healthy snack Archives - Amazing Health Advances

Edamame Guacamole Recipe

The AHA! Team — Fri, 16 May 2025 05:38:10 +0000

Recipe by: Ayla Sadler via Dr. Axe – Pumpkin Blueberry Pancakes Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook Edamame has been a long-time favorite snack of mine. They’re so good I can eat a seemingly endless amount of them right from their pods. This recipe calls for them to be incorporated into a creative take on guacamole, which I love just as much as enjoying them au naturel. The problem with guacamole is that most people want to dip salted, deep-fried tortilla chips into it. Don’t do it! Skip the chip in favor of raw vegetables, such as carrots or bell pepper strips. Or, do as I do, and dip with steamed asparagus. COURSE: Appetizer, Snack DIFFICULTY: Easy SERVINGS: 6 Ingredients ▢ 1 cup frozen shelled edamame thawed ▢ 1 avocado ▢ 2 teaspoons lime juice ▢ 1 teaspoon Savory Spice Blend* ▢ 1 Roma tomato finely chopped ▢ 1 tablespoons fresh cilantro chopped ▢ 1 tablespoon red onion minced ▢ 1 tablespoon jalapeño minced (optional) ▢ ground cumin to taste ▢ steamed asparagus or raw vegetables for dipping Instructions Cook the edamame in a saucepan of boiling water until tender, 10 to 12 minutes. Drain and set aside to cool. In a food processor, combine the edamame, avocado, lime, Savory Spice Blend, and cumin, and process until smooth. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). Serve with vegetables for dipping. To read the original article click here.

The post Edamame Guacamole Recipe appeared first on Amazing Health Advances.

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.

The post Banana Oat Cookies Recipe appeared first on Amazing Health Advances.

Healthy Lemon Poppy Seed Muffins Recipe

AHA Publisher — Tue, 07 Dec 2021 08:00:52 +0000

Dr. Josh Axe, DC, DNM, CN – Muffins are versatile and warming, and this lemon poppy seed muffins recipe is delicious and nutritious. Trust me, these healthy lemon poppy seed muffins need to be made in your kitchen. They’re excellent for breakfast or dessert and are extremely easy to make with nutritious ingredients. Using goat milk yogurt adds protein and creaminess and is usually better tolerated by the body than cow’s milk. The gluten-free flour also keeps this Paleo-friendly and means those with a gluten intolerance can enjoy it, too. Key Ingredients Many lemon poppy seed muffins recipes can pile up the calories pretty quickly with less-than-ideal ingredients. Not these. I keep mine nutritious thanks to some of these key players: Coconut sugar — Instead of refined sugar, coconut sugar helps cut back on the negative effects of sugar while providing some additional benefits for the gut. Eggs — As the basis of most baking recipes, the benefits of eggs include packing a protein punch that supports skin, eye, heart and brain health. Gluten-free flour — To keep these lemon poppy seed muffins friendly for those with celiac or gluten intolerance, gluten-free flour does the trick. It’s easier on the gut so baking can truly be for everyone. Poppy seeds — You can’t make a poppy seed muffin without poppy seeds, and that’s a good thing thanks to all poppy seeds nutrition has to offer. Low in carbs but high in manganese, fiber, healthy fats, calcium, phosphorus and magnesium, poppy seeds bump the flavor and nutrition. Lemons — A vitamin C powerhouse, the benefits of lemons include boosting immunity, protecting the heart, combating disease, preventing kidney stones, increasing iron absorption and improving skin health. How to Make Lemon Poppy Seed Muffins Let’s get these gluten-free lemon poppy seed muffins in the oven. Speaking of the oven, preheat it to 350 degrees Fahrenheit. In a bowl, cream together the milk and coconut sugar — so much better than refined white sugar. Then slowly add in the egg yolks one at a time, mixing well after each addition. Then, in a separate bowl, mix together the dry ingredients, and add in the poppy seed and lemon zest. Please use fresh lemon zest — it gives these lemon poppy seed muffins their distinctive flavor and tastes so good! Next, combine all the mixtures together — slowly, stirring continuously, letting the ingredients meld together without overworking the batter. Add in the yogurt, lemon juice and vanilla to the whole mix. In a separate bowl, beat the egg whites until soft peaks form, and then fold these into the batter. The eggs keep these healthy lemon poppy seed muffins light and fluffy. Finally, fill the lined muffin tins, and bake for 20–25 minutes. How simple was it to make these lemon poppy seed muffins? They’re excellent to serve at brunch, on special occasions or to take into the office — or just to enjoy with the family! I know you’ll love these lemon poppy seed muffins as much as I do. Similar Recipes Here are some more versatile muffin recipes to try: Gluten-Free Blueberry Muffins Recipe Healthy Apple Cinnamon Muffins Recipe Banana Nut Muffins Recipe Paleo Muffins with Almond Meal and Cacao Nibs Healthy Bran Muffin Recipe (with Raisins) Healthy Lemon Poppy Seed Muffins Recipe These healthy lemon poppy seed muffins are delicious for breakfast or dessert and are extremely easy to make with nutritious ingredients. INGREDIENTS ½ cup butter, softened ⅔ cup coconut sugar 2 eggs, separated 1⅓ cups gluten-free flour 1 teaspoon baking powder ½ teaspoon baking soda 3–4 tablespoons poppyseeds Zest of 2 lemons ¼ teaspoon sea salt ½ cup goat milk yogurt 2 tablespoons lemon juice 1 teaspoon vanilla extract INSTRUCTIONS Preheat oven to 350 degrees F. In a bowl, cream butter and sugar. Add egg yolks one at time and mix well after each addition. In a separate bowl, mix dry ingredients, poppy seed and lemon zest. Combine all mixtures but add them together slowly, mixing continuously. Add yogurt, lemon juice and vanilla. In a separate bowl, beat egg whites until soft peaks form and fold them into muffin batter. Fill lined muffin tins and bake for 20–25 minutes. To read the original article click here.

