ChocolateChip Cookies…chewy, nutritious, & flavourful! They’re also dairy&gluten free. The *SeedMix I used for the Amaranth Cakes (see previous post), well the leftovers had me up early creating these cookies. SO glad I did.
I understand including an ingredient like my SeedMix in a recipe isn’t conventional but when it comes to health, for me, it’s well worth any extra effort…15mins + CashewCream in this case. I hope it is for you too. You’re worth it and just think of all the added nutrition! I have also created multiple recipes that use the SeedMix so you can put it to good use. Have fun in the kitchen and create what works for you❤
- 1/2 cup *SeedMix - see below
- 3/4 cup coconut palm sugar
- 1/4 cup coconut oil - room temp.
- 1 &1/2tsp pure vanilla extract
- 2 &1/2cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup non-dairy mini chocolate chips
- 3 chia eggs (in a small bowl add 9tbsp water + 3tbsp chia seeds; stir well & soak for 15mins)
- 1/4 cup hemp hearts
- 1/4 cup raw pepitas
- 1/4 cup raw sunflower seeds, shelled
- 2 tbsp CashewCream
- 2 tbsp water
In a bowl, add the almond flour, baking soda & powder, and sea salt. Stir and set aside. In a standing mixer add the coconut oil and coconut palm oil. Mix on med/low speed until combined. Add the SeedMix & vanilla. Mix until combined. On low speed, slowly add the almond flour mixture until just combined - don't over mix. Turn off the mixer, remove the bowl, and stir in the chocolate chips by hand.
Preheat the oven to 350*F. Prepare a baking sheet by lining it with parchment paper. Roll the cookie dough into 1inch balls and place onto the prepared baking sheet - if sticky, dampen your hands with water. Once rolled, gently press down on the cookies to flatten so they're about 1/2inch thick. Bake for 15-18mins or until golden brown - check the bottom of the cookie using a metal spatula. Remove from the oven and allow to cool. Store in an airtight container or bag.
Add the chia eggs, hemp hearts, pepitas, sunflower seeds, CashewCream, and water into a high speed blender. Blend until well combined - should be gooey & sticky. Good for up to 5 days in an airtight sealed container kept in the refrigerator.
~A simple CashewCream for this recipe...1/2cup raw cashews soaked in hot water for at least 1hr then *drain. In a high speed blender combine soaked cashews & either 1/4cup of water, unsweetened cashew milk or almond milk - I used cashew milk. Blend on high until smooth.
~If you make the full batch of SeedMix for these cookies, you should have 1/2cup of it remaining. I currently have the Amaranth Cakes that use the same SeedMix and require a 1/2cup so you could either make a second batch of cookies (they freeze really well) OR you could try a new recipe - Amaranth Cakes w/ Tomato CashewCream Sauce!