12 gourmet and healthy cookie recipes

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2/12 –

Banana and oatmeal cookies
Peel 2 very ripe bananas and mash them with a fork in a salad bowl. Pour 100 g of oatmeal then 50 g of chopped walnut kernels and mix well. Line a baking sheet with baking paper. Form cookies with a spoon and place them on the baking sheet, making sure to space them well. Bake for 30 minutes. Let cool on a plate. Store them in an airtight box.

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3/12 –

Date and nut cookies
Preheat the oven to 180 ° C. Finely crush the nuts in a mortar using a pestle. Cut 50 g of dates into small pieces, removing the stones. Pour 140 g of semi-wholemeal flour, 80 g of large spelled flakes, 1 pinch of salt and ½ tsp. of baking powder. Add 100 g of walnut kernels and dates then mix. Stir in 15 g of flaxseed, 1 tbsp. of melted coconut oil, 1 tsp. tablespoon of honey then 8 cl of oat milk while stirring. Shape into balls of dough by hand, flatten them slightly then arrange them, a little spaced, on a baking sheet lined with baking paper. Bake for 20 minutes.

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4/12 –

Light chocolate cookies
Preheat your oven to 180 ° C (th.6). Cut 125 g of butter into strips in a salad bowl and add 80 g of brown sugar. Mix. Mix 220 g of type 55 wheat flour, 1/2 sachet of baking powder and 1 pinch of salt. Add this mixture to the bowl. Add 1 whole egg and 150 g of low-sugar dark chocolate broken into small pieces. Mix well. Divide the dough into 2 pieces of the same size and shape 2 rolls. Cut slices about 1.5 cm thick and flatten them between the palms of your hands. Cover a baking sheet with a sheet of parchment paper or a silicone sheet and arrange the cookies at regular intervals. Bake for 10 minutes then let the cookies cool on a wire rack

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5/12 –

Muesli cookies
Preheat your oven to 180 ° C (th.6) Cut 100 g of butter into strips in a salad bowl and add 125 g of brown sugar. Mix. Mix 150 g of type 55 wheat flour, 1/2 sachet of baking powder, 10 tbsp. to s. muesli and 1 pinch of salt, and add this mixture to the bowl. Add 1 whole egg and mix well. Divide the dough into 2 pieces of the same size and shape 2 rolls. Cut slices about 1.5 cm thick and flatten them between the palms of your hands. Cover a baking sheet with a sheet of parchment paper or a silicone sheet and arrange the cookies at regular intervals. Bake for 10 minutes then let the cookies cool on a wire rack

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6/12 –

Goji berry cookies
Preheat your oven to 180 ° C (th. 6). Cut 100g of butter into strips in a salad bowl and add 125g of brown sugar. Mix. Mix 150 g of type 55 wheat flour, 1/2 sachet of baking powder, 200 g of goji berries and a pinch of salt, and add this mixture to the bowl. Add 1 whole egg and mix well. Divide the dough into 2 pieces of the same size and shape 2 rolls. Cut slices about 1.5 cm thick and flatten them between the palms of your hands. Cover a baking sheet with a sheet of parchment paper and arrange the cookies at regular intervals. Bake for 10 minutes.

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7/12 –

Oatmeal cookies
Mix 150g of flour, 60g of wheat bran, 60g of oatmeal, 60g of soft butter, and ½ tsp. to c. baking powder. Add 100 g of brown sugar and 1 egg, then 2 tbsp. to s. of milk so as to obtain a ball. Refrigerate for 30 min. Spread the dough 5 mm thick between two sheets of baking paper. Cut discs of dough with a cookie cutter or an inverted glass. Place on a baking sheet covered with baking paper and bake for 15 min in a preheated oven. 6 (180 ° C).

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8/12 –

Cinnamon cookies
Preheat your oven to 180 ° C (th.6). Cut 100 g of butter into strips in a salad bowl and add 125 g of brown sugar. Mix. Mix 150 g of type 55 wheat flour, 1/2 sachet of baking powder, 3 tbsp. to c. levels of cinnamon powder and a pinch of sell, and add this mixture to the bowl. Add 1 egg and mix well. Divide the dough into 2 pieces of the same size and shape 2 rolls. Cut slices about 1.5 cm thick and flatten them between the palms of your hands. Cover a baking sheet with a sheet of baking paper and bake the cookies for 10 minutes then let them cool on a wire rack.

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9/12 –

Vegan cookies
Take the basic recipe below but sRemove the butter and the egg, and replace them with 8 cl of coconut milk, and 4 good tbsp. to s. melted coconut oil, or hazelnut oil.

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10/12 –

Almond puree cookies
Mix 90 g of buckwheat flour and 90 g of brown rice flour, 125 g of whole sugar, 1 tbsp. of baking powder, ½ tsp. teaspoon of salt, 20 g of ground hazelnut, l125 g of puree white almond, and 3 tbsp. of cornstarch. Gradually add 15 cl of hazelnut milk until the dough is smooth and a little sticky. Then incorporate 100 g of dark chocolate bar cut into pieces and 50 g of flaked almonds. Form about fifteen balls and place them on baking paper, spacing them apart. Bake for 20 minutes.

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11/12 –

High fiber cookies
Always start from the basic recipe below but replace the white flour with a mixture of 75 g of wholemeal flour and 75 g of oat bran. As a reminder, oat bran contains 17 g of fiber per 100 g, white flour… 2.7 g.

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12/12 –

Gluten-free cookies
Start with the basic recipe below but replace the wheat flour by rice flour. The texture of the dough will be more crumbly, but when cooked, the Cookies will stand very well. Or by a mixture of 100 g of rice flour and 50 g of chestnut flour, with a mild flavor. And of course choose a guaranteed gluten-free yeast.