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Banana Oat Cookies Recipe

The AHA! Team — Fri, 21 Feb 2025 06:18:01 +0000

Recipe by: Mary, Media Director via Nutrition Facts – Banana Oat Cookies Recipe A delicious breakfast or snack using just oats, bananas, and any add-ins of your choice. Serve these banana oat cookies for breakfast with some fresh fruit or enjoy on their own as a mid-day snack! COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 cookies Ingredients ▢1 cup rolled oats ▢2 medium-large ripe, spotty bananas OPTIONAL ADD-INS: ▢up to 1/4 cup of frozen blueberries (raisins, nuts, seeds, or other dried, fresh or frozen fruit) ▢1/2-1 teaspoon cinnamon (pumpkin pie spice or other favorite spices) Instructions Preheat oven to 350F. Mash bananas with a fork in a medium-sized bowl, until a pureed consistency is achieved. In a food processor or blender, pulse the oats for 10 seconds to break into smaller fragments or blend into oat flour. This helps the cookies hold together. In a pinch, this recipe will also work with whole rolled oats. All options work, but will give the cookies a different texture. Stir the oats, mashed bananas, and any add-ins to form a batter. Line a cookie sheet with parchment paper or a silicone mat, scoop out desired amount of cookie dough and press down gently to flatten into cookies. Bake for 15 minutes or until golden brown. To read the original article click here.

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Gluten-Free Gingerbread Cookies Recipe (Better Than the Original)

The AHA! Team — Mon, 16 Dec 2024 06:46:05 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Gingerbread Cookies Recipe Gingerbread is a staple when it comes to holiday treats. The warm spices and sweetness from blackstrap molasses bring a delightful addition to your Christmas cookie collection. These gluten-free gingerbread cookies are perfect to add to your holiday traditions while packing some nutritional punch. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 24 Ingredients ▢1 cup cashew butter ▢½ cup maple syrup ▢¼ cup blackstrap molasses ▢1 tablespoon fresh grated ginger ▢1 egg ▢1 teaspoon vanilla extract ▢1 teaspoon cinnamon ▢1 teaspoon ground ginger ▢½ teaspoon sea salt ▢⅓ cup coconut flour (or almond flour) ▢arrowroot starch, for dusting (optional)* Instructions Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt. Stir until well combined. Add in coconut flour and mix well again. Use a tablespoon to measure out the dough for each cookie. Bake for 12–15 minutes. Remove from oven and dust cookies with arrowroot starch for added effect, if desired. Notes If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes. Prep Time: 10 min Cook Time: 15 min To read the original article, which includes thorough directions with visual examples, click here.

