Boo-ya!! These cookies freakin’ rock!
I don’t know about you but my cupboards are always stocked with cacao. I use it a lot! From smoothies, to cookies, cakes, bars, and all kinds of desserts, cacao is my go-to chocolate saver.
Did you know that cacao is one of the richest sources of Magnesium? Yup! It’s true!
Magnesium serves many, many functions in the body. From detoxification, to relaxation and sleep, this mineral is uber-importante!
Personally, I recommend supplementing with magnesium (magnesium bisglycinate is my preference). I take 400mg before bed to help with sleep and relaxation and to help relieve muscle soreness. Nothing like waking up in the middle of the night with a calve muscle cramp. You know what I’m talking’ about! It ain’t pretty. In fact, it really sucks.
And ladies, if you’re dealing with PMS cramps, be sure to take magnesium a week prior to your period. Not only will it help with cramps, but breast tenderness too.
OK… now onto the baking! 🙂
These cookies, which freakin’ rock, (did I say that already?), are super soft and chewy and loaded with some incredible superfood goodness. They lasted ONE day in my house! They are also amazing crumbled and served on to of my Vanilla Maple Chia Pudding. They are Paleo approved and could be vegan if you substitute the egg for a ‘flax’ egg.
Enjoy!
- 1 1/4 cups almond flour/meal
- 1 teaspoon baking powder
- 1/4 cup Cacao Powder
- 1/4 cup Cacao Nibs
- 1/4 cup walnuts, chopped
- 1 cup Shredded Coconut
- 1/2 tsp Vanilla Powder
- 1 tsp cinnamon
- Pinch of Himalayan sea salt
- 1/2 cup maple syrup
- 3 tablespoons melted Coconut Oil
- 1 egg or vegan egg substitute
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, baking powder, raw cacao, vanilla and cinnamon.
- Stir in cacao nibs, walnuts and shredded coconut.
- Whisk remaining wet ingredients, maple syrup, egg and coconut oil in a bowl and add to dry mixture. Use a large spoon to combine.
- Scoop out tablespoon sized mounds onto your baking sheet and gently press down.
- Bake for 10-12 minutes, less time for more chewy cookies, more if you prefer a crunchier texture. Let cool for 10 minutes before serving.
- *To make flax egg - One egg equals = 1 tablespoon flax meal plus 3 tablespoons water. In a small bowl, add flax meal followed by water, stirring as you go. Place mixture in refrigerator for at least 15 minutes to allow mixture to bind. Once mixture is set, replace with egg in recipe.
