Guilt Free Cookies- 4 Different Ways

These cookies are a mix of different inspirations and they actually turned out really good! What’s really awesome is that you can have these raw or baked and play with the add ins to make your own creation!

INGREDIENTS:
1 1/2 cups Chick Peas soaked overnight, cooked, & strained
1/4 c. coconut oil
1/2 cup GMO-free xylitol or palm sugar
2 teaspoon vanilla
1/2 tsp Salt
1/8 tsp Baking soda
1/4 c. almond meal
2 rounded tbs coconut flour
1 heaping tbs flax or chia meal
OPTIONAL add-ins: cacao nibs, hemp seeds, dark chocolate chunks

Directions:

  1. Preheat oven to 350.
  2. Combine all cookie dough ingredients — EXCEPT for chocolate chips or add ins — in food processor. You can also use a hand blender.
  3. After completely combined and no chickpeas remain, you can stir in desired add ins OR you can choose to sprinkle them on top of the cookies after you place them on the cookie sheet.
  4. Scoop 1-inch thick balls onto a parchment paper lined cookie sheet. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
  5. Bake for 15-20 minutes, or until chocolate chips are melting. YOU CAN ALSO MAKE THESE RAW! All you need to do is form the little balls of cookie dough and either dehydrate or put in the freezer. You’ll be surprised at how delicious they are! If you choose not to bake them you can also use stevia as a sweetener instead of the xylitol or palm sugar.
  6. Remove from oven and let cool. I personally prefer to store these in the freezer and eat cold. They still remain soft even when frozen, and in my opinion have a better texture.
  7. Have fun and enjoy with some homemade walnut-coconut milk!

xoxo,

Jessica

P.S…Make sure you check out my new program, “The Empowered Woman”!!  Share it with the women in your life 🙂

 

Some people make cutting remarks, but the words of the wise bring healing.

~ Proverbs 12:18

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Mocha Chocolate Chunk Cookies

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Made With Love

This recipe is by far our favorite cookie recipe! Here are my favorite things about it…

  • It’s super fast
  • It’s super easy
  • Gluten-Free
  • Very low Glycemic Index (meaning it doesn’t spike your blood sugar like most sweets)
  • Full of minerals
  • Liver nourishing nutrients
  • Dairy-Free (option)
  • Nut-Free (option)
  • Candida Diet Friendly
  • Body Ecology Diet Friendly
  • Easily customizable to your liking with your own add ins
  • And above all…they are SUPER DELISH!

Check out my video on how to make these cookies at home!

Ingredients

  • 1 egg
  • 3/4-1 c coconut sugar or xylitol (3/4cup is fine for me, but if you need them sweeter, you can use 1 cup)
  • 4 tbs raw cacao powder
  • 1 tbs vanilla extract
  • 1/2 c coconut oil or raw butter
  • 1/2 tsp himalayan salt
  • 1 c buckwheat flour (preferred sprouted, but not necessary)
  • 1/2 tbs cinnamon
  • 1/2 tsp aluminum-free baking soda
  • 2 tbs. Dandyblend

Optional add-in’s

  • 1/2-1  cup Organic dark chocolate chunks or cacao nibs
  • 1/2 cup sliced almonds or walnut pieces (optional)
  • 1/4 cup hemp seeds
  • 1/4 c. goji berries
  • 1/2 tsp mint extract- for chocolate mint cookies

  1. Preheat oven to 375 F.
  2. In a food processor, kitchen aid, or hand blender, process egg and sugar until fluffy. Add softened butter and vanilla extract and process until completely combined .
  3. Add dry ingredients and process until combined.
  4. Add in desired add-in’s and stir in with hand.
  5. Line a cookie sheet with parchment paper and use a tablespoon to drop rounds of dough onto paper, leaving 2 inches between each cookie.
  6. Bake for 8 minutes or until lightly golden brown. Remove from oven and with a spatula remove from cookie sheet and place on cooling rack or a piece of foil or paper on counter top. Cookies will harden when cooled.

Hope your family loves them as much as mine does!

xoxo

~Jess

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