Sometimes specific people are placed in your life at just the right time. They bring with them something you might not have even known you needed. They are like a magical unicorn, you’re positive they don’t exist, and then there they are in front of you. I like to think these unicorns appear when either good karma circles back around or the universe is prepping me for something difficult in my future. Most likely it’s a combination of both.
I recently met one of these rare, magical unicorn type people and she came along with one of the most healthy, and more importantly, delicious cookie recipes. She not only sparked my new love for essential oils, she also helped me find my way back to my blog and the kitchen. These cookies are that good! If they can renew my passion for sending ripples of health and wellness out into the world, what can they do for others?
What makes these cookies so great? Simply put, it’s the marriage of flavors from key ingredients like coconut oil, pure maple syrup, vanilla extract, and cinnamon that set it apart from the cookie crowd. The moxie part is the health benefits…and I kind of love the word moxie. One way moxie is defined is the ability to face difficulty with spirit and courage. We all need moxie when it comes to our health and wellness. For some super-food moxie, this recipe calls for almond flour versus wheat flour which makes this cookie packed with protein, monounsaturated fats, and B vitamins.
Chocolate Chip Moxie Cookies
1/2 cup coconut oil
1/2 cup pure maple syrup
1 whole egg, 2 egg whites
2 teaspoons pure vanilla extract
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup dark chocolate chips
Directions: In a large mixing bowl, combine coconut oil and maple syrup. Mix with a hand mixer, add eggs and vanilla, blend well. In a separate bowl, combine almond flour, baking soda, salt, and cinnamon. Mix dry ingredients into wet ingredients 1/2 cup at a time. Stir in chocolate chips. Drop a heaping tablespoon full of cookie dough onto a cookie sheet and push down lightly to form a cookie shape. Dough will be more moist/sticky than dough made with other types of flour. Bake at 375 degrees for 12-14 minutes depending on size of cookie. Makes approximately 27 cookies.
Tips: Do not use other types of “flour” as they do not interact the same with the moist ingredients. Believe me, I ran out of almond flour and tried to sub in half coconut flour…the result was a dry, bland cookie. Almond meal will give the cookies a more gritty texture, it’s best to use finely sifted almond flour. I have used Blue Diamond brand almond flour from Costco as well as Simply Balanced from Target with good results. I use Pink Himalayan sea salt, this is why the salt has a pink hue in the photo of ingredients. Any fine salt will work in this recipe. These cookies are high in protein with a good amount of healthy fats. They are a very satisfying snack and can be gluten free if the chocolate chips are switched out. I recently made a double batch and froze half of the cookies with good results on the texture.
Recipe used with permission from my magical unicorn friend, Tracy Schwartz. Thank you Tracy!