I Don’t Eat Sugar! Healthy Cookies Without Flour and Sugar! (Energy Dessert Recipe)

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Description

These Healthy No-Sugar, No-Flour Energy Cookies are a wholesome snack made entirely from nuts, seeds, and natural sweeteners. Packed with protein, fiber, and healthy fats, they’re perfect for a post-workout snack, breakfast on-the-go, or a guilt-free dessert. Crunchy, chewy, and naturally sweet — they prove you don’t need sugar or flour to enjoy a delicious treat!

Ingredients For I Don’t Eat Sugar! Healthy Cookies Without Flour and Sugar! (Energy Dessert Recipe)

  • 1 cup almonds (whole or roughly chopped)

  • ½ cup pumpkin seeds (pepitas)

  • ½ cup sunflower seeds

  • ¼ cup sesame seeds

  • ¼ cup flaxseeds or chia seeds

  • ¼ cup walnuts or pecans (optional)

  • 8–10 pitted dates (or use 3 tbsp natural honey or maple syrup if not strictly sugar-free)

  • 2 tbsp coconut oil

  • ½ tsp cinnamon (optional)

  • 1 tsp vanilla extract (optional)

  • Pinch of sea salt

Instructions

  1. Preheat the Oven:
    Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.

  2. Prepare the Date Paste (Natural Binder):

    • Soak dates in warm water for 10 minutes to soften.

    • Drain and blend with 1–2 tablespoons of water until smooth.

  3. Mix Dry Ingredients:
    In a large bowl, combine almonds, pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds.

  4. Combine Wet Ingredients:
    Add the date paste, melted coconut oil, vanilla extract, cinnamon, and sea salt to the seed-nut mix. Stir well until everything is evenly coated and sticky.

  5. Shape the Cookies:

    • Use a cookie cutter or ring mold to form round cookies (press the mixture tightly).

    • Place them on the baking tray.

  6. Bake:
    Bake for 12–15 minutes or until golden brown.
    Let cool completely — they’ll harden as they cool.

  7. Store:
    Keep in an airtight jar for up to 10 days at room temperature or 3 weeks in the fridge.

Notes

  • You can swap dates with mashed banana or unsweetened applesauce for variation.

  • For extra crunch, lightly roast nuts and seeds before mixing.

  • Avoid over-baking — they burn quickly due to natural oils.

  • Add a few dried cranberries or goji berries if you prefer slight sweetness.

Tips

  • To make it vegan and keto-friendly, replace dates with erythritol syrup or monk fruit syrup.

  • For a chewy texture, chill the cookies after baking.

  • Add shredded coconut for extra flavor.

  • Drizzle with melted dark chocolate (sugar-free) for a dessert twist.

Servings

Makes about 8–10 cookies.

Nutritional Info (per cookie, approx.)

  • Calories: 160 kcal

  • Protein: 5 g

  • Fat: 12 g (healthy fats)

  • Carbs: 10 g

  • Fiber: 3 g

  • Sugar: 4 g (natural from dates)

Health Benefits

  • 🌰 Rich in healthy fats — supports heart health and hormone balance.

  • 💪 High in protein — helps muscle repair and satiety.

  • 🌿 Fiber-packed — aids digestion and gut health.

  • ⚡ Natural energy boost — perfect for workouts or mid-day slumps.

  • 🧠 Loaded with antioxidants — supports brain and skin health.

Q&A

Q: Can I make these raw instead of baked?
A: Yes! Just press the mixture into molds and refrigerate for 1 hour — they’ll set without baking.

Q: Can I use other nuts or seeds?
A: Absolutely — cashews, hazelnuts, or hemp seeds work great too.

Q: Are they diabetic-friendly?
A: Yes, if you replace dates with a low-carb natural syrup or omit sweetener entirely.

Q: How to make them more crunchy?
A: Toast nuts and seeds before mixing and bake a little longer (but watch closely).

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