Healthy Chocolate Chip Cookie Recipe

Prep time: 30 minutes

Makes: 40 cookies

1 cup butter (I made it with coconut oil)

3/4 cup organic sugar

1 egg (an excellent egg replacer: 2 tsp chia seeds mixed with 2 tbsp water)

1/2 tsp vanilla extract

1 1/4 cups kamut flour

3/4 cups spelt flour

1/2 tsp sea salt

1 tbsp baking powder

1/3 cup water

3/4 cups pecanks, chopped

1 cup semi-sweet chocolate chips (I used raw cacao nibs mixed with 2 tbsp maple syrup)

TIP: I have made the entire recipe in my Vitamix (dry container) blender.  If you don’t like to get dirty, I recommend to use a food processor.

Directions:

Cream butter (or coconut oil) and sugar together until smooth. Add egg and vanilla and mix until blended. Combine flours, sea salt and baking powder. Add to butter mixture and blend thoroughly. Add the chocolate chips and pecans. Pinch off table spoon-sized pieces of dough and place 2″ apart on prepared cookie sheet. Bake for 15-20 minutes at 325 degrees F. Let cool and store in an airtight container.

Good to Know…

According to research, chocolate with 70% or higher pure cocoa solids is a high source of antioxidants. Catechins and phenols found in chocolate have been shown to help prevent cancer and heart disease and have anti-viral and anti-inflammatory properties. Although these amounts are still very hight, the roasting process actually removes half the antioxidant content of the cocoa bean. Raw cocoa nibs have twice the antioxidant punch of roasted chocolate.

Recipe is a courtesy of “A Pastry Queen Goes Green” by Lorene Sauro