Her chocolate chips cookies are amazing in their own right– you know, the kind you keep thinking about when they are all gone...that good.
Well, as I have mentioned I believe the food we take in should have intentional purpose; of healing, of nutrition, or of contribution to overall health.
Her recipe offered a fantastic base to add a few additional items to make these cookies something I can eat with intent, really good things that are good for me, even while eating a treat.
I feel ok about treating myself to these because– while yes, there is butter and sugar, there are also those other beneficial ingredients as well.
These are a GF chocolate treat that are fantastic with a cup of espresso, or just a glass of milk! Make a lot, they pop easy (1, 2, 3, …did I just eat 4?) at a time!
(Thank you friend.)
The benefits of the ingredients:
- Chocolate and cocoa contain a high level of flavonoids, and antioxidents. The 60% chips and the cocoa powder add a great dose of antioxidants; and cocoa in general has been definitely linked to cardiovascular health benefits
- The oats add fiber and help lower cholesterol, as does the flax which is also a great addition of Omega-3s
- Almonds are a rich source of Vitamin E, and monounsaturated fat, one of the two benefical fats responsible for lowering LDL cholesterol.
¾ cup softened butter (1.5 sticks)
1 ¼ cup packed brown sugar
¼ cup white sugar
1 tsp GF vanilla
2 ¼ cups Tom Sawyer Gluten Free Flour (or your GF flour blend)
1 tsp baking soda
1/2 tsp salt
8 oz Ghirardelli 60% cacao chocolate chips
½ cup oats (regular non quick cook)
¼ cup flax meal
½ cup cocoa powder
½ cup whole almonds (optional, or add a nut you love)
Heat oven to 350-degrees.
In a mixer, cream the butter and sugars. Add the eggs and vanilla and combine. To the bowl, add the GF flour, cocoa powder, flax meal, baking soda and salt. Fold in the oats chocolate chips and almonds. Drop by tablespoons, or a small scooper on to a lined baking sheet.
Bake for about 10-13 minutes depending on your oven.