Choc-a-lot chip cookies

I think it's about time I made something sweet don't you?

How about something stuffed to the brim with chocolate?

Let's think about this for a minute shall we? Large chunks of dark chocolate. Moist, soft, ooey-gooey tender goodness. I can hear fresh baked homemade cookies calling my name. Oh the aroma!

It might be surprising to learn that such an exceptionally decadent looking cookie can actually be healthy. Don't get me wrong, I'll be the first one to point out that a cookie is still a cookie, but if you're looking for a little something something and don't want to blow things out of proportion with a sugar overload, these little cookies will do the trick.

They can even be made vegan by using brown rice syrup or maple syrup instead of honey. And can be made gluten-free with the use of certified gluten-free oats.

The cookies are crying to be dunked in milk!

I always love finding recipes that have been cleaned up. It's not easy recreating something that tastes so good to start with already. I mean, how do you bake a cookie without using butter, eggs, processed sugar, and all-purpose flour?

Well after a few trials (some of which were complete fails) I found that by grinding oats, almonds, and buckwheat, and using coconut oil or sunflower oil I could pull together some pretty amazing cookies. . .That's how!

You know how most cookie recipes start out by telling you to grease a baking sheet, and half the time you know you don't have to because the cookies have so much butter in them that they're practically self-greasing? Well that's the best part about these guys is that they don't come out really greasy.

Yeah. Eew. Dangerously delicious, but not very friendly towards your waistline.

These chocolate chip cookies will satisfy any sweet tooth without setting you back 5 pounds and they aren't full of any weird chemicals, enriched flours, or unhealthy fats like those packaged store bought cookies are. Just loads and loads of chocolate! Hey, they aren't called Choc-a-lot Chip for nothing!

Choc-a-lot Chip Cookies (makes 16-18 cookies)

Adapted from veganricha.com

Ingredients:

• 2 tsp ground flaxseed
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• pinch of sea salt
• 4 tbsp warm water
• 1/4 cup virgin coconut oil
• 4 tsp unpasteurized liquid honey or maple syrup
• 4 tsp unsulfured molasses
• 4 tbsp organic cane sugar
• 1 cup ground oats
• 1/2 cup ground raw buckwheat flour (ground from raw groats in a blender)
• 1/2 cup almond flour (ground almonds)
• A heaping 2/3 cup of dark chocolate chips

Method:

1. Preheat oven to 350*F and prepare line two cookie sheets with parchment paper.
2. In a large bowl, stir together flaxseed, ginger, nutmeg and sea salt. Add warm water and next four ingredients through to and including cane sugar, mixing well to combine (I find a rubber spatula works best). Let this sit for 2-5 minutes.
3. While the wet mixture rests, grind up your buckwheat groats and oats in separate batches using a coffee grinder or blender.
4. Add the flours and mix well into a ball of dough. Then, add the chocolate chips and mix to incorporate. 
5. Place the bowl in the refrigerator for 15 minutes to chill the dough.
6. Scoop tbsp of the dough onto cookie sheets and give them a little pat to flatten them.
7. Bake for 12 - 14 minutes. Cool on a wire rack (if you can wait that long).

*When grinding any grains into flour I always use my coffee grinder, because I find it does the best job. Especially when I only need small batches. A 1/2 cup does just fine in it.

*You can use sunflower oil instead of coconut oil in case of allergies.

*These can be made gluten-free with the use of certified gluten-free oats.

 

I don't know what it is about the texture of these chocolate chip cookies but they are to die for. Maybe it's the combination of everything in them. You'll just have to test out a batch, see for yourself and report back. :)

Shared at Fit & Fabulous Fridays.

Maple Cinnamon Almond Butter

Happy Friday!

You're in for a real treat today.

This is something so special that it would be a crime not to share it with you.

As you might already know I'm obsessed with nut butter. And if you didn't. . . well now you do. I love making my own nut butters, so I pulled out my food processor yesterday and decided to try a spin-off of Ashley's roasted maple cinnamon almond butter. After the first time I ever made her almond butter I was hooked (she creates some of the best nut butters). Before then I don't think I even liked almond butter all that much (*gasp* Sacrilege). Well the rest is history. She inspired me to start creating some of my own nut buttery goodness.

Like this one. Maple Cinnamon Almond Butter.

Move over peanut butter, because there's a new favourite in town.

If you've never made your own before, then you're missing out. You may be a little intimidated at first like I was, but it couldn't be easier. Trust me. Once you make it you'll never want to go back to the store bought variety again. This stuff is so gourmet, you won't even believe you made it yourself. There's just a few ingredients involved including: almonds, maple syrup, maple butter, cinnamon, and sea salt.

It takes approximately 30 minutes in total to make and you want to make sure you've got a good powerful blender. Roasting the almonds will make them easier to process plus it enhances their taste.

Here's what it looks like when it's just getting going:

This is after about 10 minutes of blending:

And here it is nice beginning to smooth:

One of the wonderful things about living in Canada is being so close to pure maple syrup all the time. I got the maple butter at our farmers market last weekend (this stuff isn't cheap, but it's a real treat! And it's of course local). The syrup actually came from my brothers girlfriend's family maple bush here in Ontario. There's nothing like the real thing! It's always been a tradition in my family every Spring to go to a maple syrup bush. When I was growing we would go visit my grandparents and meet up with my aunt and uncle out in the country, and all go together for pancakes and then a horse ride through the bush. Oh, and the maple taffy that they make right on the snow was a special treat. 

I love eating this on my oatmeal, with apple slices sprinkled with cinnamon, on whole grain toast, and it also makes a killer sandwich! I have yet to still try this in this sandwich. You can store this in the fridge in a glass mason jar or a recycled nut butter jar. It should keep as long as store bought nut butters.

Maple Cinnamon Almond Butter gluten free, vegan

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Ingredients:

• 2 cups raw almonds
• 2 Tbsp pure maple syrup
• 1 Tbsp pure maple butter
  
• 1/2 tsp sea salt
• 1 tsp cinnamon

Method:

1. Preheat oven to 325*F and line a cookie sheet with parchment paper.
2. In a medium sized bowl mix the almonds and 2 tbsp of maple syrup together to coat.
3. Roast for 15 minutes stirring once or twice and half way through to prevent burning.
4. Take them out and let them cool slightly, about 2 minutes. Then place them in the food processor and and start it up. It may seem a little intimidating but just let the processor do its job. You will want to scrape down the sides with a spatula every now and then once it starts to clump together. Don't worry it will begin to start smoothing out and turn creamy, you just need to be patient. It shouldn't take any longer than 15 minutes.
5. Once it begins to smooth out, add in the sea salt, cinnamon, 1 tbsp of maple butter. Give a whir in processor again until it mixes all together and is nice and smooth.

If you've never been to a maple bush before when the sap is flowing then I really suggest you do it. It's one of the coolest things I remember from growing up, and I still love going every Spring. You have to make sure you go while they're boiling the sap though. The smell is divine!

I've never been more excited for breakfast!

Shared at Fit and Fabulous Fridays and Fresh Bites Friday