These are the cookies I have been raving about for some time now. Not only do I love them, but so do my kids!!! The best thing is that they think they’re having a treat, yet they are packed full of goodness.
Ivy from Clean Cuisine and More was kind enough to allow me to share this delicious recipe with you all.
This makes 24 cookies.
• 1 ½ cups raw almonds
• 8 pitted dates
• 2 cups barley flour
• 1/4 cup chia seeds (such as Barlean’s)
• ½ cup organic extra virgin coconut oil (such as Barlean’s), softened
• ½ cup real maple syrup
• ½ teaspoon unrefined sea salt
• ½ cup vegan mini chocolate chips
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1. Preheat oven to 350 degrees.
2. Put the almonds in a food processor and process into crumbs. Transfer almond crumbs to a large mixing bowl. Put the
dates in the food processor and pulse 6 to 7 times, or until dates are well ground. Add the dates to the almonds.
3. To the mixing bowl, add the barley flour, chia seeds, coconut oil, maple syrup and salt. Combine all ingredients with a
wooden spoon. Form the mixture into tablespoonful balls and space them evenly on a large cookie sheet. Using your
index finger, make an indent in each cookie. Fill each cookie with 4 or 5 mini chocolate chips.
4. Bake cookies for 18 minutes. The cookies should be done at this point, but the chocolate will not be totally melted. As
soon as you remove the cookies from the oven, take the back of a spoon and gently press on the chocolate so that
it melts. Set the cookies aside to cool and harden for at least 15 minutes before eating.
MY MODIFICATION : I just use normal choc chip (can’t find the vegan kind) and mix them in with the ingredients. Cook as above.
NOTE: I make at least 2 batches of these each week. I can also highly recommend the book (and blog) for great nutritional information and other fabulous recipes.
The recipe is from Clean Cusine (An 8-Week Anti-Inflammatory Nutrition Program that Will Change the Way You Age, Look & Feel) by Ivy Ingram Larson & Andrew Larson, MD
Clean Cuisine is published by the Berkley publishing group.
They look so yummy and thanks to Ivy for allowing you to share the recipe but I’m disappointed there is barley flour 🙁 Any gluten free suggestions in the book?