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| Walnut Brownie Cookies |
I have definitely found my favorite dessert. If you are like me and love dark chocolate, and like it to be extra dense, rich and fudgy, then these treats are for you. And if you look at the ingredient list, you can easily see another reason why they are my favorite: they are a big bite of health disguised as a cookie. The main ingredient is raw walnuts, sweetened with raw honey, coconut oil and cocoa powder. Walnuts are honestly one of the healthiest foods on the planet and an everyday staple in my kitchen. They are full of "rare and powerful antioxidants" and are proven to promote heart health and reduce cancer risk.* You do need a food processor to make these from scratch, but I am sure you could use a store bought walnut butter if you had to. I promise that if you try these cookies just once, you will be hooked and want to share the recipe with everyone you meet.
* http://articles.mercola.com/sites/articles/archive/2014/05/19/7-walnuts-benefits.aspx
Walnut Brownie Cookies
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| walnuts |
16 ounces raw walnuts
1/2 C. raw honey + 3 T.
3 T. organic virgin coconut oil, melted
2 tsp. ground cinnamon
1 organic egg (or 1/3 C.
chocolate chia seed pudding)*
1 1/2 T. pure vanilla extract
1/2 C. dark cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. dark chocolate chips
Add the walnuts to a food processor and grind them up until it turns to butter. Add in 3 tablespoons of raw honey, the coconut oil and the cinnamon and mix until smooth. Mix in the egg (or soaked chia seeds) and the vanilla. Then add in the remaining 1/2 cup of raw honey, the cocoa powder, baking soda and salt. If your food processor can't handle all of the ingredients, simply remove the dough to a mixing bowl and use an electric mixer or your hands to combine. Stir in the chocolate chips last. Refrigerate the dough for at least 2 hours, or overnight. Scoop out 2-inch sized balls of dough using a spoon, roll into balls and dip in organic sugar and/or cinnamon. Place on an ungreased cookie sheet and bake for 20 minutes at 350F. Store in an air tight container in either the fridge or the freezer.
* 2 T. dark cocoa powder, 2 T. brown sugar, 1/4 C. chia seeds, 1 C. plain organic soy milk
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| walnuts, honey, coconut oil and cinnamon |
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| all mixed together |
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| ready to dip the cookie dough into sugar and cinnamon sugar |
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| ready to bake |
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| close up view before baking |
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| hot from the oven |
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| cooling off a bit on the tray |
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| close up view |
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| mini version on a dessert tray |
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