The post Healthy Lemon Poppy Seed Muffins Recipe appeared first on Amazing Health Advances.

Paleo Muffins with Almond Meal and Cacao Nibs

AHA Publisher — Thu, 27 May 2021 07:00:10 +0000

Dr. Josh Axe, DC, DMN, CNS – Muffins are a great way to get in a quick breakfast or enjoy a hearty snack. But good luck finding a healthy, already-made muffin. For starters, just one muffin might set you back hundreds of calories, with heaps of refined sugar and other unsavory ingredients. And if you need a gluten-free muffin, you’re often better off eating cardboard — those muffins have no taste! Luckily, we can make these Paleo Muffins your new go-to healthy snack. These yummy treats have it all: They’re ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. We use almond meal instead of flour and add sweetness with maple syrup, coconut sugar or stevia. Yum! How to Make Paleo Muffins We start by preheating the oven to 375 F. Then in a large mixing bowl, whisk the eggs. You know they’re ready once they lightened up in color. Add the remaining wet ingredients to the bowl and then whisk them into the eggs until they’re all mixed up. I especially love that these Paleo muffins have ground flaxseeds in them, keeping you full longer. Now grab a medium bowl and combine the dry ingredients in it. Once they’re mixed up well, add these dry ingredients into your larger bowl with the wet ingredients. Give everything a few good stirs before letting the Paleo muffin batter sit for a few minutes. Add paper liners to your muffin pan and fill each muffin cup 3/4 of the way. We want to leave some room for the muffins to puff up and expand while they bake. Slide the muffins into the oven, and bake for 13–15 minutes or until the muffin tops are a nice golden brown. How easy were these Paleo Muffins to prepare? They’re a great recipe to let your kids help out with, too. Give them a wooden spoon and let ’em stir! And if you’re feeling extra naughty or want these muffins to be more of a dessert, you can even replace half the cacao nibs with chocolate chips. I hope you enjoy these Paleo muffins! Paleo Muffins with Almond Meal and Cacao Nibs DESCRIPTION These Paleo Muffins have it all: ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. INGREDIENTS 3 eggs ¼ cup coconut oil, liquefied ¼ cup maple syrup OR ½ dropper of liquid vanilla stevia OR 2 tablespoons coconut sugar 1 teaspoon vanilla extract ⅛ teaspoon apple cider vinegar 1 cup almond meal 3 tablespoons arrowroot starch 1½ tablespoons ground flaxseed 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon sea salt ½ cup cacao nibs INSTRUCTIONS Heat the oven to 375 F. In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together. In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes. Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown. To read the original article click here. For more articles from Dr. Axe click here.

