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 coconut oil, melted
1/4 cup Lakanto monkfruit sweetener or coconut sugar (or 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 or packets collagen peptides (see note below)
1/4 cup raw cacao powder
1 tsp baking soda
1/4 cup dairy-free dark chocolate chunks or chips
*Note: I like to use 2 to 3 packets Crushed Tonic probiotic marine collagen (not sponsored). Each packet contains 10 g marine collagen, 1 billion units probiotics and 1,000 mcg biotin. Use code “crushingontara” for discount.
Preheat oven to 350F and line a baking sheet with parchment.
In a medium bowl, beat together sweet potato/pumpkin/squash, eggs, coconut oil, cashew butter, sweetener, vanilla and salt.
In a separate smaller bowl, mix together the cassava flour, collagen, cacao and baking soda.
Add dry ingredients to wet ingredient and stir to combine. Fold-in chocolate chunks.
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.
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.
This recipe was first published on March 5, 2018.