I don't know about you, but if I'm going to eat something sweet it's most likely going to be bad. Unless, I can figure out a way to make it good, while tasting "bad" at the same time! Take these chocolate chocolate chip cookies for example. You can totally make or even buy some that are soft, insanely chocolaty, and are oh-so-good. OR you can make them out of healthy ingredients and while they still will taste soft, insanely chocolaty, and are oh-so-good!
In August, I posted a recipe for SF, Raw Chocolate Chip Cookies. Those are so good! if I make them for myself for when I need a cookie fix, I seriously have to hide them or else they'll be eaten! These are basically the same thing, only different. ;)
Really, the only change I made to the chocolate chip ones is I added coca powder and an extra handful of chocolate chips...dark chocolate chips! I was pleasantly surprised at the difference in the two cookies! Looking to get that chocolate fix, while still eating healthy? Give these a go!
Sugar Free, Raw Chocolate Chocolate Chip Cookies
1/2 cup cashews
1/2 cup walnuts
2 Tbsp. butter, softened
1/4 cup raw honey
1/4 tsp. vanilla extract
pinch of salt
dark chocolate chips (or regular chocolate chips)
1-2 Tbsp cocoa powder
In a food processor grind the cashews and walnuts until a very coarse sand texture. Dump into a bowl and add remaining ingredients, and however many chocolate chips as you desire! Use your hands and mix well.
Drop cookie 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 Chocolate Chip Cookies
1/2 cup cashews
1/2 cup walnuts
2 Tbsp. butter, softened
1/4 cup raw honey
1/4 tsp. vanilla extract
pinch of salt
dark chocolate chips (or regular chocolate chips)
1-2 Tbsp cocoa powder
In a food processor grind the cashews and walnuts until a very coarse sand texture. Dump into a bowl and add remaining ingredients, and however many chocolate chips as you desire! Use your hands and mix well.
Drop cookie 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.