If a chocolate brownie had a love child with a hunk of fudge, it would be these cookies. Dense, chewy and ultra-fudgy, these grain-free bites can be eaten with impunity on a Paleo and anti-candida regime. This gluten-free recipe can easily be doubled.
½ cup xylitol
⅔ cup natural smooth cashew butter or sunflower seed butter
¼ cup coconut flour
¼ cup unsweetened almond milk (for strict Paleo, it must be homemade) or coconut milk
2 heaping tablespoons unsweetened cocoa powder
2 tablespoons yacon syrup,* pure maple syrup or coconut sugar
1 tablespoon pure vanilla extract
1 teaspoon baking powder
¼ teaspoon fine sea salt
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. In a coffee grinder or blender, process xylitol into a powder.
3. In the bowl of a food processor, place xylitol, cashew butter, coconut flour, almond milk, cocoa powder, yacon syrup, vanilla, baking powder and salt and process until smooth. Let batter sit 2 to 3 minutes to thicken slightly. It will be very soft, like frosting consistency.
4. Using a tablespoon or small ice cream scoop, scoop batter and place it onto prepared cookie sheet. Spread batter gently with the back of a spatula until each cookie is about ½-inch thick.
5. Place cookies in preheated oven and bake until dry on the outside but still soft to the touch, 10 to 13 minutes. Rotate the pan halfway through baking.
6. When done, remove cookies from oven. Let cool completely before removing from pan. Store, covered, in the refrigerator up to 3 days. May be frozen.
Each cookie contains 119 calories, 7g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 89mg sodium, 8g carbohydrate, 2g fiber, 2g sugars, 3g protein, 2 Est GL.
*TIP Pure maple syrup and coconut nectar are not allowed on either a strict Paleo diet or ACD; however, they can be substituted for yacon syrup without impacting the success of this recipe.
Recipe from Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.Yields 12 cookies