MOCHA CHOCOLATE CHUNK COOKIE RECIPE

Purpose

The purpose of this cookie recipe is to create something that avoids all the health pitfalls of the traditional cookie (hard to digest wheat flours, processed sugar, non-organic butters, and aluminum filled baking powders), yet is still something you can expect the children to chow down on like cookie monster.This recipe accomplishes both in spades.

Equipment Required

• Food processor

Ingredients

• 1 egg
• 3/4 cup non-GMO xylitol
• 4 tbsp raw cacao powder
• 1 tbsp vanilla extract (non-alcohol based)
• 1/2 cup coconut oil or raw butter
• 1/2 tsp himalayan sea salt
• 1 cup buckwheat flour (preferably sprouted)
• 1/2 tbsp cinnamon
• 1/2 tsp aluminum free baking soda
• 2 tbsp of dandy blend
• Optional: 1/2 cup cacao nibs, 1/4 cup hemp seeds, 1/4 cup goji berries, 1/2 tsp mint extract

Directions

• Preheat oven to 375F
• In a food processor, process egg and sweetener until fluffy.
• Add softened butter and vanilla extract and process until completely combined.
• Add dry ingredients and process until combined.
• Add in desired optional ingredients.
• Line a cookie sheet with parchment paper and use a tablespoon to drop rounds of dough onto paper, leaving 2 inches between each cookie.
• Bake for 8 minutes or until lightly golden brown.
• Remove from oven and with spatula remove from cookie sheet and place on cooling rack or piece of foil.
• Cookies will harden as they cool.

Consumption

• Try not to eat them for breakfast, and eat them on their own as a snack.