Do you love chocolate chip cookies?
I think I have yet to meet someone who does not love those delicious traditional cookies, especially when they’re homemade or fresh right out of the oven.
Yes, there were times I found myself craving chocolate chip cookies until I found vegan chocolate chip cookies at the store. Then I was hooked! 😛 But after I decided to refrain from consuming cookies with white refined sugar and eating more “clean” desserts and meals, I had to find something that would provide the same satisfaction and just hit that spot.
Not to mention, quick an easy to make is always a plus! 😀
Allow me to introduce to you yet another favorite recipe, compliments of the Clean Program by Dr. Junger. Many individuals have created their own recipes while doing his recommended 21-Day Clean Program cleanse or just from eating clean as part of their healthier lifestyle and diets.
These cookies are very easy to make and are quite delicious. I find that they fill me up pretty quickly because of all the wholesome ingredients and protein. I’ve had a few friends try these as well as my two kids. My friends and kids of course loved them with the exception of one person who shared that although the cookies were delicious, they were not sweet enough. Of course all palates are different but 9 out of 10 of us thought they were perfect in sweetness. 😛 Even my Paleo buddies enjoyed these (and yes, these are Paleo friendly). They felt the sweetness was perfect and on point. 🙂
I’d say these are definitely the perfect replacement for the traditional chocolate chip cookies!
- ½ cup coconut flour
- 1 ½ cups almond meal/flour
- ½ cup coconut nectar granules
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup raw cacao nibs (make sure nibs are in small pieces, just like chocolate chips)
- ⅔ cup coconut oil
- ¼ cup unsweetened almond milk (or any other type of milk at room temperature)
- 1 teaspoon vanilla
- 1 cup almond butter (smooth or chunky if you’d like almond bits)
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, coconut nectar, baking powder, baking soda, salt and cacao nibs.
- In a second bowl, combine the coconut oil, almond milk and vanilla.
- Add wet ingredients to dry ingredients, add the almond butter (room temperature makes it easier to mix in) and then mix well until everything is well incorporated.
- Roll batter into roughly 16 balls, place on a greased (with coconut oil) and push them down into flat discs.
- Bake for 20-25 minutes. Let cookies completely cool on the pan before serving.
Make sure these are completely cool before attempting to move or eat, otherwise they’ll fall apart. I like my cookies a little on the brown side, almost crunchy but not quite there if you know what I mean. Either way, they’ll still be delicious! Enjoy! 😛
Source: Almond Butter Chip Cookies, http://blog.cleanprogram.com/almond-butter-chip-cookies/