12 delicious 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 bowl. Pour in 100 g of oat flakes then 50 g of chopped walnut kernels and mix well. Line a baking sheet with baking paper. Form cookies using a spoon and place them on the plate, making sure to space them well. Bake for 30 mins. Let cool on a plate. Store them in an airtight container.

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3/12 –

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

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4/12 –

Low-fat 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 low-sugar dark chocolate, broken into small pieces. Mix well. Separate the dough into 2 pieces of equal 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. at s. of muesli and 1 pinch of salt, and add this mixture to the salad bowl. Add 1 whole egg and mix well. Separate the dough into 2 pieces of equal 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. Separate the dough into 2 pieces of equal 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 parchment paper and arrange the cookies at regular intervals. Bake for 10 mins.

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7/12 –

Oatmeal Cookies
Mix 150 g of flour, 60 g of wheat bran, 60 g of rolled oats, 60 g of soft butter, and ½ tsp. c. baking powder. Add 100 g of brown sugar and 1 egg, then 2 tbsp. at s. of milk to form a ball. Chill for 30 mins. Roll out the dough to 5mm thick between two sheets of parchment paper. Cut out disks of dough with a cookie cutter or an upturned glass. Arrange on a baking sheet lined with parchment paper and bake for 15 minutes in the 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. c. level cinnamon powder and a pinch of salt, and add this mixture to the salad bowl. Add 1 egg and mix well. Separate the dough into 2 pieces of equal 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 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. at 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. baking powder, ½ tsp. coffee salt, 20 g hazelnut powder, 125 g white almond puree, and 3 tbsp. cornstarch. Gradually add 15 cl of hazelnut milk until the dough is homogeneous and a little sticky. Then add 100 g of dark chocolate bar cut into pieces and 50 g of slivered almonds. Form about fifteen balls and place them on parchment paper, spacing them out. Bake in the oven for 20 mins.

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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 from the basic recipe below but replace the wheat flour with rice flour. The texture of the dough will be more crumbly, but once cooked, the Cookies will hold up very well. Or by a mixture of 100 g of rice flour and 50 g of sweet chestnut flour. And of course choose a guaranteed gluten-free yeast.