A Healthy Cookie Full Of Fiber and Protein

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Eating too many cookies can be fattening since they mostly contain refined flour and too much of sugar and not much of dietary fiber.  How about a cookie which contains more fiber and made of healthier flour instead of refined wheat flour?  If you are ready for it here is an recipe which can be enjoyed without too much of guilt.

The holiday season is upon us, and for many that means baking for family and friends. Here are some great reasons to try coconut and almond flours, while boosting the nutrition in your baked goods.

Almond and coconut flours make a great addition to baked goods and are perfect for friends and family who follow a gluten-free diet. Almond flour can be invaluable for anyone following a low-carb diet and is a good source of protein, fiber, vitamin E and magnesium. Almond flour is made from skinless almonds that are finely ground. Almond meal can give baked goods a moist texture and buttery flavor.

In addition to its use in baked goods, almond meal can be used in place of regular flour as a coating for chicken and fish. Homemade meatballs can be made using almond flour in place of breadcrumbs.

Coconut flour is made from coconut solids that are ground into a powder. Like almond flour, coconut flour also is lower in carbohydrates and high in fiber — a whopping 13 grams of dietary fiber in ¼ cup. Coconut flour provides sweetness and a rich texture to baked items. Because of its high-fiber and low-carbohydrate content, coconut flour is a good substitute for regular flours for those who are living with diabetes. High-fiber foods might play a role in controlling blood glucose levels.

Abby Vlastuin is a Sioux Falls Hy-Vee dietitian.

 Cinnamon Sugar Cookies with Coconut Flour

•4 large eggs

•¾ cup and 2 tablespoons sugar, divided

•½ teaspoon vanilla

•½ cup unsalted butter, softened

•¼ teaspoon salt

•¾ cup sifted coconut flour

•2 teaspoons cinnamon

Preheat oven to 375 degrees.

Combine eggs, ¾ cup sugar, vanilla, butter and salt; mix well. Stir in coconut flour and let sit for 5 minutes to thicken.

Combine cinnamon and 2 tablespoons sugar. Form dough into 1-inch balls; roll in cinnamon-sugar mixture. Place on cookie sheet 1 inch apart; flatten.

Bake for 8-9 minutes. Remove from sheets to wire racks to cool. Makes 3 dozen cookies.

Source – http://www.argusleader.com/story/life/diet-fitness/2014/12/05/nutrition-try-baking-almond-coconut-flour/19946515/

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