Crunchy Chocolate Chip Cookies

Who could say no to cookies? Not us! Especially when we have a nutritionist  approved recipe, using our delicious almond milk paste, for ones that are packed full of nutrients, healthy fats and slow releasing energy. 

Here’s Alex Bovell with her crunchy chocolate chip cookies: 

There’s no denying, I’m such a picker. I love a lil snack throughout the day and Idefinitely can’t go past a delicious cookie, especially when chocolate is involved! I wanted to create a cookie that was healthy and wouldn’t leave you feeling like absolute crap. This is what happens with traditional, refined-sugar loaded, rich choc-chip cookies. You have one and your blood sugar levels peak, as glucose floods your bloodstream. This is either used as energy, or more likely than not if you’re just sittingdown working, it’s stored as fat in the adipose tissue.

These cookies are full of protein, essential fatty acids & complex carbohydrates, which cause glucose to enter the bloodstream really slow, which is great! It means the glucose entering your body is being used rather than stored! There are no highs and lows, no peaks and crashes, just sustained energy release and sweet craving satisfaction. What more could a girl want?

 

Ingredients

• ½ cup Coconut Flour
• 1 cup Rolled Oats
• ½ cup Almond Flour
• 2 Eggs
• 2 Tbsp. Coconut Oil, melted
• ¼ cup Almond Milk, unsweetened
• 1 Tbsp. Maple Syrup
• 2 x Banjo Carob Bears (Carob Kitchen)
• ½ tsp. Sea Salt
• 2 tsp. Vanilla
• ½ cup Stevia
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda

 

Directions

1. Blend the rolled oats in a blender into a fine powder to make oatmeal flour
2. Combine the coconut flour, almond flour, oat flour, stevia, salt, baking soda and baking powder in a bowl and stir
3. Add the egg, maple syrup, melted coconut oil, almond milk and vanilla to the dry ingredients and stir well
4. Chop up the carob bears into tiny pieces and add to the mixture, stirring
5. Start to roll the mixture into balls and place onto the tray
6. Press down do flatten
7. Place in the oven and bake for 15 minutes on 180°C
Alex Bovell
Clinical Nutritionist (BHSc)

www.mlanihealth.com