Who doesn’t love chocolate chip cookies? They are my weakness but I don’t eat them much because of the ingredients used when I buy them from outside. The flour and the sugar is something I would rather avoid. Here is a recipe that is high on proteins (for a cookie that is) and low on carbs. The sweetness comes from real food, dates to be precise, and not sugar.
♣ 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 180 degrees Celsius.
Grind dates in the mixer until a paste forms for 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, 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, and then flatten slightly with your fingers.
Bake for 15 minutes, or until nicely browned.
And your real food chocolate chip cookies are ready! Serve them with a scoop of vanilla ice cream, or with some poached or grilled fruits like pineapple or peaches and you've got yourself a healthy and natural dessert.
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