Laura’s Wholesome Junk Food is proud to introduce The Wholesome Junk Food Cookbook including more than 100 healthy recipes for everyday snacking.
These healthy cookie recipes are great for: picnics, outings, traveling, camping, graduations, celebrations, summer time fun! To buy the main ingredient for these recipes – your favorite type of healthy cookies – simply order online or search for a store close to you.
1 cup agave or maple syrup
Pinch of sea salt
1/4-1/2 cup powdered unsweetened cocoa or bakers unsweetened cocoa (or more to taste)
1 tsp vanilla extract (optional)
1. Measure 1 cup of maple syrup or agave and warm in a sauce pan on the stove – on low or in a double boiler (a double boiler will make sure that it won’t burn – it is a 2 pan set with water below so that the chocolate never gets above 212 degrees, which is the temperature of steam)
2. Add a pinch of sea salt to the warm syrup.
3. Add powdered unsweetened cocoa or bakers unsweetened cocoa – add little bits at a time until YOU like the balance of sweet and chocolaty. (Use only unsweetened cocoa – everything else has added sugar.)
4. When you have it perfectly sweet and chocolaty, turn the heat off and add a teaspoon of vanilla extract (optional – this also brings out the flavors)
5. Your fudge sauce is done and will last in the fridge for at least a month. It WILL thicken in the fridge but don’t worry. To make it more liquidly, just place some fudge back on the stove and warm slowly – it will become liquid again (the viscosity/thickness is decreased).
6. To watch this being made, go to YouTube and watch in high quality.
You can also use this sauce as a topping for the healthy cookies recipes below.
In a blender put:
1 can plain pumpkin (not the mix – ingredients just say pumpkin)
1 cup regular milk (for substitutes, you can also use soy milk, rice milk or ½ cup coconut milk + ½ cup water)
1/4-1/3 cup agave or maple syrup (add until it tastes good to you)
2 teaspoons powdered cinnamon
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
If you want a crust, you can use a regular crust or buy a gluten-free mix and just bake like a regular pie-I make them crust-less
1. Preheat oven to 300 degrees
2. Prep a pie pan, or like I do, put cupcake paper liners in a cup cake tin – I like many mini pies!
3. Throw everything into the blender all at once including the ¼ cup of maple syrup or agave.
4. Taste it after it is blended.
5. Add the rest of the sweetener if you want it sweeter.
6. Bake until you can touch them lightly with a spoon and no batter is on your spoon. If you do a big pie versus little mini-pies, it will take longer to bake. Just check every 5-10 minutes with cup cakes or after 20 minutes with a large pie.
1 apple (or other fruit of your choice)
2 Grandma’s Gingerbread Bite-lettes ® *
Core, peel & slice an apple. Place in an oven-safe container and break up two gingerbread bite-lettes ® over the top of the apple. Heat in the oven at 300 degrees until it is until soft and a bit caramelized.
*Dr. Laura likes lemon-vanilla bite-lettes ® in this healthy cookie recipe.
Use your favorite bite-lettes ® in this healthy cookies recipe.
Take one 7oz. container of any Bite-lette ® flavor and press into a pie pan for a quick, healthier pie crust. For a chocolate crust use Xtreme Fudge or Better Brownie. For a chocolate mint taste use Mint Double Fudge. For a more traditional crust you can use Oatmeal Raisin and Lemon-Vanilla.
The next two healthy cookie recipes use Grandma’s Gingerbread bite-lettes ®.
This healthy cookie recipe is great when you’re craving something creamy.
7 oz. tub of Grandma’s Gingerbread Bite-lettes ®
reduced fat plain cream cheese
Take one gingerbread bite-lette ® and set it on a clean, smooth surface. Using the rolling pin, roll out the “dough,” keeping the circular shape, until it is about 1/8 in. thick. Set aside. Do the same to another bite-lette ®. Smear cream cheese on one of the flattened bite-lettes ®, then top with the other flattened bite-lette ®.
7 oz. tub of Laura’s WJF, Grandma’s Gingerbread flavor
holiday cookie cutters
This healthy cookie recipe is one you will use year after year. Take about 6 gingerbread bite-lettes ® and press them together on a clean, smooth surface (I used a cutting board). Using the rolling pin, roll out the “dough” until it is about 1/8 inch thick. You want it thick enough to hold together yet not so thick as to pose a problem cutting. Taking the cookie cutters, carefully cut out your favorite shapes & decorate with sprinkles, etc. Remaining dough can be mashed back together and rerolled with more bite-lettes ® to make more cookies.
For more healthy cookies recipes, look for Dr. Laura’s The Wholesome Junk Food Cookbook. Her new cookbook contains healthy cookie recipes, pie, cake, and snack recipes, and more for everyday snacking.