Last week I went on a little “anti sugar” tangent. I realized while it is a serious topic that most of us need to confront and tackle, we are still humans enjoying a fulfilling life. I am all for people choosing to “quit sugar” completely, if that is what will make you feel your best. I am also totally supportive of people who want to live in moderation and follow the 80-20 rule (80% of the time we eat nutrient dense, low calorie foods and 20% we indulge in less nutritious options, mindfully and without guilt).
This recipe is pretty much the best of both of those worlds. These cookies are a delicious treat to satisfy that “once in a while sweet tooth attack”. But they also contain some higher nutrient ingredients like dark chocolate, honey and monk fruit for sweeteners, nuts for extra fiber and protein, almond milk, almond butter and almond flour for delicious alternatives to dairy, peanut butter and white flour.
I’ll be making these for my next pot luck gathering – maybe two batches because I know they won’t last long!
1 pasture-raised egg
1 cup almond flour
1/4 cup unsweetened coconut flakes
1/4 cup chopped macadamia nuts
1/2 bar 85% dark chocolate, chopped
1/2 teaspoon baking soda
1/2 cup almond butter
1 tablespoon coconut oil
1 tablespoon Manuka honey (optional)
1/4 cup monk fruit
3 tablespoons almond milk
Preheat oven to 350°F and place parchment paper on a baking sheet.
Mix egg, almond flour, coconut flakes, macadamia nuts, dark chocolate, and baking soda. Set aside.
In a saucepan on low heat, combine almond butter, coconut oil, honey, monk fruit, almond milk, and salt.
Once combined, mix with dry ingredients until gooey batter forms.
Bake for about 12 minutes, until golden.