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Thumbprint Cookies Recipe

AHA Publisher — Tue, 21 Dec 2021 08:00:51 +0000

Dr. Josh Axe, DC, DNM, CN – Who would have thought that a cookie that uses the creator’s own fingerprint could be so pretty to look at, and so tasty to eat! Their small size makes it easy to satisfy your craving for something sweet without overindulging. This thumbprint cookie recipe uses nut or seed butter as a base instead of flour so the cookies are completely gluten-free. You can choose to use anything from almond butter to sunflower seed butter. The entire recipe only contains four ingredients: the nut or seed butter of your choice, egg, coconut sugar and a jam of your choice. They literally take only about five minutes to create and then you just pop them in the oven for a half hour. When it comes to homemade desserts, it doesn’t get much easier than this thumbprint cookie recipe. What Are Thumbprint Cookies? Thumbprint cookies are a type of handmade cookie. They are created by pressing the center of the dough with the thumb and then filling the impression with a tasty substance, most commonly jam. In Sweden, thumbprint cookies are called hallongrotta. The name is quite fitting — it means “raspberry cave” in Swedish. (1) Typical thumbprint cookie recipes include all-purpose flour, but my recipe leaves out the flour and replaces it with nutrient-rich nut butter (I chose almond). Most recipes also call for sugar, but this recipe uses coconut sugar, one of my five best sugar substitutes. How to Make Thumbprint Cookies You might have been told as a kid not to play with your food, but making thumbprint cookies actually requires being somewhat kid-like and getting your hands in the mix, literally. This recipe for jam thumbprint cookies allows you to use a jam of your choosing. I highly recommend choosing a jam that is free of added sugar. What’s a good jam choice? Raspberry thumbprint cookies are a popular choice and they are made with you guessed it — raspberry jam. If you’re not a fan of jam or just want to switch it up, you can also make chocolate thumb print cookies and sub a bit of high-quality dark chocolate for the jam. Around the winter holidays, thumbprint snowman cookies are also common. I’m about to tell you how to make easy thumbprint cookies using a jam of your choice that are quick, delicious and truly satisfying. While the oven is preheating to 350 F, add the nut or seed butter, egg and coconut sugar to a medium bowl. Next, mix the three ingredients until they are well combined. Now it’s time to get your baking sheet ready for action. Line a 8 x 10 baking sheet with parchment paper (preferably unbleached parchment paper). Roll the mixture into small balls and add them to the lined baking sheet about two inches apart. Now it’s time for the most enjoyable part of this recipe — the thumbprints! Using a clean thumb, make a small indent into the center of each cookie. Remember the prints don’t have to be perfect. Add a jam of your choice to the indents you just created with your thumb. Bake cookies for 20 to 25 minutes. Thumbprint Cookies Recipe This thumbprint cookie recipe uses nut or seed butter as a base instead of flour so the cookies are completely gluten-free. You can choose to use anything from almond butter to sunflower seed butter. The entire recipe only contains four ingredients: the nut or seed butter of your choice, egg, coconut sugar and a jam of your choice. They literally take only about five minutes to create and then you just pop them in the oven for a half hour. INGREDIENTS 1¼ cup nut or seed butter 1 egg ½ cup coconut sugar ½ cup jam of choice for filling, such as raspberry INSTRUCTIONS Preheat oven to 350 F. In a medium bowl, add the nut or seed butter, egg and coconut sugar. Mix until well combined. Line a 8 x 10 baking sheet with parchment paper. Roll mixture into balls and add them to the baking sheet. Using your thumb, make a small indent into the cookie. Add jam to indent. Bake for 20 minutes. To read the original article click here.

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Ultraprocessed Foods Now Comprise 2/3 of Calories in Children and Teen Diets

AHA Publisher — Wed, 11 Aug 2021 07:00:42 +0000

Tufts University via Newswise – The calories that children and adolescents consumed from ultraprocessed foods jumped from 61% to 67% of total caloric intake from 1999 to 2018, according to a new study from researchers at the Friedman School of Nutrition Science & Policy at Tufts University. Published August 10, 2021, in JAMA, the study analyzed dietary intake from 33,795 children and adolescents nationwide. “Some whole grain breads and dairy foods are ultraprocessed, and they’re healthier than other ultraprocessed foods. Processing can keep food fresher longer, allows for food fortification and enrichment, and enhances consumer convenience,” said senior and corresponding author Fang Fang Zhang, nutrition epidemiologist at the Friedman School. “But many ultraprocessed foods are less healthy, with more sugar and salt, and less fiber, than unprocessed and minimally processed foods, and the increase in their consumption by children and teenagers is concerning.” The largest spike in calories came from such ready-to-eat or ready-to-heat dishes as takeout and frozen pizza and burgers: from 2.2% to 11.2% of calories. The second largest spike in calories came from packaged sweet snacks and desserts, the consumption of which grew from 10.6% to 12.9%. There was a larger increase in the consumption of ultraprocessed foods among non-Hispanic Blacks (10.3%) and Mexican Americans (7.6%) than non-Hispanic Whites (5.2%). Trends in other racial/ethnic groups were not assessed due to lack of sufficient data that allow for nationally representative estimates across survey cycles. There were no statistically significant differences in the overall findings by parental education and family income. “The lack of disparities based on parental education and family income indicates that ultraprocessed foods are pervasive in children’s diets,” said Zhang. “This finding supports the need for researchers to track trends in food consumption more fully, taking into account consumption of ultraprocessed foods.” Over the study period, calories from often healthier unprocessed or minimally processed foods decreased from 28.8% to 23.5%. The remaining percentage of calories came from moderately processed foods such as cheese and canned fruits and vegetables, and consumer-added flavor enhancers such as sugar, honey, maple syrup, and butter. There was good news: Calories from sugar-sweetened beverages dropped from 10.8% to 5.3% of overall calories, a 51% drop. “This finding shows the benefits of the concerted campaign over the past few years to reduce overall consumption of sugary drinks,” said Zhang. “We need to mobilize the same energy and level of commitment when it comes to other unhealthy ultraprocessed foods such as cakes, cookies, doughnuts and brownies.” “In additional analyses, we compared the composition of ultraprocessed foods to non-ultra processed foods using data from the 2017-2018 period. We found that ultraprocessed foods contain a substantially higher percent of calories from carbohydrates and added sugars, and higher levels of sodium, but also had less fiber and a lower percentage of calories from protein,” said the study’s first author, Lu Wang, a postdoctoral fellow at the Friedman School. “Food processing is an often-overlooked dimension in nutrition research. We may need to consider that ultraprocessing of some foods may be associated with health risks, independent of the poor nutrient profile of ultraprocessed foods generally,” concluded Zhang. Ultraprocessed Foods Ultraprocessed foods are ready-to-eat or ready-to-heat items often high in added sugar, sodium, and carbohydrates, and low in fiber, protein, vitamins, and minerals. They typically contain added sugars, hydrogenated oils, and flavor enhancers. Examples include packaged sweet snacks and desserts, sugary breakfast cereals, French fries, fast food burgers, and some lunchmeats such as bologna and salami. When consumed in excess, these foods are linked with diabetes, obesity, and other serious medical conditions, such as certain cancers. Methodology This new study is part of a series led by Friedman School researchers investigating patterns and trends in diet quality among U.S. adults and children. The study characterized trends in ultraprocessed food consumption among U.S. children aged 2-19 years from 1999 to 2018, overall and among population subgroups, using data from 10 consecutive cycles of the National Health and Nutrition Examination Survey (NHANES). It further assessed major ultraprocessed food subgroups consumed by U.S. children in the latest cycle of NHANES (2017-2018) and associated nutrient profiles. The average age of participants was 10.7 years and was roughly equally divided between boys and girls. It relied on 24-hour dietary recall interviews conducted by trained personnel; older children and teens directly reported on the foods they ate while parents and caregivers did so for younger children. The percentage of calories consumed by participants was determined using the NOVA food classification system developed by researchers at the University of Sao Paulo, Brazil. To read the original article click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Thu, 18 Feb 2021 08:00:00 +0000

