Healthy Cookie Recipes that will amaze you!

Double Chocolate Ice Cream Cookie Sandwiches

These double chocolate ice cream cookie sandwiches have been on my to-do list forever!

I’ve seen so many mouthwatering versions on social media that I was inspired to create my own Swoon Food version, i.e. dairy, gluten/grain free, and low in sugars.

After trialling a spiced cookie version on Christmas day I decided chocolate cookies were definitely the way to go. If you’re going to do it, you might as well go the full way – right?!

I based the chocolate cookies off my Oreo cookie recipe from many moons ago. They’re a delicious, dark chocolate flavoured cookie, that stays nice and flat after baking, so are perfect for sandwiching ice cream together.

This new version, however, is much lower in sugars and uses raw cacao powder instead of dutch process cocoa. The reason I used dutch process cocoa in the original Oreo cookie recipe was the achieve the classic, dark Oreo colour. Unfortunately, dutch process cocoa powder loses much of it’s nutrients in the processing, so raw cacao powder is the healthier choice. To read more about why raw cacao is so good for you, check out this raw chocolate brownie mousse cake post.

Raw cacao does creates quite a rich, decadent cookie though, so if you’re making these for kiddies either sub out some of the raw cacao powder for more flour, or use regular cocoa powder instead.

There’s a trick to making ice cream cookie sandwiches that don’t immediately melt in your hand – which I learnt the hard way!

Instead of scooping ice cream straight from the tub and squishing between cookies (unless you uber messy is your thing!), the best way is to prep your ice cream ahead of time.

All you need to do is allow a tub of ice cream to soften, spread it into a brownie pan and allow to set. When firm, cut rounds using the same cookie cutter as your cookies, sandwich the ice cream round between two cookies and return to the freezer to allow it to set. The key is to make sure the chocolate cookie is the same temperature as the ice cream so that the ice cream doesn’t melt before you get a chance to eat it!

And that’s it! Super easy.

You could, of course, get all fancy and roll the sides of the ice cream cookie sandwiches in toppings such a coconut, chocolate chips or freeze dried raspberries. But if you’re anything like me, you’ll probably want to eat them well before any of that!

And because these double chocolate ice cream cookie sandwiches are stored in the freezer, there’s a chance you might just forget about them. This means one day when you’re looking for a sweet treat you’ll find a happy surprise waiting for you…

Ok, who am I kidding. These are seriously good so you’re going probably going to eat them in one sitting, but they’re worth it!

If you make these double chocolate ice cream cookie sandwiches, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

DOUBLE CHOCOLATE ICE CREAM COOKIE SANDWICHES

Makes: Approximately 10 medium or 16 small ice cream cookie sandwiches
Prep time: 30 minutes

Chocolate Cookies

100g coconut oil, melted
120g coconut sugar
60g ground almonds/almond meal
60g buckwheat flour (or rice flour)
60g raw cacao powder (dutch cocoa powder for a milder flavour)
1 tsp baking powder
1 tsp vanilla
pinch pink Himalayan salt
1 egg or egg substitute/flax egg
1 Tbsp rice syrup or pure maple syrup

Ice Cream

A tub or two of your favourite ice cream (I used Duck Island’s Salted Chocolate Brownie & Little Islands Coconut Caramel – both dairy free/vegan)

To get the best looking ice cream sandwiches that don’t melt in your hand, you need to prep the ice cream first. Leave it out at room temperature for 20 minutes or so until soft, then spread it into a lined brownie tray. You want it to be quite thick, around 1 inch, then place in the freezer to set. Once set, use a cookie cutter to cut out rounds of ice cream, place them on a tray then back in the freezer until you’re ready to use them. The ice cream off cuts can either be refrozen and used to make more rounds, or put back in the tub for another day.

To make the cookies, place all dry ingredients into a bowl and mix well. Make a well in the centre and add the egg, vanilla and cooled, melted coconut oil. Stir well to combine.

You’ll have quite a sticky dough so place it between two sheets of baking paper and roll it out to approximately 5mm thickness. Place in the fridge to chill 10 mins or so, until firm.

Preheat your oven to 180ºC fan bake.

Remove the sheet of dough from the fridge and peel off the top paper. Use a cookie cutter to cut out circles and place them on a lined baking sheet. If the cut cookies start to get too soft place them in the fridge to firm up again before baking.

Bake the cookies in the centre of the oven for 8 minutes, or until cookies are just firm to touch. Remove from the oven and allow the cookies to cool on the tray before transferring to a sealed container if you doh’t plan to use them straight away.

To assemble the cookie sandwiches:

Remove the ice cream round from the freezer and sandwich a chocolate cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. When the cookies are chilled they’re ready to be served.

