Back again, but this time, with a recipe! And this is one you DON’T want to miss, trust me. I mean, I’d probably say that about a lot of my recipes (I’m allowed to be biased, okay?), but this is one really is extra special & worth the bake!
These cookies are the result of my first attempt at incorporating ghee into a recipe! I haven’t really experimented much with ghee, TBH & I’m not sure why. BUT HOLY F, it really does add such flavour & texture to these cookies that I’m CERTAIN I’ll be using it again! Also, there’s a first time for everything & sometimes, you nail it on the first try. Hell ya *Pats herself on the shoulder like*.
Anyway, these cookies are FREAKING LIT & soooooo freak(GHEE)ing delish, it drives me cocoa-nuts!
So what’s so great about ’em?
They’re light, airy & crumbly!
Made with just a few simple ingredients!
Low carb & low sugar!
Gluten-free & possibly vegan (If you swap out the ghee for vegan butter or any nut/seed butter of your choice & the honey for brown rice syrup or pure organic maple syrup, but we’ll talk about that later!)
Egg-free & refined sugar free!
Naturally sweetened with raw organic creamed honey!
The combo of cacao & coconut is just BEYOND RIDICULOUS, in the best way possible! The cacao is rich, indulgent & chocolatey, while the coconut provides a dose of natural sweetness, crumble & just the right amount of texture!
Very nutritious & rich in healthy fats!
Ghee is an amazing source of vitamin K, which contributes to building & maintaining strong & healthy bones. It’s also packed with fat-soluble vitamins, free of lactose & casein/whey, has anti-inflammatory properties (due to its linoleic acid content), adds a strong, delicious, creamy & buttery flavour, helps maintain healthy weight & promotes fullness & satiety & provides gut-healing benefits, while balancing healthy cholesterol levels, boosting energy, protecting against various chronic diseases & boosting eye health!
These are great as a snack dipped in some homemade almond milk & topped with some almond butter, but they’re also great as a side with breaky & YES, they’re so good that you’ll even want them for dessert!
The baking time is less than 10 minutes… so picture this, from start to finish, you can be munching on these in 15 minutes!
I brought these babies to the gym with me this morning & they were a HIT! So many people were shocked that they were actually this healthy! That’s what I’m all about babes: creating healthy & clean recipes, but without compromising flavour & enjoyment or making you feel like you are depriving yourself!
BTW, I made two batches of these, like one after the other, because I realized I needed more for all the people at the gym (Ya know, I’d hate to make them have to share & start cutting them in half). The first time around, I used vegan chocolate chips (I like the ones by Enjoy Life Foods) & the second time around, I realized I had run out of the chocolate chips, so I crumbled up 1/2 a vegan dark chocolate bar & OHMAGOODNESS. Both batches came out absolutely delicious! I can’t really decide which ones I prefer, so I’ll give you munchkins both options in the recipe!
Before we get into the deets of how to make these, let’s talk about GHEE. What is it? What are some of the health benefits? (in more depth than the ones I ranted about above, DUH. Have you met me?)
First things first, let’s talk about butter. Butter is a dairy product created by churning fresh or fermented cream to separate the butterfat from the buttermilk. It’s about 80% fat & contains around 400 different fatty acids & lots of fat-soluble vitamins. The healthiest form of butter is the deepest yellow (& not the stark white). The reason the butter is yellow is because the animals from which it is derived are grass-fed. When a cow (or other animal) lives on a diet that consists primarily of grass, the cows get a diet rich in beta-carotene (the form of vitamin A found in plants), which changes the colour.
Grass-fed butter also has a better nutritional profile than that of regular butter. In fact, studies have shown that the milk from grass-fed cows is much richer in fatty acids & fat-soluble vitamins. It’s also higher in conjugated linoleic acid (which boosts immunity & fights certain disease).
Let’s talk a little more about the benefits of grass-fed butter (a.k.a. GHEE):
- Ghee contains a high level of butyric acid, which decreases inflammation (the root of most diseases).
- Ghee is better for heart health than margarine.
- Ghee contains a high quantity of vitamin A (& more than regular butter, as explained earlier). Vitamin A is crucial for the formation & maintenance of healthy teeth, skeletal & soft tissue, mucus membranes & skin, as well as eye health, proper endocrine function, reproduction & breastfeeding.
- Ghee is also energy-boosting & contains MCTs! Short & medium chain triglycerides (a.k.a. MCTs) are great for supporting immunity & boosting metabolism. They are able to be converted immediately into fuel for your body’s muscles & organs, which means that instead of this fat being turned into fat in your body, MCTs are changed into ENERGY!
- Ghee is high in CLA (linoleic acid), which helps provide protection against different types of cancer & helps the body store muscle instead of fat.
- Ghee is rich in vital cholesterol, which helps promote healthy cellular function, produce key hormones & boosts brain & nervous system development/function. Low cholesterol can actually have an impact on the development of certain types of cancer, anxiety & depression.
Okay, now that we’ve got that down-packed, let’s talk about how to make these babies!
- 3/4 cup organic coconut flour
- 1/4 cup of ghee (I used Lee’s Provisions Hazelnut Vanilla Brown Butter Ghee)
- FOR VEGAN OPTION: Swap for vegan butter or any nut butter of your choice (I’d recommend either hazelnut butter or coconut butter).
- 2 tbsp. raw organic unpasteurized creamed honey
- FOR VEGAN OPTION: Swap for brown rice syrup or pure organic maple syrup! (P.S. I have not tried with either of these options, but I imagine that the brown rice syrup would work better because it has a more similar texture to the creamed honey than the maple syrup!).
- 2 tbsp. organic coconut oil
- 2 tbsp. raw organic unsweetened cacao powder
- 1/2 cup of vegan chocolate chips OR 1/2 a vegan chocolate bar (crumbled)
- Preheat your oven to 350F & line a baking sheet with parchment paper. Set aside.
- Add all the ingredients (except the chocolate chips / crumbled chocolate pieces) to the bowl of your food processor & pulse until fully combined & incorporated & a cookie batter is formed.
- The dough should be soft, but you should be able to roll it into a ball & then slightly flatten it.
- Once the cookie batter is formed, if you’re using the crumbled chocolate, add it to the food processor & pulse anywhere from 2-4 times to incorporate it with the batter (but not to the point where it gets so crushed that there are no crumbles leftover).
- If you’re using the vegan chocolate chips, add the batter to a medium mixing bowl & fold in the chocolate chips with a wooden spoon or spatula.
- Divide the dough into 12 small balls & flatten them slightly on the baking sheet. They won’t spread much, so make sure that you shape ’em into the size you want ’em!
- Bake for 9 minutes, or until the edges & tops are crumbly & crackly! They over-bake quickly, so keep a close eye on them! Also, don’t worry if they feel slightly soft to the touch when you remove them from the oven. They will harden as they cool.
- Let the babies cool on the baking sheet for about 10-15 minutes to prevent them from crumbling!
- ENJOY! :))