This is a place where we smash diet culture. Meaning, there is no room for fad diets, eliminating food groups, juice cleanses or glorifying "clean eating." This blog is meant to bring truth and shed light on the fact that ALL foods provide us with energy no matter what. Food is meant to be enjoyed and my goal is to ultimately remove the guilt and shame that diet culture may have taught you & nurture a positive relationship with food.
A classic chocolate overload adapted from the Original Rachael’s Good Eats Cookie Skillet. This will be serving you up a good dose of chocolate goodness sans sugar rush! So let’s be real make two batches one for you and one batch to share.
I’m a sucker for chocolatey goods and loved being able to remake double chocolate chunk cookies that come out so gooey and delicious. The ingredients in this number are super simple. At first glance it may seem like a lot of ingredients but I’m sure you already have the majority of them laying in your pantry. All of the main ingredients are meant to provide your body with wholesome energy rather than cause inflammation and irritation in your gut like most cookies will.
Have some fun with the recipe too! You most definitely can smash out the whole pile of dough into a giant cookie and bake in a cast iron pan. Better yet you can double the size of the cookies rather than making 10 small cookies. Just make sure to cook it for longer so that it cooks all the way through!
You can see a pretty decent theme of me utilizing almond flour in a lot of the baked goodies here. That is all thanks to this alternative flour almost working at a one to one ratio in most recipes! Almond flour boasts a lot of benefits for the body thanks to it being created from simply just ground up almonds. The difference between the meal and finely ground almond flour is just that it gives goods a different texture. If you want a coarse texture utilize the meal, if you want smooth texture buy the finely ground flour.
Let’s say you want to cook up a batch of other cookies for someone who is gluten free just use the same amount of volume (aka weigh the flour) as their is regular flour and then slightly increase the rising agent in the recipe. This allows for the heavier almond flour to still get the same rising effect as a regular white flour would.
On to the benefits, one cup of almond flour contains roughly 85-95 almonds providing you with more than the 100% of the recommended intake of vitamin E. The flour also contains energy boosters such as riboflavin (Vitamin B2), copper, and manganese. It is also known to be a good source of iron, calcium, and potassium. Overall, almond flour when used in balanced proportions in recipes can provide you with a sustainable source of energy without creating heavy blood sugar spikes.
This chocolatey goodness is brought to you and adapted from the rachael’s good eats cookie skillet singles recipe. I’ve added lots and lots of chocolate goodness to these and a hint of mint to give it an extra layer of flavor and the combo is insane!
Preheat oven to 325F.
Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla, peppermint, and almond milk to whisk again.
Stir in almond flour, baking soda, cinnamon, cacao powder, and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
Place parchment paper over a baking sheet and use your hands to form 10 even sized 1 inch thick cookies
Place the last chocolate chunks in the tops of the cookies.
Place in the oven for about 13 minutes on the center rack. Turn the oven on to broil and cook and additional minute. (Keep an eye on them)