Dr. Josh Axe, DC, DMN, CNS – What’s better than cookies? Cookies that don’t require an oven! That’s why these no-bake coconut cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake cookies with coconut make a great healthy snack for kids or light dessert — plus, you can even force let the kids whip them up! Key Ingredients The best part about this coconut cookie recipe is that it results in healthy coconut cookies. Why? The ingredients are all-natural. That’s not all. The recipe makes these coconut cookies eggless, resulting in vegan coconut cookies everyone can enjoy. Here are the main players in these healthy coconut cookies: Coconut: Both the coconut flakes and coconut oil give these treats their distinct flavor — not to mention the loads of healthy fat and nutrients. Coconut oil, in particular, has been shown to help protect the brain, prevent heart disease, support liver health, combat inflammation boost the immune system, benefit skin and oral health, and so much more. Oats: Oats are high in fiber and several minerals, including manganese, phosphorus, selenium, magnesium, iron, zinc and copper. This allows them to help lower cholesterol, improve digestion and provide more protein than most grains. Almond butter: Instead of traditional butter, using almond butter helps keep this recipe vegan. In addition, it provides the benefits of almonds nutrition, which provides healthy fats, vitamin E and several health-boosting minerals. Cocoa powder: High-quality cocoa powder can actually provide benefits due to its antioxidant content. So long as you don’t overdo it, consuming it can support immune, heart, brain, eye and skin health. Let me show you how to make this wondrous no-bake coconut cookies recipe. How to Make No-Bake Coconut Cookies How do you make coconut cookies from scratch? We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove, and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flaxseed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer, and let them thaw for five minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! No-Bake Coconut Cookies Recipe DESCRIPTION Chewy, chocolatey no-bake coconut cookies will satisfy your sweet tooth with no refined sugars, gluten or dairy, and they’re delicious too! INGREDIENTS 2.5 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2–1 tablespoon ground flax (optional*) 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) INSTRUCTIONS Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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Dark Chocolate Almond Butter Cookies Recipe

