Tagged with 'chocolate-chip-cookies'

I love these fat bomb cookies. They're bursting with healthy fats, which I love because fat is excellent for your body, adds a lot of flavor to food, and is important for keeping you full and satiated.

Ingredients:

• 1 cup raw macadamia nuts
• 1 Tbsp macadamia or other oil (avocado works well)
• ½ tsp liquid stevia, or to taste
• ½ cup shredded coconut or almond meal
• 1 large egg (or vegan egg)
• ½ tsp vanilla extract
• ¼ tsp Himalayan salt
• 1/3 cup diabetic-friendly dark chocolate chips or cacao nibs

Instructions:

Preheat oven to 325F and line a large baking sheet with parchment paper.

In a food processor or high-powered blender, grind nuts until they resemble coarse meal. Add oil and continue to process until mixture becomes smooth.

Transfer to a bowl and add stevia, shredded coconut or almond meal, egg, vanilla and salt. Stir until dough comes together. Stir in chocolate chips.

Shape by hand into 1 inch balls and then flatten with the palm of your hand to about ¼ inch thick. Bake 10 to 12 minutes, until just golden brown around the edges and beginning to set on top.

Remove and let cool completely before serving.

These vegan and gluten-free walnut chocolate chip cookies are soft, chewy and made with a healthy amount of walnuts. They’re also made with oats and oat flour, making them 100% whole grain! (minus the gluten)

Prep Time: 29 min  ~  Cook Time: 10 min  ~  Ready in: 39 min

Yield: 32 cookies

Ingredients

• 2 cups (220 grams) walnuts
• 1½ cups (138 grams) oat flour (use certified gluten-free oat flour, if necessary)
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ cup (56 grams) coconut oil, room temperature
• ¾ cup + 2 tablespoons (175 grams) raw sugar or coconut sugar
• ½ cup (120 milliliters) milk of choice (but not canned coconut milk, as it's too thick)
• 1 tablespoon vanilla extract
• 1¾ cups (161 grams) rolled oats (use certified gluten-free oats, if necessary)
• ½ cup (55 grams) chopped walnuts
• ¾ cup (128 grams) semi-sweet chocolate chips (use dairy-free / vegan chocolate, if necessary)

Directions

1. Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.

2. In the bowl of a food processor fitted with an S-blade, grind the walnuts until they have the consistency of natural peanut butter. Meanwhile, in a medium mixing bowl, stir together the oat flour, baking powder, and salt. When the walnut butter is ready, transfer it to a large mixing bowl.

3. To the large bowl, add the coconut oil, sugar, milk and vanilla and beat with a large spoon or with an electric hand or stand mixer until well combined. Slowly add in the dry ingredient mixture and stir just until combined.

4. Fold in the oats, walnuts and chocolate chips. Form into 1" balls and place 3" apart on the prepared baking sheet. Do not press the balls down.

5. Bake for 10 minutes or until the centers of the cookies no longer appear wet (they should not brown – if they do, they're overbaked and will be cakey instead of chewy). They should have formed a light crust.

6. Let cool on the cookie sheet for 5 minutes and then remove to a wire rack to cool completely.

7. Store in an airtight container for up to 4 days.

Notes

1. If you don't have oat flour on hand, use a coffee grinder or small food processor to grind rolled or quick oats until powdery.

2. I used refined coconut oil, which doesn't have any coconut flavor. If you use unrefined coconut oil, these will likely have some coconut taste to them.

Recipe courtesy of Erin at Texanerin Baking.