The post Paleo Muffins with Almond Meal and Cacao Nibs appeared first on Amazing Health Advances.

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.

The post No-Bake Coconut Cookies Recipe appeared first on Amazing Health Advances.

Avocado Deviled Eggs Recipe — The Ideal Keto Snack

AHA Publisher — Thu, 04 Feb 2021 08:00:20 +0000

Dr. Josh Axe, DC, DMN, CNS – You’ve probably eaten deviled eggs, but have you ever had avocado deviled eggs? If not, this deviled eggs recipe is for you. Benefit-rich eggs are a serious powerhouse food. They’re a relatively inexpensive source of meat-free protein that can help prevent disease, improve eye health and help you drop pounds. While they’re most often enjoyed as a breakfast food or a baking ingredient, they make a pretty tasty — and popular — appetizer in the form of deviled eggs. Add in another superfood, and this avocado deviled eggs recipe is something to enjoy anytime. Are Deviled Eggs Bad for You? Deviled eggs are hard-boiled eggs that have had the yolks removed and mixed with other ingredients, which are then stuffed back into the egg. Why are they called “deviled eggs”? Back in the 1800s, “deviled” foods referred to foods that were super seasoned. That’s where the name for deviled eggs, devil’s food cake and other naughty foods came from. While they might taste good, traditional deviled eggs are a fairly unhealthy food. Most of that is thanks to the mayonnaise they’re usually drowned in — just one tablespoon of mayo has about 90 calories. When you consider that most store-bought mayo brands are also made with GMO-laden canola or vegetable oils, it’s clear that deviled eggs with mayonnaise aren’t the healthiest option. What if you could replace the creamy texture that mayonnaise provides with another ingredient, something that adds flavor, texture and health benefits? It’s time to replace your old recipe with these avocado deviled eggs. Key Ingredients Avocado deviled eggs are a deliciously healthy option. One egg is about 78 calories and has a whopping 6.3 grams of protein, while one serving of avocado is packed with 113 calories, vitamin K, folate, vitamin C, healthy monounsaturated fats, fiber and protein. That’s a lot for the little green fruit. When you combine the amazing benefits of eggs and avocado with spices that help boost immunity, protect the heart and so much more, you can’t go wrong. That’s exactly what this deviled eggs recipe does thanks to the additional seasoning provided by the garlic, chili powder, cumin, cilantro, sea salt, black pepper and paprika. These healthy deviled eggs are vegetarian-friendly, dairy-free and fit into Paleo and ketogenic diets. How to Make Avocado Deviled Eggs Best of all, these avocado deviled eggs are ready in under an hour, making them perfect for impromptu guests or to take as a party appetizer. Let’s get cooking. First, we need to hard-boil the eggs. In a medium pot, add the eggs and cover with water until they’re fully submerged. Bring them to a boil, then remove from heat and cover the pot for 12–13 minutes. Next, fill a large bowl with ice water. Use a slotted spoon to gently place the eggs into the bowl. Let the eggs chill here for five minutes. Next, remove the shell from the eggs and slice in half lengthwise, removing the yolk. Add the yolk, along with the avocado and spices, to a bowl. Mix all of the ingredients until they’re well-combined. Now, spoon the avocado/yolk mixture into the egg halves. Top each egg half with fresh cilantro and a drizzle of fresh lime juice if you’d like. Serve at your next event and watch your guests devour! Avocado Deviled Eggs Recipe — the Ideal Keto Snack DESCRIPTION These avocado deviled eggs are vegetarian-friendly, dairy-free and fit in to Paleo and ketogenic diets. Try them today! INGREDIENTS 4–6 eggs 1 avocado ¼ teaspoon sea salt ¼ teaspoon pepper ¼ teaspoon garlic ¼ teaspoon chili powder ¼ teaspoon cumin ¼ teaspoon smoked paprika, optional* 2 tablespoons cilantro drizzle of lime juice, optional* INSTRUCTIONS In a medium pot add eggs and cover with water until fully submerged. Bring to a boil, then remove from heat and cover for 12–13 minutes. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes. Remove outer casing from eggs and slice in half lengthwise, removing the yolk. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined. Add the mixture to the egg halves. Top with cilantro. NOTES Feel free to skip the paprika if you prefer. Adjust the other spices as you see fit for desired taste. Drizzle some lime juice if you want some extra zest or just eat as is. To read the original article click here. For more articles from Dr. Axe click here.

