Almond meal is high protein, low carb and gluten free. Do not be deterred by the higher fat content than regular flour, it contains loads of vitamin E, calcium and magnesium and loads of other great nutrients to help lower the risk of heart disease. Raw Cacao has more than 4x the antioxidants of green tea! Cacao raises the levels of serotonin in our brains, this is one of the neurotransmitters that makes us happy! Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, is linked with PMT, hypertension, heart disease, diabetes, muscle cramps and joint problems. Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas functioning.
Seriously, is there any good reason not to eat these cookies 🙂 ??
1/4 cup coconut oil
1/3 cacao powder
1 tsp pure vanilla extract
1 tbs cinnamon
1 large egg
1/4 tsp baking soda
1/4 tsp sea salt
1 1/2 cups almond meal
1/2 cup almond butter (you can use peanut, I used ABC- almond, brazil and cashew)
10-12 fresh dates, pitted (if you are trying to cut back on sugar, halve the amount of dates and add 2 tsp stevia)
Optional: 1/2 cup walnut pieces (use macadamias if you like)
Optional: 1/2 cup raw cacao nibs
Place dates in mug and pour over hot water until just covered (about 1/2 cup), leave to stand. Preheat oven to 170 degrees. Line a baking tray with baking paper; set aside. Using an electric mixer, mix together the nut butter, coconut oil and dates with water in a large bowl until all combined. Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda, cacao, salt and cinnamon. Slowly mix in the almond meal 1/2 cup at a time, until well blended. Using a spoon, fold in the walnuts, and cacao nibs if using.
Roll the dough into balls and shape into the size cookie you want and place on baking paper-lined tray. Be warned, these cookies will not spread like normal cookies, if you just roll into balls, that’s exactly how they will come out- I made that mistake with my first tray and ended up with chocolate balls #cookiefail. Bake approximately 10 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.
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