Liz Moody's "Best Healthy Cookies"

Liz Moody's "Best Healthy Cookies"

In honor of our Strawberry Black Pepper launch, we're sharing Liz's famous "Best Healthy Cookie" recipe—with her dream nut butter of course! This recipe is super versatile and can be used with any nut butter, but the Strawberry Black Pepper is heavenly...trust us. (The black pepper is subtle and comes through at the end.) We've adapted her recipe slightly to make it vegan, and to use mac nuts instead of walnuts. These were a HUGE hit with our team and the nut butter flavor really shines through... we hope you enjoy!

Yield: 6-8 cookies

Ingredients:

  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 cup Strawberry Black Pepper nut butter
  • 1/4 cup almond flour
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped, toasted macadamia nuts
  • 1/4 cup rolled oats
  • 1/4 cup dark chocolate chips
  • Maldon or flaky sea salt, to sprinkle (optional)

Directions:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the chia seeds with 2.5 tablespoons of water. Let sit for 5 minutes to congeal.
  3. In a large bowl, add the "chia egg", along with the vanilla and nut butter. Beat until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the mac nuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
  4. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
  5. Remove the cookies from the oven and immediately lift the side of the baking sheet up a few inches and gently let it drop down against the counter to set the edges. Let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to make small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.

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