The post Avocado Deviled Eggs Recipe — The Ideal Keto Snack appeared first on Amazing Health Advances.

No-Bake Energy Balls: Your Afternoon Pick-Me-Up!

AHA Publisher — Tue, 02 Feb 2021 08:00:43 +0000

Dr. Josh Axe, DC, DMN, CNS – Snacks should be easy — a mid-day nibble to get you through to dinnertime or a little post-workout boost. But if you’ve ever attempted to find the right snack, you know how difficult it can be. So many snacks are packed with sugar, unhealthy oils and ingredients you’ve never heard of. At least that used to be the case until these energy balls came onto the scene. This is the snack you’ve been waiting for! Energy Balls — The Perfect Healthy Snack? What makes energy balls the perfect healthy snack? Quite a few things! They’re portable, making them easy to carry along for a food fix on the go. They use minimal ingredients; you likely have everything you need to make these energy balls in your pantry already. Oh and did I mention they taste great? These easy-to-make energy balls are also vegan-friendly, are naturally gluten-free and have no refined sugar. They require no baking or crazy kitchen tools, so they’re excellent for getting kids in the kitchen. Yep, they arethe perfect healthy snack! Nutrition Facts One energy ball contains approximately: 190 calories 15 carbs 13.2 grams fat 5 grams protein 73.4 miligrams sodium 12 grams sugar 183 milligrams potassium (5 percent DV) 5.4 grams fiber (22 percent DV) 30 milligrams calcium (3 percent DV) 4.9 milligrams iron (22 percent DV) 0.6 milligrams vitamin C (1 percent DV) The ingredients in these energy balls are packed with health benefits of their own: Cacao nibs are a superfood that have been used for thousands of years to increase energy. They’re full of fiber, so you’ll feel full longer after eating these energy balls, and are useful in helping you stay regular. Because cacao nibs are a good source of iron as well, they can help prevent anemia. Sunflower butter is a great alternative to nut butters. It’s high in protein, so your muscles will particularly enjoy it after a session at the gym. It’s also full of healthy fats to keep your skin looking good. Medjool dates sweeten these energy balls the all-natural way. These dates are the fruit of the date palm tree, and they’re one of my favorite ways to add a sweet flavor to recipes. They’re also a natural energy booster and can help decrease cholesterol. Not too shabby! How to Make Energy Balls What’s best about these energy balls is just how simple they are to make. Start by placing the cacao nibs and the shredded coconut into a food processor. Pulse until well-combined. Next, place the remaining ingredients in the food processor. Blend them up until well-combined. Roll the mixture into 12 balls (approximately 1 inch in diameter). Roll the balls individually in cacao nibs, shredded coconut or hemp seeds. … then place on a baking sheet that’s been lined with parchment paper. Cover the baking sheet and let chill for an hour in the refrigerator before eating, or freeze up to 2½ weeks. No-Bake Energy Balls DESCRIPTION These easy-to-make energy balls are also vegan-friendly, are naturally gluten-free and have no refined sugar. And yeah, they give you natural energy! INGREDIENTS ¼ cup cacao nibs ¼ cup shredded coconut ¼ cup almond flour 1 tablespoon coconut oil, melted and then cooled 8–10 Medjool dates, pitted ½ cup sunflower butter (or almond butter) ¼ cup hemp seeds ½ teaspoon sea salt 1 teaspoon cinnamon INSTRUCTIONS Place the cacao nibs and shredded coconut into a food processor and pulse until well-combined. Place the remaining ingredients into the food processor and blend until well-combined. Roll the mixture into 12 balls (approximately 1 inch in diameter). Roll the balls individually in cacao nibs, shredded coconut or hemp seeds and place on a baking sheet lined with parchment paper. Cover and chill for an hour or freeze up to 2½ weeks. To read the original article click here. For more articles from Dr. Axe click here.

The post No-Bake Energy Balls: Your Afternoon Pick-Me-Up! appeared first on Amazing Health Advances.

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.

The post Chocolate Chip Oatmeal Cookie Recipe appeared first on Amazing Health Advances.