Healthified Dairy, Gluten, and Refined Sugar Free Date Nut Pinwheels

OKAY date nut pinwheels have forever been my fave Christmas cookie and this year I’ve made my best decision yet in healthifying these bitches. Huge shout out to The Toasted Pine Nut for her delish egg, refined sugar, gluten, and dairy free cookie dough (borrowed from her Gluten Free Cinnamon Swirl Cookie Recipe) that I used for this recipe and just switched up the filling.

K that’s really all I need to say here cuz these tasty lil treats speak for themselves. So I’m gonna get back to spending time with my family now, but ENJOY and have a very happy holidays!!!!


Healthified Dairy, Gluten, and Refined Sugar Free Date-Nut Pinwheels

  • Servings: 36 cookies
  • Difficulty: easy
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Ingredients

  • The Toasted Pine Nut’s Gluten-Free Dough
  • ¾ cup ghee
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • 4 cups almond flour
  • ¼ cup tapioca flour
  • Date-Nut Filling

  • ¾ pound soft medjool dates, pitted and chopped
  • 1/3 cup coconut sugar
  • 1/3 cup water
  • ½ cup chopped pecans

Directions

  1. Add your ghee, honey, and vanilla together in a bowl and whisk until well combined.
  2. Add in the almond flour and tapioca flour and thoroughly combine until a dough forms.
  3. Dump the dough out onto a piece of wax or parchment paper and place another piece on top. Roll out the dough until it’s an even sheet about ¼ inch thick.
  4. Place in the freezer to set for at least 10 minutes.
  5. Meanwhile, combine all ingredients for the date-nut filling in a saucepan and heat over low heat, stirring continuously until a thick paste forms. Remove from heat.
  6. Using a spatula, spread the date filling in an even layer over the dough.
  7. Using the parchment or wax paper to help you, carefully roll the dough until you have a round log.
  8. Roll the log in wax or parchment paper and refrigerate for an hour.
  9. Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Remove your log from the fridge and slice it into cookies about ½ inch thick. Place them on your lined baking sheet and cook until they start to get a golden color, about 12-15 minutes.
  11. Allow to cool for 5 minutes then enjoy!

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Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

dark chocolate dipped peanut butter oatmeal cookies 3

WHO WANTS COOKIES FOR BREAKFAST?!

I really, truly hope all of you reading this raised your hands for that because every human should want cookies for breakfast. It’s only natural. And I get it, you’re thinking, “But Bailey, cookies are not healthy and they are not a good, nutritious breakfast. Stop trying to drag us down.” Oh, but I’m not draggin’ ya down. Oh no. Far from it, actually. I’m here to tell you that these cookies are so good for you that you could literally eat them for breakfast. But don’t feel obligated to restrict yourself to just eating them for breakfast, they’re really an any-time-of-the-day-cookie too.

Say whaaaa?! Gimme some of those right now!

See, I would never lead you astray from the path of healthiness. These babies are super simple, contain all-natural whole ingredients, and are basically just a bowl of oatmeal baked into a cookie. Here’s what you’re looking at getting from one of these delicious little devils:

  • Carbs
  • Protein
  • Healthy fats
  • Vitamins
  • Nutrients
  • Minerals
  • Fiber
  • Antioxidants

Talk about a balanced breakfast, amiright? That’s baaasically everything you could ever ask for in a breakfast besides maybe missing out on a veggie or two. So all I’m trying to say here is you’re welcome for providing you with such a wonderful amazing cookie and you should make some right now. Enjoy!

Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

  • Servings: 12 cookies
  • Difficulty: easy
  • Print

Ingredients

  • 1 ripe banana
  • 2 Tbsp maple syrup
  • 1/3 cup all-natural peanut butter plus a little extra for drizzling
  • 1 tsp vanilla extract
  • 1 free-range organic egg
  • 2 cups gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 dark chocolate bar

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. Add all ingredients except for the dark chocolate bar to a high-powered blender and blend until everything is thoroughly combined.
  3. Scoop your dough onto a parchment paper-lined baking sheet and then press into a cookie shape as the cookies will pretty much retain the shape that they go in the oven with.
  4. Bake for about 8-10 minutes and then allow to cool.
  5. While the cookies are cooling, melt your chocolate bar at about 30 second increments in the microwave, giving it a good stir after each 30 seconds.
  6. Once the cookies are cool enough to handle, dip half of them in the dark chocolate and then return them to the parchment paper to cool and solidify.
  7. Drizzle the cookies with a little peanut butter and enjoy!
  8. * I would store them in the refrigerator so the chocolate stays nice and hard and doesn’t get melty and messy on ya.