Gooey Chocolate Chips Cookies
My last post before I turn 3-0 (!!). Although the regular joint pain in my legs and few new wrinkles here and there, I don't really feel my age. It's even weird to type it. This is not because I feel particularly childish, but I had a very different idea of how my life at 30 would be. No matter what I imagined, the real version is so much better and I couldn't ask for more: a beautiful and loving family, special friends and this is all that counts.
So, to celebrate this very special milestone, it is time to post something sweet for you, my friends.
You won't be able tell these cookies are a healthier version of what you find on your regular supermarket's shelves! They are gooey and scrumptious: a terrific after dinner treat or afternoon pick-me-up. As they are packed full of nutrient-dense ingredients, you won't go overboard with these as they are pretty filling; and even if you do, rest assured there is nothing refined and processed about them.
I have used a food processor to speed things up, but, to be honest, you can mix the ingredients without an electric device: you'll only need some extra time to make sure everything is well stirred.
You can't hold of cashew butter or you just don't tolerate? You can substitute it with other nut butters or even seed butters.
No coconut sugar? No problem. Use brown sugar or maple syrup. With a syrup, the dough will turn a little runnier so at the end adjust with some extra coconut flour until the dough become sticky but malleable into teaspoon size balls.
You don't want chocolate chips into your cookies? Crazy, but you can substitute it with raisins, chopped nuts or some extra coconut flakes. The sky is your limit!
They are best eaten on the same day, but they can be stored in airtight containers for few days in the fridge or you can simply freeze them.
Without further ado, below how I made them...
1/2 cup of coconut sugar
2 tbs of coconut oil
3/4 cup of cashew butter
1/4 cup coconut flour
1/2 tsp baking soda
1/3 cup of chocolate chips
pinch of salt
Preheat the oven at 350 F.
In a food processor add coconut sugar, coconut oil and the cashew butter and blend until all is well mixed.
Add the eggs and blend again.
Now add the flour, the baking soda and salt. Blend but not for long, just enough for the flour to be incorporated with the rest of the ingredients.
Switch off the processor and stir manually the chocolate chips or nuts.
With the help of two teaspoons divide the sticky dough into around 20 balls and line them on a greased tray. Then, slightly press on them with your hand for a rounder shape.
Bake them for 15 minutes or until they turn gold at the bottom.
They're best served once cooled, but if you can't wait, I understand: they are irresistible.