When I’m pregnant, I have a lot of mixed emotions (sorry Mr. Smith). Especially when it comes to food. During the first trimester, food was my nightmare, but now at 5 months along I am starting to have cravings for the healthiest, nutritious foods for baby and I – contrasting with dreams of total junk food. I’ve had dreams where I’ve eaten an entire coffee cheesecake to myself (oh.my.goodness) and where I’m in line at food truck for a giant hot dog with all the fixings. What is up with that?
I have indulged in a few treats here and there. My mom got this amazing old-fashioned dark cherry ice cream for our weekly visit and I just had to have it. Yep, that means that I’ve included some dairy in my diet this trimester, when I otherwise wouldn’t. I don’t know, after a couple of months of not eating anything, I’m cutting myself some slack in that department.
But overall, I want all the salad I can eat, fresh fruits for breakfast and snacks, a variety of nuts, chia seeds and virgin coconut oil in every green smoothie, and vegetable packed stir-fries. So, I can’t feel too badly about the
slips pleasures once in a while…right?
To help overcome those wild junk food cravings and avoid having now and then become daily, I’m making more wholesome cookies (refined sugar-free and/or raw) to have on hand. Of course, Little A. and Mr. Smith are always happy to be recipients of the goods as well and that equally pleases me.
For myself, natural, wholesome ingredients and simple recipes are my ideal way of cooking and baking. It’s a practice of good health in the everyday. Plus, I prefer knowing exactly what goes into my food. Reading store-bought ingredients lists makes me want to run for the hills. For these cookies, there are so few ingredients and they are just the kind of thing you want to be nourishing your body with.
A healthy, nutritious, scrumptious cookie that hits the spot. Gluten-free, dairy-free, refined sugar-free. Tastes like mini muffin tops!
- 1 cup raw local honey
- 1/3 cup virgin coconut oil
- 2 eggs
- 1 cup unsweetened almond milk
- 3 1/2 cups gluten-free oat flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 375 F
- Combine virgin coconut oil and honey. Stir in eggs and milk.
- Sift together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
- Combine flour mixture with honey mixture.
- Place by teaspoonfuls on a greased baking sheet.
- Bake 12 minutes (or until golden brown underneath cookie).
- Allow to cool before serving.
- Optional: Include one cup of chopped dried fruit, such as raisins, dates, apricots…etc.
- Prep Time: 10
- Cook Time: 12
These cookies would definitely lend themselves to ginger, all spice, chocolate chips, or even molasses instead of honey. Okay, I’m going to stop listing ways to eat more cookies – because it’s making me want to run into the kitchen. 🙂
Happy Friday friends, hope it’s a stellar weekend.
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