Super Easy Cashew Butter Cookie Recipe

Yes, sometimes the nutritionist eats cookies.

But not just any old cookies.

These ones are packed with healthy fats, protein, and are relatively low in sugar when compared to your typical cookie, or even “healthier” cookie recipe.

They’re sweetened with coconut palm sugar, and are flourless and gluten-free.

And yes (in case you were wondering), they actually do taste good. In fact, they’re downright delicious.

I’ve had my fair share of “healthy” cookie recipe failures and I’m confident to say that these ones will please the health conscious and not so health conscious alike.

Bring them to your next potluck, girl’s night gathering, or office party.

What I love about these cookies is that they contain minimal ingredients and they aren’t sickly sweet.

I also find them really digestible…although I can’t vouch for that if you decide to eat the whole plate at once ;)

Cashew Butter Cookie Recipe

Ingredients:

  • 1 small jar of smooth cashew butter (250 grams)
  • 2 large eggs
  • 1/2 cup of coconut palm sugar
  • 1/4 tsp of baking soda
  • pinch of sea salt
  • Dark chocolate chips (optional) – if using these I recommend scaling the coconut palm sugar back to 1/3 of a cup since the chocolate chips will add their own sweetness

Instructions:

  1. Preheat oven to 350 F and line a baking sheet with parchment paper
  2. Mix all ingredients well in a large bowl
  3. Scoop out mixture onto parchment paper into small cookie shapes (they will expand so leave room in between each one)
  4. Bake for approximately 10 minutes.
  5. Let cool for a few minutes and enjoy!

Makes approx 12 cookies

Do you have any favorite cookie recipes that use healthier ingredients?

Go ahead and share in the comment box below!

How to Make Your Own Ghee (Recipe)

Today I’m going to share with you how to make your very own supply of “liquid gold” – aka – Ghee.

What is Ghee?

Ghee, also commonly referred to as clarified butter, is a dietary source of fat that’s traditionally used in Indian cooking. It’s also used as a medicinal and healing food in Ayurvedic medicine, where it’s known as ghrita.

Ghee is essentially butter with the water and milk solids removed, that also has a rich, nutty, and caramel-like flavour and smell that distinguishes it from butter.

It’s almost like butter upgraded.

Don’t get me wrong – I still love butter! But apart from its caramelized appeal, ghee also has a few other notable and unique advantages that set it apart from butter.

Benefits of Ghee vs Regular Butter

Ghee shares a similar nutrient profile with butter, although it’s slightly more concentrated in fat – since the milk solids and water are removed.

Ghee has the distinct advantage over butter in two key areas:

1) It contains zero to nominal amounts of the milk protein casein and milk sugar lactose. For people who have sensitivities or intolerances to these components of dairy, ghee is the clear choice.

2) It has a higher smoke point than butter, and is shelf-stable. Ghee has a smoke point of 485°F (250°C), which is substantially higher than butter’s smoke point of 350°F (175°C), so it’s more suitable for higher temperature cooking without oxidizing and creating toxic by-products. Furthermore, it can sit on the shelf for at least a month (if not longer) in an airtight jar, and stores much longer in the refrigerator.

Similarly to butter, ghee tastes great over roasted veggies, potatoes, spread on toast, or atop any grain dish. Basically you can use ghee in place of oil for almost any of your cooking needs, including stir-fried and sautéed dishes.

(Side note: I also recently used it in place of coconut oil in my chocolate bark recipe that literally made it taste like a Skor Bar – a favorite as a kid!)

Homemade Ghee vs Store-bought

You can find ghee in most health food stores and specialty food stores and/or sections of the grocery store, however, there are a few factors to keep in mind before purchasing.

1) Price. Good quality ghee can be quite expensive to buy and by comparison is much less expensive to make at home yourself, especially when you also factor in quantity.

2) Quality. Lower-priced ghee usually isn’t made with high quality organic, and/or grass-fed butter, so it won’t be as nutrient-rich and may contain pesticides and other residues. Lower quality ghee can also contain additives like flavouring or colours. Always check the label and be sure that the only ingredient listed is butter!

Homemade Ghee Recipe

Once you make your own homemade ghee for the first time and realize how easy it is to prepare, you’ll likely kick yourself for not having made it sooner (*slowly raising my hand over here*).

Note: When it comes to quantity you can start with one or two pounds of butter, or however big of a slab you already have on hand. Case in point, this last time I made it I only used about 1/2 a pound of butter since that’s what I had on-hand and it made the exact amount you see in the image above. Usually though I’ll make about one pound at a time.

Here’s what you’ll need:

  • A small to medium saucepan (depending on quantity you’re making)
  • A large spoon for stirring
  • A fine meshed sieve
  • Several layers of cheese cloth (a nut milk bag works too!) to line the sieve
  • A large bowel or measuring cup (one with a poring sprout can make things easier especially if you’re making a larger amount. The rebel in me always just uses a bowl, mind you I don’t own a measuring cup with a sprout)
  • 1 -2 glass jars with lids for storing your ghee

 Ingredients:

  • High quality, unsalted butter (ideally organic and/or grass-fed). You can make as much as you want but I suggest starting with half a pound or 1 pound your first time in case you burn it – not hard to do!

