What I find really helps me is to make sure my sweet tooth is satisfied by making healthier dessert options like this one (or these Red Velvet Brownies (uh-mazing) or these Cranberry Oat Bars (equally as amazing).
When I choose these healthier desserts, I feel good about my decision and won’t have to endure hearing the voice in the back of my head asking me why the heck I ate that [pie, cake, cookie, etc.] (was it worth it??!!).
Shutting that voice up is truly liberating and makes for a happier holiday.
Bring these cookies or any other healthier treats to your holiday gatherings and show your friends and family how eating WELL and being kind to your body is easy and delicious, too.
With the added bonus of your pants still fitting come January 1st ;).
These cookies are made in the blender (so easy), and loaded with healthy ingredients.
They are gluten-free, oil-free, low-fat, and sugar-free. Also secretly packed with VEGGIES!
Don’t tell 😀
They are chewy and soft and perfectly sweet and cinnamon-y.
Cost per serving: $0.24
Calories per serving: 46
Equipment you’ll need: high-speed blender, baking sheet
1 cup gluten-free quick oats
200g yellow squash
1/4 cup Sugar-Free Maple Syrup
2 tsp granulated erythritol, or other granulated sweetener of choice (I use Swerve)
1/2 tsp natural butter flavor
1/2 tsp liquid stevia
1 tsp vanilla extract
1 tsp baking powder
3 dashes salt
1 tsp cinnamon
1/4 tsp nutmeg
1. Preheat oven to 350F, line baking sheet with parchment paper or spray with non-stick cooking spray, and set aside.
2. Add oats to blender, and blend until a flour-consistency is reached.
3. Add remianing ingredients to blender, and blend until smooth.
4. Refrigerate batter for at least 10 minutes.
5. Spoon mixture into 8 equal-sized balls, and place on prepared baking sheet. Use the palm of your hand to flatten.
6. Bake for 15 minutes.