Ultimate Healthy Cookies, my way

On Monday I made cookies. I subsequently composed a post about it with the intention of posting it the next day but didn’t get to it (was busy at work and in the evening I settled in with two episodes of Angel, season 7). Here it is, as promised on Facebook:

Last month I came across Meghan’s recipe for Ultimate Healthy Cookies. I’ve now made them three times. After the first two I learned that the oven temperature could come down from 350 to 325. They burn easily. What other modifications have I made? I use a gluten-free flour blend that I bought on sale once at a natural food store. The first time I made them, and today, I used almond pulp leftover from making almond milk. The time in between I used almond meal (ground almonds).

The last two times I’ve used Ghiradhelli 60% cacao bittersweet chocolate chips. Today instead of just using apple sauce or apple puree I pureed a peach (microwaved it first, though if I had patience I’d have cooked it in the oven) and then topped it up with apple sauce. The batter seemed too thin so I put in some wheat germ, using up a bag that had been sitting in my freezer for years (oh, how I enjoy cleaning out). The raw honey I used, this brand, was actually raw honey with propolis. I bought it last week for the first time to try. I’m not a fan of the taste.

Today’s cookies [Monday's] taste too sweet and I don’t know why. Maybe it’s the honey. Next time I’ll use less. I’m also wondering if all of the beneficial properties of propolis are lost when cooked.

I wish that the taste of the peach had come through in the final product but it didn’t.

I took the cookies to acquaintances and friends on Monday. All seemed to like them (or pretended to) even though they weren’t my favourite. I’ll keep working at it.

Try these cookies, and use your own modifications. Then tell me what you did and how they are.

Eat well, be well.

[Ed: Damn, I need to remember to start taking photos!]