Chocolate Chip Cookies.
Those just-out-of-the-oven, soft and chewy-in-the-middle darlings were my favorite dessert to bake and eat in my early twenties. I was very particular about their texture and flavor and would rarely eat them if they were not made by my own hands. If you came to visit me during my "Come Over, I'm Baking Chocolate Chip Cookies" phase, there's a good chance you were presented with and expected to devour more than a couple of my treasured confections.
My affection for chocolate chip cookies exists even today. I've had to work around this allergy-friendly diet to get my fix, but I do still indulge when I find a grain-free cookie glaring at me from the kitchen counter. The past couple of weeks, I've made three batches of cookies while trying to design a recipe that is clean, delicious, refined sugar-free and paleo. I finally came up with something I am ready to share. These Chocolate Chip Cookie Dough Cookies are fantastic! They require no heat to prepare and contain cacao nibs, which are tiny pieces of the cacao bean, in the place of sweetened chocolate chips for a sugar-free, dairy-free, antioxidant-rich treat. Throw a few ingredients into a bowl, mix them together, form a ball and place them onto parchment paper. Eat as is or let them set in the fridge to harden. They are a great after-school snack for children and make an any time of day treat for us adults who can't get enough of our childhood favorite.
Chocolate Chip Cookie Dough Cookies
(makes 12 cookies)
1.5 cups raw, unsalted cashews
1/3 cup coconut flour
1 vanilla bean or 1 tsp. vanilla extract
3 tbs. raw honey (softened or melted to liquid form)
3 tbs. coconut oil (in liquid form)
1/2 tsp. sea salt
3 tbs. cacao nibs
1. Cover a cookie sheet with parchment paper and set aside.
2. Grind cashews into a fine powder using a food processor or coffee grinder.
3. Place ground cashews and coconut flour into a large bowl and mix well.
4. In a separate bowl, combine vanilla, honey and coconut oil.
5. Pour the liquid mixture into the flour mixture. Mix thoroughly with a fork. You may want to use your hands (I certainly did) to create a cookie dough texture.
6. Add cacao nibs to dough and combine with hands.
7. Form balls (about one to one and a half tablespoons of mixture per ball) by rolling dough between hands and place onto parchment paper.
8. With heel of hand, gently mash the center of the ball to slightly flatten and form a cookie shape.
9. Place cookies into fridge and let harden. Store in sealed container in fridge for up to two weeks.
*These cookies will soften at room temperature, so keep them in fridge until ready to eat.