 

1 cup chopped nuts (walnuts are great)

6 oz. semi-sweet chocolate chips

Bake at 350 degrees for 10 minutes. You want them just barely golden on the outside edge. If you use a cookie scoop, you should get about 45 cookies from this recipe. 

Like I mentioned earlier, these cookies have a lovely chewiness from the coconut, crunchiness from the nuts, sweetness from the chocolate chips. They are a great way to switch up your routine from a regular old chocolate chip option. Enjoy!