Healthy Springtime Ladybug Cookies

Ladybug cookies made with fresh raspberries and dark chocolate chips - Healthy cookies -healthy ladybug cookies -healthy spring cookies - healthy spring dessert
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Healthy Springtime Ladybug Cookies

Ladybug cookies made with fresh raspberries and dark chocolate chips - Healthy cookies -healthy ladybug cookies -healthy spring cookies - healthy spring dessert

Here in southern California, spring is in full swing – warm weather, light breezes in the air, and an incredible super bloom of mustard weed over all the hills! The other day, when I was out at the park playing with my daughter, she was running around in the grass and suddenly stopped in her tracks. When I went to go see what she was mesmerized by, I saw she came across a ladybug. The ladybug happened to be on her shoe, and I pointed at it telling her what it was called. She stood there staring at it, completely awestruck (this was her first time ever seeing a ladybug), and she quickly picked up on the word. She kept repeating, “ladybug, ladybug!” Even after it flew away, all day she wanted to find it again, and kept asking “ladybug, ladybug!” Although we didn’t see the ladybug again, I thought it would be fun to create some ladybug-inspired cookies, since she was so excited about this adorable little creature!

Ingredients

Makes one dozen

  • 1 tsp vanilla extract
  • 1 egg white
  • 2 Tbsp honey or agave
  • 1/4 cup melted coconut oil or avocado oil
  • 1 cup pureed fresh raspberries
  • 1/4 tsp baking powder
  • Pinch of salt
  • 3/4 cups white flour
  • 1/2 cup dark chocolate chips
  • An additional 1/2 cup dark chocolate chips and a 1/2 Tbsp of oil for the chocolate dipped portion of the ladybug.
  • Optional: To make these look like a deeper red, you can add red food dye, if you’re okay using food coloring.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk together your vanilla, egg white, honey, and oil.
  3. In a blender, puree your raspberries, and then add them into your mix along with your baking powder, salt, and flour, and combine.
  4. Fold in your chocolate chips.
  5. Roll your cookies into flat circles and place on parchment paper on a baking sheet. Bake for 8-10 minutes. Allow cookies to cool completely before doing the chocolate dipped portion.
  6. In the microwave or stovetop, take your additional chocolate chips and oil and mix them together, heating until melted. If on stovetop, do it on low heat and stir frequently to prevent burning. If doing it in the microwave, do for two minutes, removing and stirring every 30 seconds.
  7. Once melted, dip each of your cookies halfway into the chocolate, and then place them back on your sheet. Then place in the refrigerator for 20 minutes, or until chocolate is solid.
  8. Store in the refrigerator up to a week (since it uses fresh raspberries).

Ladybug cookies made with fresh raspberries and dark chocolate chips - Healthy cookies -healthy ladybug cookies -healthy spring cookies - healthy spring dessert Ladybug cookies made with fresh raspberries and dark chocolate chips - Healthy cookies -healthy ladybug cookies -healthy spring cookies - healthy spring dessert Ladybug cookies made with fresh raspberries and dark chocolate chips - Healthy cookies -healthy ladybug cookies -healthy spring cookies - healthy spring dessert

Springtime Ladybug Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: One dozen

Ingredients

  • 1 tsp vanilla extract
  • 1 egg white
  • 2 Tbsp honey or agave
  • 1/4 cup melted coconut oil or avocado oil
  • 1 cup pureed fresh raspberries
  • 1/4 tsp baking powder
  • Pinch of salt
  • 3/4 cups white flour
  • 1/2 cup dark chocolate chips
  • An additional 1/2 cup dark chocolate chips and a 1/2 Tbsp of oil for the chocolate dipped portion of the ladybug.
  • Optional: To make these look like a deeper red, you can add red food dye, if you're okay using food coloring.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk together your vanilla, egg white, honey, and oil.
  3. In a blender, puree your raspberries, and then add them into your mix along with your baking powder, salt, and flour, and combine.
  4. Fold in your chocolate chips.
  5. Roll your cookies into flat circles and place on parchment paper on a baking sheet. Bake for 8-10 minutes. Allow cookies to cool completely before doing the chocolate dipped portion.
  6. In the microwave or stovetop, take your additional chocolate chips and oil and mix them together, heating until melted. If on stovetop, do it on low heat and stir frequently to prevent burning. If doing it in the microwave, do for two minutes, removing and stirring every 30 seconds.
  7. Once melted, dip each of your cookies halfway into the chocolate, and then place them back on your sheet. Then place in the refrigerator for 20 minutes, or until chocolate is solid.
  8. Store in the refrigerator up to a week (since it uses fresh raspberries).
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