Who knew you could make cookies without flour?! These make for the most moist and chewy cookies ever, it'll be hard not to eat the whole batch!
These cookies are nutrient dense, lower carb, grain free, gluten free, paleo, primal, & keto friendly!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
Contains calcium, a key root chakra nutrient.
Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
Contains nuts, which is both grounding and flowing, and thus supports both the root and sacral chakras.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
This recipe contains chocolate, which works to stimulate and replenish the third eye chakra.
Equipment Needed to Create this Recipe:
Chewy, Nutty, Flourless Cookies
(gluten free & paleo)
Prep time: 20-25 minutes Cook time: 10 minutes Yield: about 18 cookies
1 cup thick almond butter
1 large egg
½ cup vanilla coconut sugar
½ cup of slivered almonds
1/8 cup unsweetened cocoa powder
1 tsp. baking powder, gluten/aluminum free
½ tsp. stevia powder (optional, but this does make the cookie sweeter without adding any more carbs!)
½ tsp. pure vanilla extract, gluten free
a pinch of sea salt
How to Create this Recipe:
Start by preheating your oven to 350 °F and lining 2 baking sheets, or one very large one, with parchment paper.
While the oven preheats, mix all the ingredients in but the almonds, cocoa powder and the pecans. Use a wooden spoon for less sticking and mix until well incorporated.
Then, you will add the slivered almonds to the dough mixture. Do this by gently folding them into the dough.
Ok here’s where you can get creative! For the pictures you see for this recipe, I did a two-toned version. For the two-toned version, divide the dough into two portions, making one slightly larger than the other, Remove the large portion from the bowl, and add the unsweetened cocoa powder to the smaller portion. Mix until well combined. For an incorporated version, add the unsweetened cocoa powder to the dough and mix until combined.
Now it’s time to form the cookies! You will need a tablespoon for this. For the incorporated version you will just fill the tablespoon with dough until it's heaping out of the tablespoon. Then, take the dough out of the tablespoon and place it onto the parchment lined baking sheet. For the two-toned version, you'll fill the tablespoon with half of each of the two balls of dough. Then, take the combined dough out of the tablespoon and place it onto the parchment lined baking sheet. Do this, for either version, until you have made about 18 cookies.
Place the cookies about 1 inch apart on the parchment lined baking sheet. Using your hands or the back of a spoon, gently push each ball of dough down to flatten it slightly. Then, place one pecan in the middle of each cookie.
Bake these cookies for about 10 minutes, or until they are thoroughly cooked. Remove from the oven and let cool. As these cookies cool they harden up a bit, but remember these are chewy cookies so do not over bake!
Serving Size: 1 cookie (based off of 18 servings total)
Fat: 10 grams
Carbohydrate: 9 grams
Protein: 4 grams
*All nutritional information are estimations and will vary.