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Chewy Chocolate Cookies (Paleo, Low-carb)

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Paleo Chewy Chocolate Cookies are gluten, dairy, and grain free, as well as diabetic friendly. Great for kids and adults, alike! These cookies are chewy on the inside and crunchy on the outside.

Further Food Commentary:

A nutritious and delicious cookie? With superfoods such as cashews and almonds as this recipe's base instead of flour, the answer is YES! These cookies provide a good source of protein and iron, and can be enjoyed once more by those with gluten and dairy intolerances. Although these cookies are lower in carbohydrates compared to other treats, portions still need to be controlled for diabetics and those watching their waistlines.

By Karen Tayeh, Nutritionist

Chewy Chocolate Cookies (Paleo, Low-carb)

Stars ( Reviews)

  • Prep Time:30 Minutes
  • Cook Time:15 Minutes
  • Servings: 30

Ingredients

Dry Ingredients:
1 heaping cup raw cashews (blended into flour)
1/2 cup unsweetened cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda

Wet Ingredients:
1 cup raw almond butter
1/4 cup coconut oil (melted)
2 large eggs
1 teaspoon vanilla
3/4 cup raw honey

Extra: 
1 1/2 Cups 70% Chocolate Chunks

Instructions

  1. Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
  2. Place the cashews in your food processor and run it on high until you have a fine flour consistency.
  3. Combine and mix the wet and dry ingredients in separate bowls, then mix them together. Scoop out the batter onto your lined baking sheets, using about 1 tablespoon of batter per cookie. Make sure to leave some space in between the cookies, so they have room to spread out!
  4. Bake the cookies long enough to let them rise, then fall a bit. They will become even more flat when you take them out of the oven. We’re looking for crispy on the edges, chewy in the middle here, but you won’t know if you’ve achieved that until they set up.
  5. Let the cookies cool on the pan for a few minutes, then carefully use your spatula to move them over to a rack. You can start the next step once the cookies have cooled and hardened.
  6. Use a double boiler to melt your chocolate, or microwave it for 20 seconds at a time, stirring in between.
  7. Dip the cookies in the melted chocolate, then set them on your lined baking sheets. Place them in the refrigerator to cool and harden.
  8. Enjoy these cookies either cool or at room temperature.
Preheat your oven to 350 degrees F and line your baking sheets with parchment paper. Place the cashews in your food processor and run it on high until you have a fine flour consistency. Combine and mix the wet and dry ingredients in separate bowls, then mix them together. Scoop out the batter onto your lined baking sheets, using about 1 tablespoon of batter per cookie. Make sure to leave some space in between the cookies, so they have room to spread out! Bake the cookies long enough to let them rise, then fall a bit. They will become even more flat when you take them out of the oven. We’re looking for crispy on the edges, chewy in the middle here, but you won’t know if you’ve achieved that until they set up. Let the cookies cool on the pan for a few minutes, then carefully use your spatula to move them over to a rack. You can start the next step once the cookies have cooled and hardened. Use a double boiler to melt your chocolate, or microwave it for 20 seconds at a time, stirring in between. Dip the cookies in the melted chocolate, then set them on your lined baking sheets. Place them in the refrigerator to cool and harden. Enjoy these cookies either cool or at room temperature.

Nutrition Information

Per Serving:  Calories: 128; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 14mg; Sodium: 136mg; Potassium: 116mg; Carbohydrate: 11g; Fiber: 2g; Sugar: 8g; Protein: 3g

Nutrition Bonus:   Iron: 3g

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