Don’t these tease “fall”? I’m ready for scarves, boots and skinny jeans. You can be too.
So. I’ve decided. This isn’t going to be your regular food blog. I’m a Cardiac nurse, not really a food blogger.Sure, I’m both, but really I’m a teacher. I think food is beautiful too. And- I’m skilled in the art of food prep and finding/making healthy recipes. But, let’s be clear— you eat to live not live to eat. That’s why I became skilled.
Once upon a time children weren’t suffering from Type II diabetes, obesity, asthma, autism, and autoimmune diseases. And worse, cancer is a child’s number one killer. Once upon a time, cardiovascular disease wasn’t the number one killer of women (which IS completely reversible through lifestyle changes), and obesity didn’t affect the majority of our country. People weren’t having their stomachs cut open to have them sutured, stapled, sleeved and tied to prevent their bodies from addressing what their minds refused to. Gastric bypass just makes you susceptible to further obesity and chronic disease even more so, because it doesn’t address the core issues AND it creates total malnutrition.I actually don’t know how those surgeons sleep at night. The real issues that span chronic obesity are emotional, mental, lack of knowledge and preparation, and worse- lack of nutrition. Most chronically obese folks show malnutrition. More on that later. The battle isn’t between the fork and the mouth. It’s between the ears. The brain. Cutting the stomach- doesn’t fix the brain. If you’re struggling, you’ve become addicted to that, and food is a crutch. I term it best as “emotional stuffing.” I understand it, because I’ve done it. And under my oath of nursing, I’m here to say- you have to be honest with why you are where you are when you lead a life of struggle. That’s step one. Admitting powerlessness over a food addiction- any addiction. I will help you, BUT I’m honest. You have to be too.
It used to be, that people took more responsibility for what they consumed and weren’t sheep led by a very deceptive food and drug market. BUT, here we all are, MANY hooked on anti-depressants and food. Depressing? Certainly. Reality? Absolutely. But, sucky statistics and all, and I’m here to say, with education and proactive responsibility, we can change it. Now, to the ones who don’t care, I can’t help you. To the ones who just don’t know where to start, or have started, I’m your resource. SO, let’s talk sugar for just a few. Your body requires glucose for normal cellular function. So, not ALL sugar is bad. However, the food (and especially sugar) industry, along with the drug industry, I would say, is the most deceptive of all.
Let me go back in time for a minute. In the 1970’s, high fructose corn syrup was added to the American diet. It’s cheap, doesn’t make you sick to eat it, but acts as toxic as alcohol is to your liver. Only, you don’t get sick immediately like you do with drinking. Well, OH, but you DO get chronic disease sickness. High fructose corn syrup, along with hydrogenated oils is the main cause of all cardiac diseases, as well as fatty liver, high cholesterol, elevated triglycerides, obesity, and diabetes. It elevates blood triglycerides and stores as either body or organ fat. That’s why 3 year old’s are walking around with high cholesterol, fatty livers and severe vitamin deficiencies with a diagnosis of ADHD. Understand, HFCS is in over 85% of ALL processed foods, and our food chain is 95% processed. How sad. It’s a choice to eat that crap. That doesn’t have to be YOUR reality. Making your food in batch preparation and completing a weekly food prep will prevent this in YOUR home, as it does mine.Yes, it takes learning, commitment, and a little bit of time. But I promise you, it will SAVE you time, money, and assist you to keep YOUR commitment to getting healthier.
To learn how to begin food prepping, view my “Getting started” food prep webinar.
Back to the sugar. What sugars are good, and what’s bad? Well, the sugar industry changes the names of them constantly to fool you and I, so you must READ LABELS. Stick with what’s truly natural. I’m not going to break every sweetener down here, because honestly, the information is already out there and they change the names of sweeteners a kajillion times.
I will say- one of the BIGGEST irritations I have is when I see healthy food bloggers using agave, truvia, sucralose, and powdered stevia. I would rate agave at having fooled most people as a healthy sweetener. Agave goes through more chemical processes than HFCS. Friends, cactus isn’t sweet. Synthesized chemical sweeteners are NOT healthy. Read this, The 4 best and 3 worst sweeteners to have in your kitchen, and message me with questions.
I will add that chemical sweeteners I DO NOT CONSUME are: Sucralose, Aspartame, Xylitol, Erythritol, Agave, High fructose corn syrup, or powdered Stevia.
What I WILL CONSUME is: Maple syrup (most often my go to), liquid Stevia, Honey, Coconut sugar, Turbinado organic cane sugar, and that’s about it. You don’t require more than those. Honestly. Read the article link I have posted. It’s good stuff.
Now, as for these gorgeous, almost “fallish” looking cookies, I used a coconut sugar, and actually, they were so sweet, I may cut back the amount on the next batch. Again, not all sugar is evil. Here’s hope:
2 1/2 cup Whole oats
2/3 cup organic coconut sugar
1 tsp baking soda
1/4 tsp sea salt
1/2 cup organic coconut oil- melted
1 organic egg
1 tsp vanilla
1/4 cup dark chocolate chips
1/4 cup of organic dried cranberries
Course crushed sea salt flakes
Preheat oven to 350 degrees. Grind whole oats in blender to make a fine oat flour (SO EASY!)
Combine oat flour, baking soda and sea salt, into a mixing bowl.
In separate bowl, cream egg, coconut sugar and vanilla until smooth and creamy. Add dry oat mixture until well blended. Stir in chocolate chip and dried cranberries.
Immediately roll into balls and place on baking sheet (this is NOT a dough you want to refrigerate. It gets as hard as a brick;) Bake for 9-11 minutes until done. Lastly, sprinkle with course small sea salt chunks, and place on cooling rack.
Enjoy!! (These have such a delightful heartiness and richness- you don’t require many to satisfy, and the oatmeal combined with the fat– satiates !)
Feel free to add a bit of shredded organic unsweetened coconut or nuts as well. Go raw for your nuts!
I love feedback, so let me know if you loved these as much as I do!
Prep your food!
Stop eating crap.
3 thoughts on “GF Cranberry Chocolate Chip Cookies”
Agree with the sugar issue. I actually had the stevia plant and it was awesome to use the leaves in tea. Now I buy dried stevia leaves, as those can be used for a longer period of time. This recipe looks delicious, I will try it when I am back home! Thank you for sharing and have a nice day :*
I made these cookies today for my daughters 22nd birthday and they were a huge hit with the family! Thanks for sharing!
Making these again today cause I was craving them. I’ve lost 6.5″ off waist, bust, thighs,etc since my last measurements in November, so I’m looking to satisfy my craving while keeping it clean!