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DOUBLE CHOCOLATE SURPRISE COOKIES (grain-free)

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Double Chocolate Surprise Cookies are really, really good.  Like crazy good.  I mean, who doesn't love warm-from-the-oven homemade cookies with a little melty chocolate action?  A couple of these decadent, fudgy beauties with a decaf latte and I'm in snack heaven!

So what's the surprise?  Tasty as they are, my paleo-friendly treats contain no grains/gluten or dairy, and are sweetened with monkfruit or a touch of coconut sugar. Furthermore, they are absolutely packed with vitamins and minerals, antioxidants, fibre, healthy fats and protein — and veggies, too!  They satisfy your craving for something rich and chocolatey yet are healthy enough to eat for breakfast!

Ingredients for 10-12 cookies:

  • 1 cup sweet potato, pumpkin or squash purée (canned pumpkin purée used here)

  • 2 pasture-raised eggs

  • 1/2 cup cashew nut butter

  • 1/4 cup avocado oil or coconut oil, melted

  • 1/4 to 1/2 cup Lakanto sugar-free monkfruit sweetener or coconut sugar (use 1/2 cup if prefer sweeter cookies)

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt

  • 1 1/2 cups cassava flour (I use Otto’s)

  • 2 scoops Further Food Collagen Peptides

  • 1/4 cup Giddy Yoyo raw cacao powder

  • 1 tsp baking soda

  • 1/4 to 1/2 cup dairy-free dark chocolate chunks or chips

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment.

  2. In a medium bowl, beat together sweet potato/pumpkin/squash, eggs, coconut oil, cashew butter, sweetener, vanilla and salt.

  3. In a separate smaller bowl, mix together the cassava flour, collagen, cacao and baking soda.

  4. Add dry ingredients to wet ingredient and stir to combine. Fold in chocolate chunks.

  5. Using a spoon, scoop out balls of sticky dough and place on prepared baking sheet. Flatten slightly with a fork and bake for approximately 8 minutes.

  6. Cool on pan for 10 minutes then remove to a wire rack to finish cooling.

Double Chocolate Surprise cookies are wonderful served warm from the oven, but can also be stored in an airtight container (once cooled) for 3 to 4 days or in the fridge for longer.

DOUBLE CHOCOLATE COOKIES WITH PUMPKIN.jpg




This recipe was first published on March 5, 2018.