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Trick Or Treat Halloween Spider Web Cookies

Halloween in the 80’s in New Zealand

Trick or treating was never something I did as a kid. In the 80’s and even early 90’s, the concept of Halloween and trick or treating was still very much viewed as an American tradition. As such, and because noone in our neighbourhood partook, we weren’t allowed to either.

Despite not being allowed to dress up and trawl the neighbourhood, we’d still chant “trick or treat, smell my feet, give me something nice to eat!” for the month of October (much to Mum’s annoyance), until she finally gave in and handed over the sweets.

These days Halloween is much more celebrated in New Zealand and no doubt we’ll have trick or treaters knocking away at our door in a few days, much to Chewie’s delight!

So this year I’m joining in the fun with these Trick Or Treat Halloween Spider Web Cookies!

Are These Cookies A Trick Or A Treat?

What do you mean, I hear you say? Let’s take a closer look.

For starters, they’re a deliciously soft, dairy, grain and refined sugar free cookie, made with almond butter and the rather “tricky”, sunflower seed flour.

If you haven’t come across sunflower seed flour yet, it’s simply finely ground sunflower seeds which also goes by the name ‘sunflour’.

Trick Or Treat Halloween Spider Web Cookies

The “Tricky” Reaction Between Sunflower Seeds And Baking Soda

When you combine sunflower seed flour with baking soda in baked goods, something very interesting happens.

If you leave your baked goods to sit for any length of time, you’ll begin to see greenish blue spots appear which you may initially think is mould.

On closer inspection, however, there’s no furriness typical of mould and that’s because the green spots are the result of a chemical reaction between the sunflower seeds and baking soda.

Rest assured this reaction is perfectly harmless and still very much safe to eat.

Sounds Perfect For A Halloween Cookie Right?

My thoughts exactly.

The question is, are you feeling tricky this Halloween?

If your answer is yes, be sure to make these cookies a good few days before Halloween so that your unsuspecting trick or treaters will get a harmless tricky surprise in the middle of their delicious treat.

Cackle cackle.

I’ll leave it up to you whether or not you tell them they’re not in fact eating mould and the real reason for the green spots.

Happy Halloween!

Trick Or Treat Halloween Spider Web Cookies

Makes: 12 large flat cookies
Prep time: 20 minutes Bake time: 10-12 minutes

50ml coconut oil, melted
100g sunflower flour (ground sunflower seeds)
90g coconut sugar
10g coconut flour
1 tsp baking soda
pinch pink Himalayan salt
1 tsp vanilla essence
1 egg
50g almond butter

Decoration:
100g dark chocolate (I used Whittakers 70% Ghana dairy free chocolate)
50g white chocolate (I used Loving earth dairy free white chocolate)

Method:

Preheat the oven to 170ºC fan bake and line two oven trays with baking paper or mats.

Gently melt the coconut oil.

Combine all the ingredients in a food processor and pulse to combine. Alternatively, combine all the dry ingredients in a bowl and stir well.

Combine all the wet ingredients in a separate bowl and mix well, then add the wet to the dry and stir together until evenly combined.

Drop spoonfuls of mixture onto the lined baking trays and form into round cookie shapes. No need to flatten as they do so on their own in the oven.

Bake in the centre of the oven for 10 to 12 minutes, or until the cookies have turned a golden brown and feel set when pressed lightly.

Remove the cookies from the oven and allow to cool on their trays for at least 10 minutes, before transferring to a wire rack to cool completely.

To decorate:

Melt the dark chocolate either in a heatproof bowl set over a pan of steaming water or in the microwave. Drop a spoonful of melted chocolate on top of each cookie and use a spatular or flat knife to spread out to the edges. Next melt the white chocolate and pour into a small paper piping bag. Pipe 3 circles on each cookie and use a knife to draw lines out from the centre to create a spider web design.

Once the chocolate icing has set, store the cookies in an airtight container at room temperature for up to a week.

Trick Or Treat Halloween Spider Web Cookies

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Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

I made these raw chocolate mousse kisses with raspberry cheesecake frosting for my Valentine. I’d love to say they’re all his favourite things in a dessert: dark chocolate biscuits, rich chocolate mousse and a tangy raspberry cheesecake frosting. But if I’m honest, they’re probably more mine.

Nick isn’t a big dessert person and would equally be happy with something simple like ginger cookies or swoonuts. However, cookies and donuts aren’t anywhere near as lush or romantic as chocolate kisses, and I make swoonuts all the time, so this is what he’s getting instead this year!

