three four of these cookies and a bowl of kale chips for dinner. That’s what a nutritionist does the day after an epic Hanukkah cook off and feast, I guess.
I was going to call these (Gluten-Free, Sugar-Free) Gingerbread Cranberry Walnut Cacao Muffin Top Cookies, but then my roommate walked into the kitchen and said “it smells like Christmas pudding in here” and that seemed like a better name because, well, it smells like christmas pudding in here. I was totally craving gingerbread and cranberries, something cookie and/or muffin-like, and this hit all of those cravings dead-on.
I hardly ever bake, and when I do…it goes something like this: throw a few different (gluten-free) flours in one bowl, some non-sugar sweeteners, oils and egg-replacements in another bowl, fold in a few handfuls of nuts/fruits/cacao and really hope for the best. This is how I cook – totally experimental, so it’s obviously how I bake. Nevermind that baking is technically science. The results are always tasty and edible, just not always presentable to company. Luckily, these are!
Anyway, let’s look at why I ate a bunch of these for dinner and didn’t even feel a little bit guilty about cookie-dinner:
- totally sugar free, sweetened only with banana, dates and a dash of molasses
- gluten and refined flour free
- pretty high protein for a cookie, thanks to chickpea flour, chia seeds and walnuts!
- so much fiber!!
- omega 3-packed chia and walnuts
- delicious; if eating cookies for dinner makes you happy, sometimes you just gotta do it (but maybe only healthy cookies like these, yeah?)
Christmas Pudding Cookies (gluten free, sugar-free)
2 bananas (either frozen+thawed or fresh+VERY ripe)
1/2 cup baking dates, soaked, +2 tbsp soak water
1 tbsp extra virgin coconut oil
1 tbsp molasses
1/2 inch fresh ginger, grated
1/4 cup brown rice flour
1/4 cup chickpea flour
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinammon
1 tbsp cacao nibs
1/4 cup chopped walnuts
3/4 cup frozen cranberries, thawed
Soak dates in enough water to cover, until softened (can use boiling water to speed up process). Blend wet ingredients in food processor until relatively smooth; it’s ok if some chunks of date remain. Add chia seeds to wet mixture in food processor and process for additional 30 seconds. Combine dry ingredients in separate bowl. Add wet ingredients to dry, stir to combine; don’t over mix. Allow batter to sit, mixed, for about 10 minutes; chia seeds will absorb some moisture and batter will thicken to a more cookie-dough type consistency. Fold in cacao nibs, walnuts, cranberries. Drop in spoonfuls onto parchment-lined baking tray. Bake at 350F for 12-15 minutes.