During December holiday cookies are EVERYWHERE. They come in all shapes, sizes and flavors and it is easy to overdo it.
This recipe comes to the rescue! These chocolate-drizzle cookies are delicious, crunchy, great dunked into coffee or tea and the best thing about them is that they are rich and satisfying so one or two cookies is all you need. Unlike empty calorie cookies that are loaded with white flour and white sugar and keep you craving for more, these cookies are loaded with goodness: walnuts, oats, whole spelt flour (which is lower in gluten and more digestible than wheat) and natural sweeteners.
Put the following dry ingredients into your food processor and mix until a coarse flour consistency is formed:
1 cup of walnuts
1 cup of rolled oats
1 cup of whole spelt flour
Add the following wet ingredients and continue to mix until a ball of dough forms:
1/2 cup of coconut oil
1/2 cup of date syrup (or maple syrup)
1 teaspoon of vanilla extract
Arrange the cookies on a parchment lined baking sheet, working with wet hands and forming the cookies to your desired shape and size. Bake for 12-15 minutes on 350ºF/175ºC preheated oven.
To make the chocolate drizzle put the following ingredients in a saucepan and warm while mixing, until well combined (do not boil):
1 heaping tablespoon of coconut oil
1 heaping tablespoon of cacao powder
1 tablespoon of maple syrup
1 teaspoon of vanilla
Drizzle the chocolate sauce on the baked cookies and refrigerate!
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