These have been a long time coming! I have been making these cookies weekly for several months now after wanting something sweet without the processed sugar (which reeks havoc on the body) and wanting a healthy cookie option for those close to me, and they were a hit, so much that we were having them nightly.
The only sugar is from the dates, “According to one study, dates are a low glycemic index food that does not result in significant increases in blood sugar in people with or without diabetes.” Dates are also high in fiber, contains antioxidants, vitamins and minerals. A great sugar replacement.
I used almond flour and when I ran out of flour I just used almonds and pulverized them in the food processor. Oatmeal can also be used but not completely GF as oats can be contaminated with gluten in the processing even though they say GF.
I also added maca powder, ground flax seed, chia, hemp seeds, unsweetened shredded coconut, a few Brazil Nuts for selenium and ground flaxseed for added health benefits.
The chocolate chips I used were Lily’s Dark Chocolate Chips sweetened with stevia (8g carbs, 5G fiber, 0g sugar, 4g fat per 60 chips)
-8-10 Pitted Medjool Dates (the softer and juicer the better)
-1 Cup Almond Flour (can swap for 1 cup oatmeal if gluten is not an issue) I like the mix 3/4 cup almond flour and 1/4 cup oatmeal
-1 TBSP Chia Seeds (optional)
-1 TBSP Hemp Seeds (optional)
-1 TBSP Unsweetened Shredded Coconut (optional) -1 tsp of cinnamon
-1 tsp of vanilla
-1/2 tsp of Celtic Sea Salt
Blend All ingredients in a food processor till thoroughly mixed.
-Add 1/3 cup Unsweetened Almond butter. (Preferably organic or without added sugar or oils)
Blend again to mix
Melt 4-6 TBSP of coconut oil, OR cacao butter. (I use a metal measuring cup and put on stove burner for a minute to melt)
As I blend I drizzle the coconut oil into my food processor so it mixes throughout.
*Start with 2 TBSP of oil till a slightly moist texture is acquired.
ADD 1/2 cup of Lily’s Chocolate Chips, pulse and it should be a slightly moist texture enough to mold into cookie shapes. If not, more oil may be needed. Mold into cookie shapes or press into glass container and cut into pieces. Can be eaten right away.
