So let’s take one chocoholic baker with two magic hands, three utensils, four minutes of time, five senses, and six to seven ingredients (depending on whether you like vanilla or not, but I think it’s lovely). Then it takes eight minutes of baking, and you’ll be on cloud nine in vegan heaven – or paleo heaven, gluten-free heaven, or dairy-free heaven, or low-carb heaven, or whatever your heaven might be. Actually, I’d prefer to say “chocoholic heaven” ’cause that’s what these cookies are – heaven for chocoholics.
I made 16 of these cookies 24 hours ago, and now we are down to four. FOUR! I mean, it’s just hubs and me for the moment, and we gobbled up 12 chocolate cookies in one day between the two of us! Honestly, these cookies are soooo good, they’ll be gone before you know it – but your friends/family/neighbours/colleagues/better half/kids will never know they are gluten free, grain free, and sugar free! Not that anyone would care anyway, as they are just sooo delicious! But it’s good to know that they are allergy-friendly (provided the eater isn’t allergic to nuts!)
In fact (and luckily for us), there is not a single unhealthy ingredient in them. There is no flour and no grain whatsoever, no dairy, no trans-fats, and they are sweetened exclusively with dates – no refined sugar here. Almond butter instead of artificial, trans-fatty margarine boasts a healthy dose of heart-healthy monounsaturated fats which keep you happy and satisfied, egg is a well-known treasure of amino acids, vitamins and minerals, dates instead of refined sugar deliver magnesium for better sleep, and unsweetened cocoa comes with antioxidants which offer numerous health benefits. They are great as a pick-me-up between meals and a great dessert for when you have those chocolate cravings after dinner.
What are you waiting for? Make these cookies!
Makes 16 cookies
250g natural almond butter
1 flax egg (1 flax egg = 1 tbsp milled flaxseed dissolved in 4 tbsp filtered water)
1/4 tsp sea salt
1/2 baking soda
dash of vanilla
Preheat oven to 180 °C. Mix all ingredients in a good food processor. Roll into a ball, scoop approx. 1,5 tbsp of dough onto a prepared baking sheet and bake for eight minutes. The cookies will still be a bit soft, but that’s ok.