after-oven

MyoMy Cookie Monster :)

by

Hi everyone,

Firstly I want to apologise to everyone for being way behind in posting a new workout. My excuse is valid though. Work has been so mental this week, it has totally sucked the energy out of me. All I have managed to do is my cardio in the mornings and then a couple of Andrew’s KB classes.  Plus the weather has been unpredictable as always.  In an attempt to make up for this, I thought I would share with you, yet another of my guilty pleasures ;)

This recipe was originally from BodyRock.tv, but I have changed it so much to suit my needs that I could nearly call it my own.  The oringinal recipe was full of whole wheat flour, butter and sugar, which is ok if you can restrict yourself to having one pathetic little cookie (which, let’s be realistic – who can ever do that – I know I can’t). So I have adapted the recipe to REDUCE the “sins”, to allow you to have more than one of these lovely treats (if you deserve it).

The main changes I have made are:

  • Reduced overall wheat and carb content by replacing 1/3 of the flour with coconut flour (but this called for me having to add an extra egg).
  • I swapped the unsalted butter with the same quantity of coconut oil.
  • I halved the natural molasses
  • This time I left out the oats
  • And I reduced the sugar content from 1/2 a cup to 1/8 of a cup.

The result is a coconut, ginger cookie with very little sugar, healthy fat and far more fibre.  It’s still full of calories, but I reckon they are good calories.  One piece of advice though. Make these when you will be able to share them with others, or you may end up eating them all :D

Now for the recipe.

Ingredients


  • 2 large eggs
  • 1/8 cup unrefined sugar
  • 1/2 cup wholegrain flour
  • 1/4 cup coconut flour (sifted)
  • 1/4 cup coconut oil (soft)
  • 1 tsp natural molasses
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of salt
  • Handful of oats for texture (optional)

Method

Mix together the Flours, ginger, cinnamon, salt and baking soda

In a seperate bowl, mix together the butter and sugar

Beat the eggs into the butter mix

Mix in Molasses

Combine wet and dry ingredients and mix into a moist batter

Shape dough into small balls and flatten. Place the raw cookies onto an oven tray lined with baking paper, and sprinkle with a little sugar.  Now bake in an pre-heated oven at 180 degrees C for 20 mins (until golden brown). Remove and place on a cooling rack.

Now take a couple of wee cookies, make yourself a nice cuppa, chill out and enjoy the taste of heaven :)

Will make the next workout nice and tough to help burn these bad boys off ;)

Marianne

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7 Responses

  1. Doina says:

    Greetings from across the pond. :)
    These cookies look absolutely delicious. Have you heard of coconut sugar crystals? I found these from a coop I belong to. http://www.azurestandard.com/shop/product/9030/
    They would be a good alternative to the unrefined sugar. I notice a little bit goes a long way. I’m going to try this recipe and let you know how they turn out. Thanks for all your great workouts and recipes and info. I really enjoy reading your blog.

    • Marianne says:

      Hi Doina, Thanks for the comment, good to hear from you :) I had never heard of coconut sugar crystals, but I will look into them. I am always looking for ways to reduce my sugar intake. Thanks for the link!

  2. sara says:

    can i substitute the natural molasses with agave nectar?
    i’m waiting for the coconoil and i think i’ll have to try these, they look yummy yummy!
    thanks
    Sara

    • Marianne says:

      I’m sure you can, but the molasses are for flavour too as they replace treacle, but have the same taste. But try it, because I think you can make cookies with Golden syrup too, which are nice.

      • sara says:

        ehmm how much is a cup??:(

        • Marianne says:

          I have a wee Cup measuring thing, which is a stainless steel cup LOL, but I googled it, and I think it’s 8 oz?? Sorry I’m no more help. I bet Gillian would know this. You should post it in the forum under General Diet and see what people say :D

          • gryer says:

            He, he… A US cup is 8 oz. I think there is still an Imperial cup, which is 10 oz. I would try the smaller size and see if the dough is stiff enough… if not, add more solids and keep notes!

            BTW, I have been using coconut crystals and they are great, though a bit expensive. Agave is good to cook with, but you may need to add more flour.

            I should look at this recipe again and figure out how to take the gluten out of it. Either substituting more coconut flour or almond flour.

            ~ Gillian

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