AHA Publisher — Thu, 03 Dec 2020 08:00:25 +0000

Dr. Josh Axe, DC, DMN, CNS – Dark chocolate lovers, I have a special treat for you. These delicious dark chocolate almond butter cookies are not only healthier than your average chocolate chip cookie, but they are the ultimate crowd-pleaser and Paleo-friendly. Key Ingredients Using only almond butter and almond flour for a base, this all-natural dark chocolate chip cookie is nutty and chewy without the guilt of refined flour and sugar. The reason I encourage my family, friends and patients to avoid wheat is partly because of its carbohydrate structure that can raise blood sugar levels more quickly than a candy bar. Wheat also increases insulin levels, which contribute to fat storage in the body — not to mention gluten in wheat that triggers inflammation and damages gut lining. I love baking with almond butter and almond flour, not only for the heart health benefits the almond brings, but for the nutty flavor and chewy texture they add to this dark chocolate almond butter cookie recipe. Dark chocolate chips are a no-brainer for these double chocolate chip cookies, as they are not only great for boosting focus and memory, but they also have antioxidant and anti-inflammatory properties. Stick with bars or chocolate chips that contain 70 percent or higher in cocoa or cacao. Speaking of cacao, I added cacao nibs to these dark chocolate almond butter cookies for an extra crunch and double chocolate flavor. Cacao nibs are a great source of sulfur and magnesium, and much like their counterpart dark chocolate, they also contain high amount of flavonols with antioxidant properties. For the remaining ingredients, I used the wonderful natural sweetener maple syrup, a pastured egg, vanilla extract and sea salt. How to Make Dark Chocolate Almond Butter Cookies Preheat oven to 350 degrees Fahrenheit. In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder. Process the almond cookie mixture until it is smooth and well-combined. Add in cacao nibs and dark chocolate chips, and mix well. Chill the dough for 20 minutes. Shape cookies into circles, and place on a baking sheet lined with parchment paper. Bake cookies for 10–12 minutes. Good luck keeping these keto almond butter cookies around very long! Similar Recipes If you’re looking for an alternative to this dark chocolate almond butter cookies recipe, here are a few options: Almond Butter Chocolate Cookies Recipe Soft, Chewy Chocolate Chip Cookies Recipe The Best Lactation Cookies Recipe to Support Milk Supply Chewy, No-Bake Homemade Granola Bars Paleo Zucchini Brownies with Dark Chocolate Chips Dark Chocolate Almond Butter Cookies Recipe DESCRIPTION These dark chocolate almond butter cookies are healthier than your average chocolate chip cookie, a crowd-pleaser and Paleo-friendly. INGREDIENTS 1 cup sprouted almond butter ½ cup almond flour ⅓ cup maple syrup 1 egg 1 tablespoon vanilla extract ½ teaspoon sea salt ½ teaspoon baking soda ¼ teaspoon baking powder ½ cup cacao nibs ½ cup dark chocolate chips, minimum 70% cacao INSTRUCTIONS Preheat oven to 350 F. In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder. Stir in cacao nibs and dark chocolate chips. Chill dough for 20 minutes. Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper. Bake for 10–12 minutes. NOTES If you want a little less chocolate, you can opt for just the dark chocolate chips or the cacao nibs. To make this recipe vegan, replace the egg with an egg substitute, such as vinegar and baking soda. NUTRITION Serving Size: 1-2 cookies Calories: 113 Sugar: 8.1g Sodium: 137mg Fat: 5g Saturated Fat: 2.2g Unsaturated Fat: 2.8g Trans Fat: 0g Carbohydrates: 15.6g Fiber: 3.9g Protein: 2.7g Cholesterol: 14mg To read the original article click here. For more articles from Dr. Axe click here.

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Chocolate Chip Oatmeal Cookie Recipe

