Good morning! There is nothing better than waking up early on a Saturday morning feeling energized and content. I love that I have the entire day ahead of me to be productive and relax. I plan on taking this little one for a walk, possibly to the farmers market…
And cooking and baking some things for the upcoming week. And studying, obvs, at the library with Dina and Jacqui.
Last night, I went to my friend Stefani’s house for a nice wine night with friends. She made the most amazing baked brie. It was stuffed into a puff pastry with walnuts and brown sugar and the whole thing was coated in egg to make it crispy on the outside. The picture does not do it justice!
Anywhos, these are the cookies that I made for the team of people trying to aid me in passing my biochem lab. They are awesome, if I do say so myself. No one would know they are lower carb and low sugar. I am calling them superfood cookies because compared to a typical cookie, they are packed with nutrients. Be sure to read the benefits at the bottom!
Dark chocolate chunk superfood cookies
They went so fast. Too fast.
Dry ingredients -
1 cup almond flour
1/2 cup oats
1/2 cup whole wheat white flour
1/2 cup coconut sugar (can sub in regular sugar)
3/4 cup dark chocolate chips (or your favorite kind)
1/2 tsp baking soda
Wet ingredients -
1/2 tsp molasses
1 tbsp imitation vanilla extract (word on the street is that imitation is better for cookies)
Directions – Preheat the oven to 350. Combine all the dry ingredients in one bowl and mix well. Combine all the wet ingredients in another and mix well. Pour the wet over the dry and mix with a spatula. Divide into 19 cookies on a cookie sheet. Bake for 12-15 minutes. Easy as that!
These are seriously delectable. The almond flour and coconut oil make the flavor more complex than your typical chocolate chip cookie. It just occurred to me that you could make these into salted dark chocolate chunk cookies. Oh god. I think that is what I will make today, instead of, you know, actual food for the week. If you want to do that I would try adding 1/4 tsp kosher salt to the dry ingredients.
Almond flour * by subbing almond flour for regular flour, you are getting more healthy fats and less carbs in your cookies. These are monounsaturated fats, which raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels! Almonds also have fiber, manganese, vitamin E (another antioxidant), tryptophan, copper, B2 and phosphorous!
Oats * A prime source of soluble fiber which has been proven to help lower total cholesterol levels. They also contain a unique antioxidant called avenanthramides which prevent the oxidation of LDL cholesterol. This is good because the oxidation of LDL cholesterol is part of the atherosclerosis process. Basically, oats help prevent heart disease. They also contain selenium, potassium, phosphorous, pantothenic acid, and magnesium.
Whole wheat flour * unlike refined white flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.
Dark chocolate * has been shown to reduce blood pressure. Dark chocolate contains lots of antioxidants called polyphenols which help prevent heart disease by preventing oxidation of LDL cholesterol, just like the avenanthramides in oats (above)!
Coconut oil * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism. It is great to cook with because it is stable at high temperatures!