This recipe is one of our family’s favorite cookie recipes. Because the recipe contains no gluten, eggs and dairy these little gems are a hit with most everyone. I tend to think of these cookies as a daily dose of nuts. Research has shown that eating 1 oz of nuts 5 days a week is an indicator of longevity. You don’t want to over do it, but a nutrient dense treat once in a while is something to look forward to.
Choc-full of Coco-Nutty Goodness Cookies:
Adapted From Detoxinista.com
1 cup almond meal
1 cup cashew meal
¼ cup coconut oil, softened (you can use butter,
but the coconut oil lends to a fantastic flavor)
3 Tbsp pure maple syrup
¼ tsp sea salt
½ tsp baking soda
2 tsp pure vanilla extract
¼ cup plus 2 Tbsp mini chocolate chips (our family favorite) or ½ cup regular chocolate chips
Preheat oven to 350 degrees F.
Mix together the dry ingredients: almond and cashew meals (both available at Trader Joes for a reasonable price), salt, and baking soda.
In a separate bowl mix together the wet ingredients: coconut oil, maple syrup and vanilla extract.
Mix the wet ingredients into the dry ingredient and then add in the chocolate chips.
Spoon out the batter by rounded Tablespoon, roll and press flat with greased hands (these will not spread or rise in the oven).
Place 2 inch rounds onto a well oiled (I used coconut oil) or parchment lined cookie sheet.
Bake for 8-10 minutes or until the edges are golden brown.
Cool for 10 minutes and devour slowly (if that’s possible).
Store extras in an air-tight container on the counter for up to 1 week.