Instructions:

The whole cooking process takes about 10-15 minutes.

  1. Cut butter into small cubes. This allows for the butter to melt faster and more evenly.
  2. Melt butter over medium heat and once it starts to foam and bubble reduce the heat to low.
  3. Gently stir it from time to time as it goes through this foaming and bubbling process. This process will eventually almost slow down to a simmer and you’ll notice that the foam becomes thinner while the bubbles actually get bigger and clearer.
  4. Soon you’ll notice the milk solids start to curdle and separate from the liquid. Scrape the sides and bottom of the pan to prevent the solids from sticking and to encourage them to sink to the bottom. Notice your butter taking on a more golden colour. Keep stirring and scraping the bottom of the pan to ensure that the milk solids don’t burn (important!)
  5. Eventually the butter will start to foam for a second time (like it did in step #2). This is your indication that the ghee is ready and should be removed from the heat. At this point you may want to let it sit for a few minutes and let the foam settle.
  6. Next, line your sieve with the cheese cloth (or nut bag!) and set over a large bowel or measuring cup.
  7. Pour your ghee in. You’ll notice little reddish-brown milk solids left behind. You can discard these solids but if you’re curious feel free to taste them. Apparently some people use them to make sweets.
  8. Transfer your filtered ghee into a glass jar. Notice its beautiful gold colour and delicious caramel aroma!
  9. Let it cool and set at room temperature. It will eventually turn into a solid, creamier consistency that you can easily spoon out or spread. If you store it in the fridge it will harden.

If you’re buying store-bought ghee you might notice on the jar that it says it’s shelf stable for 2-3 months.

I tend to error on the side of caution when making it myself. I usually let it sit on the counter for 2-3 weeks max before transferring to the fridge – just to be safe. Many other websites reference one month, so that may be a safe bet as well.

There you have it – the perfect staple to add to your repertoire!

As always, I love hearing from you. Have you ever made ghee before? Do you have any tips for using it? Share your thoughts in the comment below!

Looking for a Healthy Snack? Try these!

Raw Chocolate Energy Bombs

Looking for a healthy snack to get you over the 3pm slump?

Look no further!

These little bites are packed with healthy fat, protein and have no added sugars. They’re the perfect little treat for curbing a sweet tooth while keeping blood sugar levels stable and providing a nice boost of energy.

They travel well too and are perfect for road trips, plane trips, and hikes. I personally love throwing a few of them in my bag for those occasions when I know I’m going to be out of the house for a while and will need something to get me through until I can eat again, like when I’m running errands or shopping. As you probably know, hunger is the antithesis to a successful shopping trip!

The variations to this recipe are endless, so feel free to swap ingredients and get creative. The ones below are nut-free so are also great for kids’ lunches too.

Recipe // Raw Chocolate Energy Bombs

Ingredients
– ½ cup of pumpkin seeds
– ½ cup of sunflower seeds
– 2 tbsp of raw cacao powder
– ½ cup of chopped dates (try Deglet Noor or Medjool)
– Pinch of sea salt
– 1-2 tbsp of water
– Shredded coconut flakes or raw cacao powder for rolling

Directions
1. Add seeds to food processor, and process until finely ground. Pulse in cacao powder, dates, and sea salt and slowly add water.
2. Form mixture into teaspoon size balls and roll them in coconut flakes, cacao powder or other topping of choice, and place on a parchment paper lined dish.
3. Store in refrigerator in a sealed container for up to 5 days or freeze them to last longer.

Makes 12-15 “bombs”

Enjoy!

Gluten-Free Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

When I was a young girl I used to bake chocolate chip cookies with my grandmother in her kitchen. I have fond memories of dancing around her kitchen and dining room waiting impatiently for the cookies to finish baking. It was always the same song playing on her old record player – Music Box Dancer by Frank Mills – my favorite at that time, and I think it was probably me that kept requesting she play it again.

Recently I’ve been thinking a lot about these cookies so I decided to dig up her old recipe and put my healthy spin on them. Of course the original calls for shortening, white flour, and white + brown sugar. I swapped some of the ingredients and scaled back on the sugar and what I ended up with was a delicious and “healthier” alternative to the original. I’m not sure if healthy and cookie can go in the same sentence since these are still filled with chocolate chips and sugar – albeit a natural sugar. Nonetheless, if you’re looking for a sweet treat and have a hankering for chocolate chip cookies, these are a great option. And yes, they’re gluten-free yet they’re still soft and chewy. This recipe is a win!

Recipe // Gluten-Free Chewy Chocolate Chip Cookies

Ingredients:
– 1/4 cup of butter
– 1/2 cup of coconut sugar
– 1 egg
– 1 tsp of vanilla extract
– 1/2 tsp of sea salt
– 1/2 tsp of baking soda
– 1/2 cup of coconut flour
– 1/2 cup of quinoa flakes
– 3/4 cup of chocolate chips

Directions:
1. Mix flour, quinoa flakes, sea salt & baking soda.
2. Melt butter and mix with coconut sugar, add vanilla and (beaten) egg.
3. Stir in flour mixture. Add chocolate chips.
4. Bake for approx. 10-12 minutes @ 325 degrees.
5. Let cool for at least 10-15 minutes so they don’t break apart.

Makes approx 12 cookies.

Enjoy!