December 1, 2015

Dark Chocolate Cherry Coconut Chia Seed Cookies

Dark Chocolate Cherry Coconut Chia Seed Cookies

Say that zero times fast because I even have to type it slow. As promised in the name, these cookies are a mouthful (both to say and to eat). Inspired by my favorite Health Warrior Chia Seed bars, I married some of my favorite flavors, and I think you’ll also want to say “I do” to this recipe. As an added bonus,┬áthe first half of the recipe makes a delicious cashew almond butter, really putting the mMmM in multitasking. Find it, and some added health facts, below!

  • 1 cup raw unsalted cashews
  • 1 cup raw unsalted almonds
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cherries, coarsely chopped
  • 1/4 cup dark chocolate chips
  • 1/4 cup chia seeds
  • 1/4 cup shredded coconut
  • 1/2 cup gluten free rolled oats
  1. Preheat oven to 350 degrees
  2. Spread cashews and almonds on baking sheet. Toast nuts in the oven 8-10 minutes, stirring once halfway through. Keep oven on when you take nuts out.
  3. Place nuts in food processor and process until completely smooth and creamy – for about 3-5 minutes.
  4. Add vanilla, egg, baking soda, cinnamon and salt to processor and process again until well combined, about 2 minutes. Transfer to bowl and fold in cherries, chocolate chips. shredded coconut, and oats.
  5. Roll into balls, place on cookie sheet, and bake for 7-9 minutes.
  6. Allow to cool for 10 minutes.

Makes about 15 cookies.

Recipe adapted from: Ambitious Kitchen

Superfood Spotlight

The combination of tart cherries (energy enhancing), oats (lots of good grains and fiber), chia seeds (more fiber and omega-3s), dark chocolate (antioxidants), and coconut (good fats), make this cookie a complete meal.  Combined with homemade cashew milk, this is a fun twist on the milk and cookie idea!

Share to Twitter Share to Facebook Share to Pinterest

2 comments:

  • kristen

    hi! i love this recipe and i was wondering if i can skip the step with processing the nuts and just use almond butter instead. If so, how much almond butter would the recipe call for?

    • Katie

      Hi Kristen! So excited you’re liking the recipe – one cup of almond butter should do it. Just make sure it’s heated, and or soft so that it mixes well with the other ingredients and the batter comes out smooth. Have a great week!! xo

Post a Comment

twist of lemons ©  Theme by Blog Milk + Coded by Krista Rae