AHA Publisher — Sun, 16 Aug 2020 07:00:43 +0000

Dr. Axe – No matter what your age, you’re never too old for a freshly baked cookie. Warm, gooey and totally delicious, it’s no coincidence that cookies are one of my favorite treats to bake. Even novice bakers can whip up cookies in just a few minutes (of course, if you really just hate baking, you can also try these no-bake coconut cookies!). One cookie recipe that’s always a crowd pleaser is this oatmeal cookie recipe. Even people who don’t consider themselves oatmeal fans rave about this one. After all, these are gluten-free and have no refined sugar. As a bonus, you’ll likely have all of the ingredients in your pantry already. Did I mention these only take 20 minutes to prepare? That even includes baking time! Next time you’re ready for a snack, try your hand at this oatmeal cookies recipe. Are Oatmeal Cookies Good for You? Cookies aren’t exactly considered a healthy snack, but if you are going to indulge in a cookie, you could do a lot worse than these oatmeal chocolate chip cookies. Oats are actually a pretty nutritious ingredient. Sometimes people think they’re not gluten-free, but oats don’t contain barley, wheat or rye, which are the three types of grains that have gluten in them. So even if you’re following a GF lifestyle, there’s no need to kick oats out of the kitchen. I do, however, still recommend that you pick up certified gluten-free oats if you are allergic to gluten, just to be sure there’s been no cross-contamination. Have you ever experienced a stomachache or bloating after eating oats? That can be a sign your diet is lacking high-fiber foods. As your body adjusts to eating more high-fiber foods, those symptoms should subside. Drinking plenty of water with oats or soaking them overnight before cooking with them can also help in the meantime. When whole grains like oatmeal are consumed in moderation, they can be part of a healthy diet. Oats, in particular, are packed with fiber and not just any fiber, but the filling kind, known as soluble fiber, which helps you feel full for longer. Choosing whole grains instead of refined, processed grains like white rice and pasta also means you won’t get that tired, too-full feeling after eating. That happens when your blood sugar levels spike and then crash. Luckily, oats’ low score on the glycemic index means they don’t cause the same fluctuations. (1) But, of course, you can make anything unhealthy if you try hard enough. Are oatmeal cookies good for you? I can’t speak to every recipe out there, but my oatmeal cookie recipe is definitely healthier than a lot out there! If you’re sensitive or allergic to gluten, you’ll love this recipe because it uses Paleo flour, a gluten-free alternative to traditional flour. We’ll sweeten things up with coconut sugar, a natural sweetener that’s a good alternative to refined sugar. I like to add nutmeg, cinnamon and sea salt for extra flavor and then, of course, chocolate chips! Skip the milk chocolate chips and opt for dark chocolate for added health benefits. Bottom line: this oatmeal cookie recipe isn’t a health food, but when you’re reaching for a cookie to curb your fix, these are a delicious and relatively healthy option. Oatmeal Cookie Recipe Nutrition Facts Now, let’s talk nutrition. Here’s what you’re getting in each cookie: 220 calories 6.07 grams protein 7.69 grams fat 32.9 grams carbohydrates 1.572 milligrams manganese (87 percent DV) 0.225 milligrams copper (25 percent DV) 172 milligrams phosphorous (25 percent DV) 0.228 milligrams vitamin B1 (21 percent DV) 9.4 micrograms selenium (17 percent DV) 1.3 milligrams zinc (16 percent DV) 0.36 micrograms vitamin B12 (15 percent DV) 0.499 milligrams vitamin B5 (10 percent DV) How to Make This Oatmeal Cookie Recipe Ready to make this recipe for oatmeal cookies? Start by preheating the oven to 350 degrees Fahrenheit. Then in a large bowl, mix the coconut sugar, eggs, coconut butter and vanilla. You can use either a hand mixer or a whisk for this; you just want all of the ingredients to be well-combined. Then, add the flour, oats, nutmeg, cinnamon, baking soda and salt to the bowl. Start mixing again until everything’s well-combined. Your mixture should start looking like something you’d actually eat around now. It’s time to get chocolate-y. Add them into the bowl and mix them until — you guessed it! — they’re well-combined. Using your hands, roll the cookies into balls and then flatten them a bit. Pop ’em in the oven for 8–10 minutes. It’s cookie time! Enjoy these healthier oatmeal cookies as a snack or dessert. And don’t forget to dunk them in your milk of choice! INGREDIENTS: ½ cup coconut butter 1 cup coconut sugar 2 eggs 1 teaspoon vanilla extract 2 cups Paleo flour 1 teaspoon baking soda 1 teaspoon sea salt 1½ teaspoon cinnamon 1 teaspoon nutmeg 3 cups gluten-free rolled oats ¼ cup dark chocolate chips, minimum 70 percent cacao DIRECTIONS: Preheat oven to 350 degrees F. In a large bowl, mix the coconut sugar, eggs, coconut butter and vanilla with a hand mixer or whisk until well-combined. Add flour, oats, nutmeg, cinnamon, baking soda and salt. Mix until well-combined. Add chocolate chips and mix. Roll dough into balls and flatten each cookie. Bake for 8–10 minutes. To read the original article click here. For more articles from Dr. Axe click here.

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