I work hard. I work hard for my goals. And when one of my goals requires much physical strength and endurance I limit sweets to, well, basically nothing. But what does one do when you allow yourself no sugar but crave something sweet? Whip up these sugar free, raw chocolate chip cookies!
When I have sugar cravings, I usually try to do everything BUT eat sugar. However, sometimes a glass of mineral water, a couple carrots, a spoonful of honey, just doesn't cut it. I want the real thing! I know some of you can relate. These cookies, dare I say, are so close to the real thing you might not notice the difference!
What I was really craving was a good ol' chocolate chip cookie. I was looking around my raw recipe books for a cookie that looked good, but most raw stuff can be dry and honestly not sweet enough. So I ditched the book and went at it; wild and free.
If you think about it, these little bites of goodness are actually good for you! The nuts give protein, the honey has enzymes, there's minerals in the salt, good fats in the butter, and there's got to be something good in the vanilla and carob chips! Or you could use chocolate chips. Either one works just as well.
Sugar Free, Raw Chocolate Chip Cookies
1 cup cashews
2 Tbsp. butter, softened
1/4 cup raw honey
1/4 tsp. vanilla extract
pinch of salt
carob chips (or regular chocolate chips)
pecans, chopped (optional)
In a food processer grind the cashews until a very coarse sand texture. Dump into a bowl and add remaining ingredients, however much carob/chocolate chips and nuts (if using) you desire. Use you hands and mix well.
Drop cookies size balls onto wax paper and gently press the tops to flatten. Refrigerate for several hours or freeze for about 1-2 hours. Store in the refrigerator.
Sugar Free, Raw Chocolate Chip Cookies
1 cup cashews
2 Tbsp. butter, softened
1/4 cup raw honey
1/4 tsp. vanilla extract
pinch of salt
carob chips (or regular chocolate chips)
pecans, chopped (optional)
In a food processer grind the cashews until a very coarse sand texture. Dump into a bowl and add remaining ingredients, however much carob/chocolate chips and nuts (if using) you desire. Use you hands and mix well.
Drop cookies size balls onto wax paper and gently press the tops to flatten. Refrigerate for several hours or freeze for about 1-2 hours. Store in the refrigerator.