Chunky Chocolate Shard Cookies

by
Filed Under: Desserts and Snacks
Last Reviewed 04/15/2014

Chunky Chocolate Shard Cookies

The antioxidant goodness of 100 percent unsweetened chocolate joins up with coconut, pumpkin, and hemp seeds in this wheat-free cookie.

Ingredients

  • 1 large free-range egg (or equivalent of egg substitute)
  • 2 tsp. vanilla extract
  • ½ cup xylitol
  • ½ cup softened virgin coconut butter (or dairy butter)
  • ¼ cup 1% milk
  • 1 cup roughly ground rolled oats
  • 1 cup rye flour (or whole wheat flour)
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tsp. each: cinnamon and nutmeg
  • ½ cup (or more) roughly chopped unsweetened baking chocolate
  • ½ cup roughly chopped pumpkin seeds (or sunflower or walnuts)
  • ¼ cup each dried coconut (wide flakes rather than shredded)
  • ¼ cup dried or fresh hemp seeds (either hulled or toasted is fine)

Note: Try your own combinations of seeds and nuts—almonds, sunflower seeds, sesame seeds—just so it adds up to 1 cup of seeds and nuts.)

How To

  1. Preheat oven to 375 degrees
  2. Use a coffee grinder, food processor or blender to lightly grind the oats into flour. Mix dry ingredients (except for chocolate and nuts) thoroughly in one bowl.
  3. In a separate bowl, blend together all the wet ingredients, plus the xylitol.
  4. Stir the dry ingredients into the wet mixture until no dry parts remain. Add an extra 2–3 tablespoons of water if the mixture is too dry.
  5. Stir in the chocolate shards, pumpkin and hemp seeds, and coconut.
  6. Place soupspoonfuls of batter on a greased cookie sheet and bake 15–20 minutes, or until golden around the edges.

Makes approximately 2 dozen cookies.

Now It's Your Turn: What's your favorite healthy chocolate chip cookie recipe?

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