I adapted an already healthy, grain-free and sugar-free recipe by Dr Mark Hyman that was posted on instagram. And everyone now wants to know my version. As anyone who follows me knows, I adapt recipes all the time to make them healthier and usually to make them grain and sugar free.
The only reason I adapted this one was to use up what I had available in my cupboard. You need a nut butter in this recipe and you can use anything you have to hand or that you like. The one I would avoid, however, is peanut butter. It’s not as healthy as you think!
Peanuts are not even nuts
They’re legumes and, like all legumes, they can cause inflammation in the gut.
But there are loads of nut butters to choose from:
Cashew, almond, pecan, walnut, hazelnut and more. Whatever nut butter you choose, I would use that as your nut in the recipe as well. I chose walnuts because I happened to have a walnut butter with added coffee and was dying to use it. You can find it HERE
Ingredients:
- 1 cup of nut butter
- 1/2 cup coconut oil
- 1/2 cup of granulated stevia (usually mixed with erythritol)
- 1/2 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp cinnamon powder
- 6 oz chopped dark chocolate (either use NoMoSu sugar free chocolate or buy a very high percentage dark chocolate. The higher the percentage the less sugar. I went for 90%)
- 1/2 cup raw chopped nuts
- 1 tsp sea salt flakes
Method:
- Preheat oven to 170 degrees C (350 F). Line a large baking sheet with parchment paper.
- Cream together the nut butter, eggs, coconut oil, vanilla and the granulated stevia using an electric whisk.
- In a different bowl, combine the almond flour, sea salt, cinnamon, chocolate and nuts.
- Add to the nut butter mixture using your hands.
- This will form a gooey dough which you can then place in the freezer for 10 minutes.
- After this, scoop a large tbsp at a time onto the parchment paper. You can slightly flatten with the back of the spoon. Leave a little space between each cookie.
- Add a few sea salt flakes to the top of each cookie.
- Bake for 15 minutes and rotate the tray half way through.
- Let them cool a bit before moving to a cooling rack.
Be inventive and use things you like. Enjoy!
