I’ve been getting a lot of requests for the recipe of the “cookies” that I’m always eating on Snapchat, etc. In order to share the recipe, I also feel the need to share the backstory of how/why we came up with it. We call these “cookies”, but you’ll be sadly disappointed upon completion if you’re expecting an ooey-gooey-melt-in-your-mouth-cookie. If you’re looking for something that’s both healthy and delicious and satisfies your sweet tooth, then look no further.
Back before Thomas and I moved to South Carolina, I’d been on a quest for about 2+ years on figuring out some stomach/health issues. I’d seen a variety of doctors (MDs, NDs, Gastroenterologists, etc.), tried elimination diets, took medicine, cut out gluten, ate a vegan diet and would try just about anything to feel better. The whole process was frustrating and annoying and would always leave me feeling like there was really no solution. A girlfriend told me about a doctor she had seen in Santa Monica at a place called LifeSpan. They focus on finding out which foods are causing you inflammation (by testing against your blood) and then cutting those foods out as much as possible. After I did this, it was a complete game changer. Everyone’s list is very different, as it’s specific to you, so it’s not necessarily helpful for me to share mine. I don’t stick to it 100% of the time, because it can be very limiting when eating out/traveling. But when I’m home, and I have control over every single ingredient I’m putting into my body, I following it exactly. How I feel is like night and day when I do/when I don’t. The thing that’s made it all so rewarding is knowing I now have control over how I’m going to feel the following day. I know if I’m going to eat something that’s on my list of ‘causing inflammation’ (which, btw are not all “bad” foods – many of these are healthy foods or food groups that I previously ate ALL the time) I probably won’t feel 100%. But at least I have a choice, versus when I thought I was eating clean and healthy all the time, but would still wake up feeling sick. Sometimes the indulgence is worth it, like chocolate croissants, cheese and french fries in Paris, but most of the time, I’m eating pretty healthy. I love food and I’m all for treating yourself every now and then, but what I love most is feeling good with lots of energy and a clear mind.
Thomas and I began getting creative with cooking at home after being limited by my new list. A few months ago, I wanted something sweet, so we took a good look at the ingredients we could use and came up with the “Julia Cookies”. These “cookies” just happen to be gluten free, vegan, and soy free. They are sweetened with figs, banana and molasses and taste like a piece of banana bread and a fig newton had a baby. I love them and eat them for breakfast or as snacks throughout the day.
1 cup dried mission figs, packed (soaked for 10 minutes in hot water and then drained)
1 ripe banana
1 tablespoon molasses
2 tablespoons almond butter
3/4 cup almond meal
¼ cup brown rice flour
½ cup chopped walnuts
1/2 cup rice krispies
- Pre-heat oven to 350 degrees Fahrenheit.
- Add figs to a food processor and pulse for a few seconds.
- Add banana, molasses and almond butter and pulse for a few seconds. Use a spatula to scrape down sides if necessary.
- Add almond meal, brown rice flour, ¼ cup of the rice krispies and ¼ cup of the walnuts to food processor and mix.
- Transfer to a mixing bowl and with your spatula fold in the remaining walnuts and rice krispies, trying not to crush them.
- Place in the refrigerator for 10 minutes.
- The dough is really sticky so use a Cookie scoop if you have one or a tablespoon and another spoon. Arranging each scoop on a cookie sheet with parchment paper.
- Use a floured fork to press the cookies the same way you would with a peanut butter cookie.
- Bake in a 350 degrees Fahrenheit oven for 15-18 minutes.