One of the saddest food myths out there is the idea that eating healthy means cutting out desserts. Here at Well+Being we’re all about the idea of everything in moderation, including sweets—especially when they involve nutritious ingredients, as in this recipe from registered dietitian Janis Jibrin and restaurant consultant Sidra Forman.
We loved their kale salad recipe so much, we asked the duo to dip back into their book, The Pescetarian Plan, for a healthy treat to satisfy those with a sweet tooth. These mild-flavored cookies will curb any dessert craving without the unnatural ingredients typically found in super-sweet junk foods.
“Especially this time of year, this is a perfect cookie to pair with pretty much any variety of summer fruit—stone fruit, berry, or melon,” Forman says. “The richness of sesame seeds, coconut, and olive oil make for a satisfying treat.”
Prep time: 5 minutes; total time: 20 minutes
Nutrition per serving: 114 calories, 2 grams protein, 11 grams carbohydrates, 2 grams dietary fiber, 5 grams sugar, 7 grams total fat, 2.2 grams saturated fat, 0 milligrams total omega-3 fatty acids, 0 milligrams cholesterol, 17 milligrams calcium, 51 milligrams sodium.
½ cup whole-wheat flour
3 tablespoons sugar
¼ cup coconut flakes
2 tablespoons sesame seeds
⅛ teaspoon baking powder
⅛ teaspoon baking soda
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
Dash of salt
1) Combine the flour, sugar, coconut, sesame seeds, baking powder, and baking soda. Mix in the oil, tahini, salt, and 2½ tablespoons water. Combine thoroughly using your fingers.
2) Preheat oven to 350 degrees.
3) Line a baking sheet with parchment paper. Divide the cookie batter into 8 parts, rolling each into a ball. Place cookies on the parchment paper and gently flatten with the palm of your hand.
4) Bake until cookies begin to turn golden brown, approximately 12 minutes. Serve warm or at room temperature.
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