Welcome back for post 2 of the Christmas Time Stories and Sweets series I am writing with Jess from The Owl's Skull. Last week, I talked about my Banana Chia Chip Cookie Dough/Cookie recipe that can either be eaten raw or baked. I mean, how easy is that? This might not be the super sweet holiday cookie you are used to but that is OK. These are so healthy they can be eaten for breakfast. Yes, cookies for breakfast. You are welcome. Jess chatted about one of her favorite holiday books about holiday traditions.
This week, I am baking a nut free holiday cookie that my youngest, Juliana, can enjoy. My sweet girl has a food allergy to tree nuts - especially cashews and pistachios. Therefore, to make protein packed cookies, I gotta go to seeds!
This time of year, cookies can get us in trouble because they are typically not made with real food - instead they are loaded with white flour, white sugar, candy, and poor quality fat. Cookies don't have to be unhealthy. I love to include protein at every meal and snack. Protein keeps us fuller and curbs cravings for sugar.
Since Juliana is allergic to almonds - a typical go-to ingredients with grain free baking - I had to get creative so sunflower seeds it is.
Be sure to check out Jess's post, where she is talking about an adorable holiday book called Fancy Nancy's Slendiferous Christmas by Jane O'Connor. My oldest, Madilyn, is just now starting to get into the Fancy Nancy books. I hear that a lot of kiddos love them. I think we may ask Santa for this one! (Order here)
Sweets Recipe 2 of 3: Spiced Molasses Sunflower Seed Cookies
Get creative with this recipe. No nut allergy in your house? Use almond meal. One of the best parts about the holidays is coming up with unique, new recipes that you and your family love.
- 1 cup ground sunflower seeds
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ stick unsalted butter, softened
- 3 tablespoons coconut oil, softened
- ½ cup Succanet
- ⅓ cup organic blackstrap molasses
- 2 eggs, beaten
- turbinado sugar, for dusting the cookie
- In a medium sized bowl, whisk together the ground sunflower seeds, coconut flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
- In another bowl, cream together (with a hand mixer) the butter, coconut oil and molasses until light and fluffy; about 3 minutes. Add the eggs, one at a time, mixing for about 30 seconds each.
- Lower the stand mixer speed to slow and incorporate the flour mixture and add the Succanet.
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Scoop out the dough with a cookie scoop and place on top of the parchment lined cookie sheet, 12 cookies at a time. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Cookie scooper (available here)
Ground sunflower seeds - You can ground whole sunflower seeds in a Vitamix dry blender like I did or you can buy a seed blend. (available here)
Coconut flour (available here)
Organic blackstrap molasses (available here)
This giveaway includes a copy of one of the books Jess talks about as well as a bunch of ingredients to make one of the recipes I talk about. The giveaway will be open until Wednesday, December 17th at 9PM. Enter and spread the holiday love. 🙂
1. To enter the giveaway, you must be a fan of both BMoore Healthy and Alice in East Washington on Facebook. Also, you must be receiving BMoore Healthy's monthly newsletters. Click here to sign up for my newsletter.
2. Use the Rafflecopter tool right here to enter to win. This giveaway is available to US residents only. Good luck! The contest ends Wednesday, December 17th at 9:00 PM. A winner will be announced shortly after that.