Monday, November 14, 2011

Grain free chocolate cookies

Due to my mom & sisters being on the GAPS diet, and my immediate family trying to be more conscientious about eating whole/real foods (i.e. - using nourishing, whole, traditional ingredients - that even your great-great-grandmother would recognize as food).  - and watching/limiting our intake of grains (unless soaked or sprouted).... we're always on the look out for yummy, healthy, grain-free, GAPS approved recipes.

 This delicious recipe is based off of Chocolate-Covered Katie's "Chocolate Lace Cookie" recipe, with just  a few minor adjustments.  Though the recipe was already GlutenFree/GrainFree, and mostly SugarFree... it did have chocolate chips & raw nuts,  which are not GAPS approved.  So some changes were necessary!

One of the biggest changes we made, was adding an egg. This is both substitutes for the lack of liquid, caused from omitting the melted chocolate chips... as well as makes it completely SugarFree. It also gives it a little more protein, which is never a bad thing! ;) The other main difference between the two recipes, is that we used crispy almonds rather than raw. It worked beautifully. We contemplated adding some stevia, to make up for the sweetness of no choc chips... but after tasting the dough, we agreed that it was not necessary, as the dates made it *plenty* sweet!

The result was a yummy, very chocolatey, chewy cookie treat!- which KB fondly refers to as "good-for-me-brownies!"

Grain free chocolate cookies
  • 1 cup raw almonds
  • 2 T cocoa powder
  • Scant 1/4 tsp salt level
  • 1/2 tsp baking soda
  • 1/4 (packed) cup pitted dates (we did 6 large dates)
  • 1 tsp pure vanilla extract
  • 2 T unrefined coconut oil
  • 1 egg
  1. Blend first five ingredients until almonds and dates are finely pulverized.
  2. Add vanilla, coconut oil and egg. Blend until ingredients are combined thoroughly. 
  3. Bake at 355 F for 7-8 minutes. (Take out when still a bit undercooked, as these continue to cook, as they cool.