Having A Healthy Treat May Be Good For Maintaining A Healthy Diet

Having A Healthy Treat May Be Good For Maintaining A Healthy Diet

Most of us are concerned with eating healthier. A healthy diet does not have to be void of treats. On the contrary, indulging in a treat now and again can actually help us to maintain healthy eating in the long run.

Making small changes in your diet can lead to a healthier life-style. Just by baking treats that are high in nutrients as well as delicious, you make a small step that can lead to big rewards.

These Pistachio Cranberry Haystack Cookies are a perfect example of making a few small changes that result in a treat that is high in nutrients.

Basically a fancy coconut macaroon, the granulated sugar in the original recipe has been replaced with agave nectar and the cookies are loaded up with healthy pistachios and cranberries.

Pistachios are a great addition to any diet. They have no trans fats, no cholesterol and contain as much protein as a serving of soybeans.

New research published recently in The Journal of Nutrition demonstrates that the antioxidants in pistachios help reduce the risk of heart disease. A nationally published study conducted by nutrition scientists at Penn State University shows that by eating pistachios daily you may actually lower bad cholesterol levels thus improving over-all heart health.

Cranberries are loaded with antioxidants; help prevent urinary tract infections and possible strokes. Coconut is rich in iodine which helps with thyroid issues, builds up muscles and aids in digestion. These cookies have free of gluten, grain and dairy.

Pistachio Cranberry Haystacks

Ingredients

3 large egg whites

teaspoon kosher or fine sea salt

cup agave nectar

2 cups shredded coconut (can be sweetened or unsweetened)

cup roasted, unsalted pistachios - roughly chopped

cup dried cranberries

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with silicon baking mats or parchment paper.

Whisk egg whites with salt by hand for about 30 seconds or until frothy. Add the agave and whisk to combine. Add the coconut, pistachios and cranberries and mix too combine.

Using wet fingers or a small ice cream scoop, mound 1 - 1 tablespoons of the mixture onto the prepared baking sheets spacing about 1 inch apart.

Bake for 12 - 16 minutes or until they are deeply golden brown and have firmed up slightly. They will firm up more as they cool.

Let cool on the baking pans for 5 minutes the transfer to a wire rack to finish cooling.

Cookies can be stored in an airtight container for up to 3 days at room temperature.

Make 2 - 3 dozen depending on size.

As with all my recipes, this one is gluten free.

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