These sweet little chocolate kisses consist of a brazil nut, coconut and raw cacao ‘biscuit’ base, topped with an avocado and date, raw chocolate mousse, finished with a creamy cashew and raspberry “cheesecake” frosting. Chocolate, coconut and raspberries are all matches made in heaven, and they’re completely raw, dairy, gluten and refined sugar free.

This recipe is a little more time consuming than Swoon Food’s usual recipes and requires some planning ahead by way of soaking cashews and allowing some time for the raspberry cheesecake frosting to firm up. But don’t let that put you off! These little desserts are well worth the effort and will literally have your Valentine swooning.

If the idea of making three different components for this dessert sounds far too time consuming and unachievable for you, feel free to adapt this recipe to work for you. The simplest option is to leave off the raspberry frosting and sprinkle the chocolate mousse with freeze dried raspberries, superfood powders and/or edible flowers. Alternatively you could skip the chocolate mousse and simply ice the chocolate biscuits directly with the raspberry cheesecake frosting.

I hope these little chocolate kisses have given you some delicious inspiration, and if you make them please do come back and leave me a comment below! Enjoy.

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

Makes: approximately 20
Prep time: 1 hour Soaking time: 2 to 4 hours Chill time: 2 to 3 hours

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
5 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Chocolate Mousse
2 ripe avocado
10 Tbsp raw cacao powder
8 medjool dates
2 Tbsp smooth peanut butter (or nut butter of choice)
1/4 tsp pink Himalayan salt
1/4 cup coconut oil

Raspberry Cheesecake Frosting
1 cup cashews, soaked
1 cup raspberries (fresh or frozen)
1/4 cup coconut milk (or nut milk of choice)
2 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp lemon juice
pinch Himalayan pink salt
1 tsp vanilla powder
1 tsp pink pitaya (dragon fruit) or beetroot powder (optional)
4 Tbsp coconut oil

Decoration
Superfood powders e.g. pitaya, beetroot, blue pea, matcha
Freeze dried raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

Prep Ahead: Soak the cashews for the raspberry frosting by placing in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Frosting: Make the raspberry frosting first as this needs to firm up in the fridge so it can be piped. Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t go above 46ºC and remains in it’s raw state). Place the soaked and drained cashews into a high speed blender with the raspberries, coconut milk, sweetener, lemon juice and salt. Blend until smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Lastly, add the pink pitaya or beetroot powder (if using), until you reach your desired colour. Transfer the frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped. When firm enough, transfer the frosting in a piping bag with a fluted nozzle and pipe pretty swirls onto the mousse topped biscuits.

Biscuit Bases: Gently melt the coconut oil using the method above. Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into a lined brownie pan until approximately 7mm, then place in the fridge for at least half an hour to firm up. When firm, use a cookie cutter to cut out small circles approximately 6cm wide. Gather up leftover cuttings, press back into a 7mm thick sheet and keep cutting out circles until all the mixture is used up. Place the biscuit bases on a tray and return to the fridge to keep firm.

Chocolate Mousse: Because this mousse contains dates, you need a really good blender or processor to get a super smooth consistency. Melt the coconut oil using the method as above. Place all the ingredients except the coconut oil into a food processor or high speed blender and blend until smooth. Slowly add the coconut oil with the motor running until well combined. Place the mousse into a piping bag with a large round nozzle and pipe round domes onto the biscuit bases.

Decorate: Finish off by dusting with superfood powder, freeze dried raspberries and edible flowers if desired.

These raw chocolate mousse kisses will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

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Chocolate Crackle Cookies

CAUTION: These chocolate crackle cookies are addictive and you likely won’t be able to stop at just one.

Why you ask? They have a thin crispy outer shell that gives way to an amazing melt-in-the-mouth texture, they have a rich chocolate flavour from dutch process cocoa, and they contain sugar. I’ve also adapted the recipe to use rice syrup as the sweetener, and this version is much safer to eat.

I created this recipe a little while ago after trying some amazing cookies my sister made. Turns out they were from a packet mix but they were ridiculously good with a rich chocolate flavour, thin crispy shells, and soft crumbly insides that literally melted in your mouth. They were dairy and gluten free, but made with a fair amount of sugar.

Naturally I wanted to see if I could create a similar chocolate cookie using less sugar or even better rice syrup, which doesn’t contain any fructose. I perfected the recipe using raw sugar and coconut sugar as the sweetener and a mix of rice, tapioca and cornflour as the flour.

These ingredients however, are not are not approved for anyone on a low or no sugar diet so I also created a recipe using rice syrup as the sweetener. The resulting cookies are almost as good as the originals, but don’t quite have the same moreish-ness which is not surprising as they contain no fructose.

