Photo Credit to Amy Green of the Simply Sugar and Gluten Free Blog
When it comes to cookies, one may usually shy away from them. Let’s face it, they’re not always the healthiest snack option; however, here’s a recipe for a cookie that could definitely do more good than harm. Thanks so much to Amy who is the author of the Simply Sugar and Gluten Free Blog for allowing me to re-print the recipe that she created using products that could be purchased from iHerb. To read about all the wonderful health supporting properties that comes from this cookie, click here to read Amy’s original post.
Immunity Booster Cookies (makes 36 yummy cookies)
1 cup Bob’s Red Mill Whole Grain Gluten Free Teff Flour
3/4 cup Bob’s Red Mill Gluten Free ‘Sweet’ White Sorghum Flour
1/2 cup arrowroot starch
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon Bob’s Red Mill Gluten Free Xanthan Gum
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
1/2 cup Now Foods Certified Organic Amber Agave Nectar
2 tablespoons Navitas Naturals Organic Yacon Syrup
2 large free-range eggs
1/2 cup organic, low-fat plain yogurt
1 tablespoon freshly grated ginger
zest from one lemon
1 cup golden raisins
1 cup Eden Foods Organic Dried Cranberries
1 cup toasted walnuts, roughly chopped
In a medium bowl, whisk together teff, sorghum, arrowroot, baking powder, baking soda, cinnamon, xanthan gum, nutmeg, salt and cloves. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whip butter until light and airy. Add agave and yacon syrup and continue to mix for 3 minutes or so, until thoroughly incorporated. It will be thick. That’s ok. Add eggs eggs one at a time, incorporating the first before adding the second. Add yogurt, ginger, and lemon zest and mix until smooth.
Mix raisins, cranberries, and walnuts in a bowl. Fit mixer with paddle attachment and add flour in one addition and mix until just combined, scraping down once or twice. Add 2 cups of the nut mix and mix until just combined. If necessary, make a few final folds with a spatula, cover, and refrigerate for at least an hour. Batter will be sticky.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat. Using a cookie scoop, drop cookies onto lined baking sheet. Top each cookie with a little of the remaining nut mixture, pressing down slightly. Bake for 12-14 minutes until the cookies are set a lightly golden brown.
Let cool on baking sheet for a minute or two and then transfer to a wire rack to finish cooling. Store in an airtight container. Wrap in twos and freeze for an immune boosting mid-day snack.
A disclaimer statement: This is a fun recipe meant to highlight health benefits of food, not designed as any type of medical treatment or a cure. Added sweeteners are a great way to enjoy a healthier dessert but ALWAYS use moderation. Too much is never a good thing.
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The Healthy Haven 
If someone wants to make a vegan version, I’d probably substitute half a mashed banana for one egg (for almost all cookies using this substitution actually produces cookies superior to the original recipe!) and either a soy flour egg or a flax egg for the other one (1 tbsp of soy flour or ground flax seed and enough water to make up 0.5 dl/scant 0/4 cup), and silken tofu for the yoghurt. Healthy margarine instead of butter, of course.
What great suggestions. Thanks for sharing. I never knew you could substitute banana for an egg. Does the banana have to more ripe than normal or it doesn’t matter?
Well, it should be ripe (or it’s a pain to mash!), but it doesn’t have to be totally black or anything.
There are a zillion things one can replace eggs with, from applesauce to tofu, but with cookies I like to use banana. I’ve never made gluten-free cookies like these, but in the wheat-based recipes I’ve used it results in slightly moister cookies with a slightly crispier exterior.
You could replace both the eggs with banana (1/2 banana per egg, so 1 whole), but then the taste would be noticeable – which might be desired, or not.
Thanks for sharing my recipe here, Abby. 🙂 You did a great job with the post.
There are a lot of flavors going on in this cookie so if it was me I’d try applesauce instead of adding banana for a vegan cookie. It’s more neutral.
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