Mocha Chocolate Chunk Cookies

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