To create the crackled appearance on top of the cookies they’re dipped in icing sugar before baking. If you want a really defined crackle top you need to coat them quite well, but if you’re after a melted snow look then a light coating suffices. For a sugar free option cornflour will do the job too, and for a grain free option you can use coconut flour, although it discolours a little on baking. Equally, leaving them plain creates just as beautiful a cookie and they taste equally delicious! Enjoy.

Chocolate Crackle Cookies

ORIGINAL RECIPE
Makes: approximately 24 cookies
Prep time: 20 minutes Cook time: 10 to 12 minutes

100g rice flour
50g tapioca flour
35g cornflour
150g organic raw sugar or coconut sugar
50g dutch process cocoa powder
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
100g coconut oil, melted
1 Tbsp water
icing sugar or cornflour for dusting (optional)

Preheat oven to 160ºC fan bake and line two baking trays. Combine the flours, sugar, cocoa, salt and raising agents in a bowl.
Lightly beat the eggs with a fork, combine with coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.
Roll spoonfuls of cookie dough into balls, place on the lined baking trays and lightly press into a cookie shape. If you wish to create the crackle look, dip into icing sugar or cornflour.
Place the cookies into the centre of the oven and bake for 10 to 12 minutes. The cookies are ready when risen and formed a crust.
Remove the cookies from the oven and allow to cool on the trays before serving warm. Store in a sealed container at room temperature for up to 5 days.

NOTE: the rice flour, tapioca flour, cornflour, baking powder and baking soda can be replaced by 185g of a store bought, self-raising gluten free flour mix.

RICE SYRUP RECIPE
Makes: approximately 24 cookies
Prep time: 20 minutes Cook time: 8 to 10 minutes

130g rice flour
50g tapioca flour
35g cornflour
150g rice syrup
50g dutch process cocoa powder
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
100g coconut oil, melted
1 Tbsp water
icing sugar or cornflour for dusting (optional)

Preheat oven to 160ºC fan bake and line two baking trays. Combine the flours, cocoa, salt and raising agents in a bowl.
Lightly beat the eggs with a fork, combine with rice syrup, coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.
Roll spoonfuls of cookie dough into balls, place on the lined baking trays and lightly press into a cookie shape. If you wish to create the crackle look, dip in icing sugar or cornflour.
Place the cookies into the centre of the oven and bake for 8-10 minutes. The cookies are ready when risen and formed a crust.
Remove the cookies from oven and allow to cool on the trays before serving warm. Store in a sealed container at room temperature for up to 5 days.

NOTE: the rice flour, tapioca flour, cornflour, baking powder and baking soda can be replaced by 215g of a store bought, self-raising gluten free flour mix.

Chocolate Crackle Cookies

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Muesli Cookies

Homemade muesli cookies (or biscuits as we used to call them) used to be a staple in our biscuit tins when we were growing up. Ironically back then we’d much rather have had some kind of chocolate coated, store bought variety and we certainly didn’t appreciate the healthy aspect or time our mum took to make them.

These days however, we’ve all done a complete about turn. We’d choose a wholesome, low sugar, gluten and dairy free (raw/vegan!) cookie over a sugar-full store bought one any day, especially if they taste good!

These muesli cookies are just that. They’re completely refined sugar free, and only contain a small amount of coconut sugar which can be substituted for rice syrup if you want an even lower fructose option (though they won’t look quite as golden). They’re packed with wholesome oats, coconut and buckwheat flour, and contain no dairy, eggs or nuts, so you can even send these ones off to play centre (only if you have kids though – might be weird otherwise). If oats aren’t your thing then you can easily substitute for more coconut or ground almonds.

Muesli Cookies

As you can see I had a little help with the taste testing and photographing of these cookies. My niece Indy gave them her seal of approval and Chewie was also a big fan, but to be fair he’s much less discerning and will frankly eat anything.

Hope you love these cookies as much as these two did and if you know of anyone else who’d love this recipe then please pass it on. Enjoy!

Do you have a nostalgic cookie recipe that you’d love to have a healthy makeover?

Let me know in the comments below!

Muesli Cookies

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Muesli Cookies

Makes: approximately 14 cookies
Prep time: 15 minutes Cook time: 15 minutes

90g (3/4 cup) rolled oats (gluten free)
50g (1/2 cup) thread coconut
40g (1/4 cup) buckwheat flour
pinch himalayan pink salt
70g (1/2 cup) coconut sugar (or 70g rice syrup – but cookies will look lighter)
1/2 tsp cinnamon (optional)
1/2 tsp ground ginger (optional)
50g (1/4 cup) coconut oil, melted
1 tsp baking soda
40g (2 Tbsp) hot water
50g (heaped 1/3 cup) raisins

Heat the oven to 170ºC and line 2 baking trays.

