Here’s a Healthy Energy Cookie recipe that’s perfect for your Weight Watchers journey—free from sugar and flour, yet packed with nutrients. These cookies are naturally sweetened with dried apricots and honey, making them a great option for a guilt-free dessert or snack.
Healthy Flourless & Sugar-Free Energy Cookies
Ingredients:
– Dried Apricots 70g (2.5 ounces)
– Walnuts 50g (1.8 ounces)
– Hazelnuts. 70g (2.5 ounces)
– Pumpkin Seeds 30g (1 ounce)
– Sunflower Seeds. 40g (1.4 ounces)
– Sesame Seeds. 20g (0.7 ounces)
– Flaxseeds. 20g (0.7 ounces)
– Almonds. 60g (2 ounces)
– Pine Nuts. 20g (0.7 ounces)
– Natural Honey. 40ml (1.4 ounces)
– Egg White. 1 large
– Salt. A pinch
Instructions:
1. Preheat Oven
– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare Dried Apricots
– Chop the dried apricots into small pieces. If they’re too sticky, you can lightly coat your knife with a bit of oil.
3. Chop Nuts
– Roughly chop the walnuts, hazelnuts, and almonds. You can use a food processor for a quick pulse, but avoid over-processing; you want small chunks, not a powder.
4. Combine Dry Ingredients
– In a large bowl, mix the chopped apricots, walnuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and pine nuts. Add a pinch of salt and stir well.
5. Add Wet Ingredients:
– In a separate small bowl, whisk the egg white until slightly frothy. Add the honey and mix well.
– Pour the honey-egg mixture over the nut and seed mixture. Stir until everything is well combined and the mixture sticks together.
6. Shape the Cookies:
– Using a spoon or your hands, scoop about 1-2 tablespoons of the mixture and shape it into small balls or flatten them into cookie shapes. Place them on the prepared baking sheet, leaving some space between each.
7. Bake:
– Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Keep an eye on them to prevent burning, especially since nuts can toast quickly.
8. Cool and Enjoy:
– Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely before serving.
