I am a full blown sugar addict, and I am pretty sure that I am wreaking havoc on my body. Last Spring, I wrote an article on candida, and vowed that by 2015 I would follow a special diet to fend off the gremlins in my gut. I was a day late. On New Years day, I began following a vegan-paleo diet. I have done pretty well with it; no emotional outbursts from glucose deprivation. Late night snacks have been of the salty variation.
This all changed when Juno hit, the epic blizzard that sealed my family and me in for three days. At the end of day three, I was desperate for self-sabatoge, weapon of choice being cookies. I searched high and low for grain-free, dairy free cookies. I had time on my hands. I had a surplus of food in my pantry to experiment on. This paleo chocolate chip cookie was what I came up with, and they are FANTASTIC. These are by no means sugar-free. They are, however, a compromise that doesn't seem like a compromise at all.
YIELDS
10-12 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 3/4 cup Cashew flour
- 3/4 cup Almond butter
- 1/2 cup Maple syrup
- 1 tbsp Ground flax
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1/4 tsp Nutmeg
- 1/2 cup Vegan dark chocolate chips
- 3/4 cup Cashew flour
- 3/4 cup Almond butter
- 1/2 cup Maple syrupt
- 1 tbsp Ground flax
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1/4 tsp Nutmeg
- 1/2 cup Vegan dark chocolate chips
Directions
1. Heat the oven to 350 degrees. Mix together cashew flour (you can find it at Trader Joe’s, otherwise throw raw cashews in blender or food processor and turn it in to fine pieces), almond butter, syrup and flax.
2. Add salt, baking powder, salt, nutmeg, and finally the chocolate chips.
3. Scoop balls on to parchment paper. Cook for about 5-6 minutes. I find that bake quickly, so keep an eye on them. Happy Winter!
Double Chocolate Chip Coconut Cookies
Raw Vegan Macaroons
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Photo: Jessica Riley-Norton