Place the oats, thread coconut, buckwheat flour, coconut sugar, salt and spices (if using) into a food processor. Add the melted coconut oil. Mix the baking soda with the hot water and add to the mixture. Blend until well combined, the mixture should come together and be slightly sticky. Add the raisins and pulse to mix them in.

Roll the mixture into balls and place on the lined baking trays. Flatten them into cookie shapes then place the trays into the centre of the oven and bake for 15 minutes. The cookies are ready when they have turned a golden brown (note if using rice syrup they won’t go as brown). Remove from the oven and allow to cool. Store these muesli cookies in a sealed container at room temperature, and they will stay fresh for up to a week.

Muesli Cookies

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Soft Chocolate Chip Cookies (Gluten-free/Vegan)

Soft Chocolate Chip Cookies (gluten-free & vegan)

These soft chocolate chip cookies were one of those recipes that took unexpectedly longer to perfect than normal. On reflection, I think it was because I was trying to incorporate too many elements into one cookie.

Last week I tried some new gluten-free, vegan, chocolate chip cookies at our local coffee shop and they were surprisingly good! I don’t usually go for soft cookies, but these had a perfect soft pillowy texture with a little bit of bite and lots of chocolate chunks. The only downside was they were pretty high in sugar (no doubt why they were so delicious!) and they also contained a mixture of gluten-free grain flours.

This of course naturally inspired me to try and reproduce them myself, and in doing so, make them bigger and better! By which I really mean, lower sugar, more protein and grain-free.

Soft Chocolate Chip Cookies (gluten-free & vegan)

My first batch of cookies using entirely ground almonds instead of flour were delicious, especially eaten straight out of the oven! However, by the next day they’d all gone soft and had more of a whoopie cake quality than a cookie. This sent me down a trail of grain-free flour trials only to arrive back at the ground almonds because they taste the best and do create a great, soft cookie texture. I realised I just needed to add something to crisp the cookies up a bit which ended up being a small amount of gluten-free flour. The exact one is flexible depending on your tastes. If you don’t mind the taste of buckwheat then this is a great option, otherwise rice flour works well as does cornflour.

Six batches and WAY too much cookie tasting later, I had the recipe!

These chocolate chip cookies are definitely best straight out of the oven when they’re all soft in the middle, crispy round the edges and have chunks of melting chocolate. Once cool, the cookies stay soft in the middle and will slowly start to lose their outer crispness (and obviously melted chocolate quality) and by the following day they are soft all over and slightly chewy.

Looking back at my original inspiration for these cookies, they’re not very similar at all. Proof that flour really does make quite a difference to a cookies texture. But if you’re after a delicious recipe for low sugar, vegan, gluten-free chocolate chip cookie then you’ve found it!

Did you like this soft chocolate chip cookie post? Any questions or comments about the recipe? Leave me a comment in the section down below!

Soft Chocolate Chip Cookies (gluten-free & vegan)

Makes: approximately 18 cookies
Prep time: 15 minutes Cook time: 10 minutes

100g coconut oil
40g almond butter
60g almond milk
100g ground almonds
50g rice flour or buckwheat flour or cornflour
50g coconut sugar
1/2 tsp baking soda
1/2 tsp baking powder
100g dark chocolate, chopped (60-70% cocoa solids,dairy free)
sprinkle of himalayan pink salt for tops

Preheat the oven the 180ºC and line 2 oven trays with baking paper or silicone baking sheets.

Melt the coconut oil then combine with the almond butter and milk, stir well to mix.

In a medium mixing bowl combine the ground almonds, rice flour, coconut sugar, baking soda and powder and mix to combine.

Chop the chocolate into small chunks with a large knife, ideally you want a mixture of chocolate chunks and small shavings as this will add to the cookie texture and taste.

Stir the coconut oil mixture into the dry ingredients until well combined. Add the chocolate and ensure everything is evenly mixed.

Drop tablespoonfuls of mixture onto the prepared baking trays, leaving room for spreading. Press down lightly and shape into round cookies. Sprinkle freshly ground himalayan pink rock salt or flakes over the tops.

Place cookies in the oven and bake for 8-10 minutes. These cookies will rise a little and then spread and are ready when the edges turn a golden brown colour. Remove the cookies from the oven and leave on the trays to cool as they will still be quite delicate.

When cool enough to handle they are ready to be eaten! Any leftovers can be stored in a sealed container for up to 5 days but they are best eaten on the day they are baked.

Soft Chocolate Chip Cookies (gluten-free & vegan)