DF GF SF V VG
When it comes to the holidays, most people first dread the thought of overeating sweets, yet once everything is in plain sight, the cravings for dessert kick in. Maybe you even tell yourself ahead of time that you will under no condition eat those holiday cookies. Then you find yourself three deep and reaching for more!
Sugar is addicting, so don’t be so hard on yourself. But ( but! ) have a healthier alternative on hand . This could save you from excess winter weight gain and bombarding your gut with processed sugar. Excessive sugar can lead to unfavorable growth of things like yeast or other unwanted microbial strains.
I’ve concocted the perfect holiday cookie, rich with flavor and melts in your mouth! It just takes a few simple ingredients. There is no processed sugar or refined grains. I’ve kept out all inflammatory ingredients so that you can beat the bloat and excess GI discomfort. Keep this recipe on hand for any other future celebrations too!
2 cups almond flour
¾ cup cashew butter
⅓ cup cacao powder
¼ cup maple syrup
2 tbs coconut oil, melted
½ tsp baking soda
Pinch sea salt
Preheat oven to 325 degrees.
In a bowl, mix the egg, maple syrup, and coconut oil together. In a separate bowl mix almond flour with baking soda and sea salt. Then add wet ingredients to almond mixture and stir until everything is evenly distributed.
Grease a baking dish with a bit of coconut oil. Then take a little larger than a golf ball size of almond flour mixture. Flatten it to the dish, then make a small circle in the middle, pushing the remaining batter to the edges. It should look like a very small volcano.
Repeat this until you have no more batter. Bake for 7-8 minutes or until thoroughly cooked.
While cookies are cooling, in another bowl combine the cacao powder with the cashew butter.
Add a teaspoon amount of cashew butter mixture to the center of each cookie where you created the hole. Repeat this until every cookie is filled. Store in an airtight container until you are ready to serve.