Flourless Chocolate Chip Cookies

Servings: 12–15
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup fresh ground cashew butter
• 1/2 cup Coconut Cream Concentrate, softened*
• 1 pastured egg
• 1/2 cup granulated sweetener
• 1/4 teaspoon sea salt
• 1 tablespoon vanilla extract
• 1/3–1/2 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F.

Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, Coconut Cream Concentrate, sweetener, and salt; combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment-lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly.

Bake in preheated oven for about 12 minutes or until edges begin to brown.

Remove and place on a cooling rack and allow cookies to cool and harden. Store in an airtight container; I prefer glass jars.

Quick notes:

*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations:

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

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• 2 1/2 cups Medjool dates
• 1 cup raw almonds
• 2 tablespoons coconut oil, unrefined
• 1/2 cup coconut flakes, unsweetened and untoasted
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla extract
• generous pinch sea salt
• 1/4 cup dark chocolate chips, optional

Directions:

Remove stem fragments from the ends of your dates if they’re still attached, then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time, until you have the correct consistency.

Line an 8 x 8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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Grain-Free Cracked Pepper, Cashew Crackers

Servings: 20–30
Preparation Time: 10 minutes

Ingredients:

• 2 generous cups raw cashews
• 1 pastured egg
• 1 tablespoon coconut oil
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper

Ingredients:

Preheat oven to 350 degrees F.

In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible. Add in the salt and pepper and pulse to combine.

In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Roll out to desired thickness, about 1/8–1/4 inch. Using a sharp knife or pizza cutter, cut into desired size. You may want to sprinkle additional salt and pepper over top of crackers

Bake In preheated oven for 12–15 minutes or until a bit brown. Store in an airtight container.

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