The Game Changer Cookie!
If you’ve been following me for a while you might have noticed that I work a lot with my clients on their gut health – IT’S SOOOOO IMPORTANT and I cannot stress that enough. But what you might not know is that I personally have been on my own journey especially over the past year.
As of recent I decided to dive in on a much deeper level to some of my stomach issues and while I don’t have all of the results back just yet, one thing that did come up was that I have high IgA numbers which means that I am eating something I’m intolerant to and it is causing inflammation in the membrane of my gut. So, its been suggested to me to go completely gluten-free and use a more paleo style diet (with regards to a few other things that showed up as well). While I do eat pretty much gluten-free and paleo style, I decided that I would tighten the reigns a bit more while I wait for the rest of my results…..like not eating the rest of my son’s grilled cheese sandwich! But can you blame a mom?
I’ve been spending some time this weekend re-creating a cookie I had the other day which again, I cannot eat anymore and today I perfected it! So I had to share it with all of you. Enjoy!
**ps. If you suffer from bloating, cramping, brain fog, gassiness, lethargy, chronic sniffles or clearing of the throat, to name just a few, I can help. Send me a message and I can book you for a free assessment.
THE GAME CHANGER COOKIE
Yield 20 cookies
Wet ingredients:
1 small banana
1/2 cup almond butter
2 tbsp maple syrup
1 tsp vanilla
2 eggs
Dry ingredients:
1/2 cup unsweetened coconut
1 cup almond flour
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1/2 cup grated apple
1/2 cup grated carrot
1/2 cup raisins
1/2 cup pecans
(**you could really add anything you want here. You can replace the apple for zucchini, add in craisins, dried cherries, even some high-quality super dark chocolate if you want)
Heat oven to 350 degrees. Mix in a mixer all of the wet ingredients until creamy. Mix the dry ingredients in a separate bowl and then fold into the wet ingredients. Add the fruit/nuts etc at the end. Makes 20 cookies. Bake for 17 mins. Macros per cookie: 14g carb, 8g fat, 4g protein.
