CHEWY CHOC CHIP AND MACADAMIA SUPERFOOD COOKIES (V, GF, RSF, LC)

October 19, 2020

OH EM GEE 😍

I have created a few cookie recipes over the years, but these are hands down my new FAVOURITE hormone loving cookies to date!!

Introducing my CHEWY CHOC CHIP AND MACADAMIA SUPERFOOD COOKIES!!🤤🍪

They are vegan (if you choose the flax egg option), refined sugar free, low carb, gluten free and packed with good fats, fibre, nutrients, and superfoods that your hormones will loveeeeeee, these cookies may sounds healthy but they taste like an absolute TREAT! 💕.

They are soooo easy to make and you can enjoy them knowing your not going to mess up all the hard work you are doing to help balance hormones 🙌🙏

INGREDIENTS

1 free range organic egg (room temp) or Flax egg (mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.)
2 cups organic almond flour
1/2 tsp baking powder
1/4 cup organic honey or rice malt syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1/4 tsp sea salt
3/4 cup chopped macadamia nuts
3/4 cup chopped organic dark chop chips (look for 75% dark or more and low/ no sugar)

OPTIONAL SUPERFOOD EXTRAS

1/2 teaspoon Reishi powder (I use the superfeast brand discount code: pcostowelless )
1 tablespoon of Fertile Gut probiotic powder (code PCOS15 for 15% off)
1-2 tablespoon ground seeds (you may want to use your seed cycling seeds)

*NOTE If using optional superfoods you may need to add a little bit more oil to your mix

DIRECTIONS

Preheat oven to 180C
Mix together egg/ flax egg, honey, coconut oil, and vanilla in a large bowl
In a different small bowl, mix together almond flour, salt, and baking powder (and optional superfoods)
Add the wet ingredients to dry ingredients and stir until combined.
Add in the nuts and chocolate chips.
Let dough chill for 30 minutes in fridge.
Scoop the dough into small balls (about 1-2 tablespoons) and flatten slightly on baking sheet.
Top with more nuts and choccie chips if desired
Bake for 11-13 minutes or until slightly golden.
Store in airtight container on counter once completely cooled.