These babies are SOOOO good! I created this recipe as part of an assignment for the Culinary Nutrition Program I'm currently enrolled in. They were a huge success with all of my recipe tasters & testers! So I guarantee you & your loved ones will thank me for this one!
Pin me 👆🏽to save me for later!
These cookies are gluten-free, dairy-free, refined sugar-free & when made using an egg replacement they are vegan too.
A little truth & maybe TMI for some:
I created this recipe for all the ladies, who, like me have struggled with their premenstrual symptoms. I was inspired during my last cycle when I had an extreme chocolate craving! In my opinion, it’s fundamental that we learn the implications that our diet may have on us during this time.
Having studied this topic for a few years I know that chocolate cravings that creep up in and around our period can be attributed to a deficiency of magnesium. Furthermore, magnesium (as well as essential fatty acids) can help with many of our pain symptoms associated with menstruation.
In saying that, I chose to recreate a version of peanut butter & chocolate cookies. I call my healthier (but just as satisfying version) Almond Butter & Chocolate Cookies. These cookies are void of refined flours & sugars & are full of healthy fats & magnesium rich raw cacao.
yields: 16 cookies
1 cup brown rice flour
1/2 cup almond flour
1/2 cup raw cacao (can use organic cocoa)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil
1/2 cup almond butter
1 chia egg or 1 egg (to make chia paste or a chia "egg" simply use 1 tbsp of ground chia seeds and add 3 tbsp of warm water. Stir. Allow mixture to stand for 10-15 min to thicken into a beautiful goop! This will replace 1 egg)
1 tsp vanilla extract
2 tbsp almond milk
Nut Butter Drizzle:
1/3 cup almond butter
3 tbsp maple syrup
1 tsp vanilla extract
pinch of sea salt
- In a medium-sized bowl combine your dry ingredients: brown rice flour, almond flour, raw cacao, baking soda & sea salt. Whisk together & set aside.
- If you are using a chia egg: 1 tbsp ground chia with 3 tbsp warm water & mix. Set aside.
- Gently melt your coconut oil in a small saucepan & combine in a small-sized bowl with all of your wet ingredients: almond butter, egg/chia egg paste & vanilla extract. Do not add your almond milk yet. I prefer to use my food processor to blend all of my wet ingredients. You can also use a blender here.
- Combine your wet ingredients with your dry ingredients in the medium-sized bowl & add in your 2 tbsp almond milk. A dough will begin to form & it should be thick & sticky.
- Cover the dough tightly in cling wrap and place in a bowl in the fridge to chill for 1 hour or so.
- Preheat your oven to 350 F
- In the meantime line two baking sheets with parchment paper & set aside
- Drop 8 rounded balls of dough (approx. 1.5 tbsp each) onto each of the baking sheets. Press down on the dough very gently with the back of a fork! You don’t want to flatten them out too much. Just leave a slight indentation.
- Bake each batch for 10 minutes only.
- Remove from the oven and allow to cool before transferring them to a wire rack.
- While the cookies cool. drizzle nut butter drizzle over top & allow this to set.
Directions For Nut Butter Drizzle:
- Combine almond butter, maple syrup vanilla & sea salt in a small saucepan over medium heat. Stir together until all ingredients are blended well, about 5 minutes or so.
- Drizzle over top of the cookies once they are done baking with a spoon or the back of a butter knife.
These will store in an air tight container at room temperature for up to 1 week.