Flourless Double Chocolate Cookies
It’s no secret in my family that I have a serious sweet tooth. I used to struggle with avoiding sweets because I thought you couldn’t be healthy and still enjoy these treats. Now, reinventing my old favourite recipes using whole, unprocessed ingredients and natural sweeteners is one of my favourite things to do in the kitchen. I’ve learned that you do not ever have to compromise between delicious and healthy and every recipe I create is based on this belief.
If you ask the average person on the street, they will tell you that sugar and sweets are bad for you. But what is it about these foods that make them harmful to our health? The issue with conventional baked goods is not necessarily the ingredients themselves, but the quality or form of the ingredients. They are often made with refined sugars and flours, they lack protein and fat, and, in the case of commercial packaged foods, they are often loaded with artificial additives (i.e., colouring, flavours, preservatives). During the process of refinement, natural sugars (usually from sugarcane or beets) and whole grains are stripped of their fiber and beneficial nutrients leaving only a concentrated, nutrient-void form. Think of them as ghosts of their former vibrant selves. Refined sugars and flours, especially when eaten without the presence of fat and/or protein, are broken down and absorbed quickly into the bloodstream. This causes our blood sugar (a.k.a. glucose) levels to rise quickly and our bodies have to adapt by releasing large amounts of insulin, the hormone responsible for bringing glucose into our cells. In the short term, we often experience “hangry-ness”, an unpleasant side effect of low blood sugar. No big deal, just reach for another sweet and you’ll feel better, right? Wrong. What many people don’t realize is that inflammation can arise wreaking havoc in the body contributing to long-term chronic health issues.
However, what would happen if you made homemade treats and swapped out refined flour with whole grains and refined white sugar with natural sweeteners? And what if we went a step further and added good sources of protein and fat to the mix? You’d have yourself a healthy treat to satisfy your sweet tooth! This recipe for grain-free chocolate cookies is sweetened with pure maple syrup and made with almond flour and nut butters, which are excellent sources of plant-based protein and fat. Grain-free desserts in particular are a great way to enjoy a treat while moderating the blood sugar response and cutting cravings.
Say hello to your new best friend – The Grain-Free Double Chocolate Cookie!
Flourless Double Chocolate Cookies
Makes 12-15 cookies
- 1 chia egg (1 tbsp ground chia + 3 tbsp water)
- ¼ cup raw almond butter
- ¼ cup raw cashew butter
- ½ cup pure maple syrup
- ¾ cup almond flour or almond meal
- ½ cup raw cacao powder
- ½ tsp baking powder, aluminum-free
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- ½ cup dairy-free chocolate chips
- Fleur de sel to garnish
- Heat oven at 350 degrees F. Prepare your baking sheet by lining it with a piece of unbleached parchment paper.
- Combine dry ingredients and mix thoroughly.
- Combine wet ingredients, mix well. Add dry ingredients and mix until combined.
- Fold in chocolate chips.
- Spoon the mixture onto your parchment lined cookie sheet.
- Bake for 12-15 minutes. Keep an eye on them after 10 minutes to make sure they don’t burn.
- Remove from oven and sprinkle with fleur de sel.