Friday, January 13, 2012

Quite literally the perfect cookie

So I have already shared with you that I have a love for sweet things... but with that comes extra trans fat, processed sugar and carbs which is NO BEUNO!! While reading the other week I came across a recipe for a delicious no guilt chocolate chip cookie.

Coming from a sugar fanatic I was sceptical at first too, but I made them the other day and they were fantastic. These cookies are made with nuts- no wheat- so you don't have to worry about the added carbs or gluten. The fat that is present is from the nuts and nut fats are good fats- they're unsaturated and have Omega-3 fatty acids, fiber, Vitamin E, plant sterols and l-arginin. Read about the benefits here. There isn't much extra sugar, only from the dates and chocolate chips. I used dark chocolate chips, but you can use what you like.

here's the recipe
  • 4 dates, pits removed
  • 1 1/2 cup walnuts
  • 1/2 cup pecans
  • 1 tsp baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons coconut oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened shredded coconut
  • 1/4 – 1/2 cup dark chocolate chips
Preheat oven to 350 degrees F.
Grind dates in the food processor until a paste forms, about 40 seconds. Add walnuts and pecans and blend until very finely chopped, about 35 seconds. Add baking soda and salt and pulse a few more times.

Warm the coconut oil so it is in liquid form. With the food
 processor running, drizzle it into the batter with the egg
and vanilla. Stop mixing as soon as the egg and oil are
blended in.

Scrape the batter into a bowl and stir in coconut and chocolate chips by hand. The dough will be sticky and wet. Drop 12 portions of the dough onto a cookie sheet, then flatten slightly with your fingers.

Bake 15 minutes, or until nicely browned.

Pour yourself a glass of vanilla Soy milk, dunk, and enjoy!!

Or if the Mother Teresa inside of you breaks loose- package them up and give them to friends

picture 1,2,3,4
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