Choc Chip Superfood Cookies
A nut-free, sugar-free chocolaty treat that offers a strong nutritional PUNCH!
- 1 cup rolled spelt OR rolled oats
- 1/2 cup Sunflower Seeds
- 1/3 cacao powder
- 2 Tbsp Flax Seeds
- 2 Tbsp Chia Seeds
- 2 1/2 Tbsp rice malt syrup
- 2 Tbsp cacao nibs
- 4 Tbsp raw honey OR maple syrup
- 1 Tbsp Maca Powder
- 1 Tbsp Coconut Oil
- 1 Tbsp water
- 1/2 tsp Vanilla Extract
- Optional: 2 Tbsp pea protein powder
- Place the rolled spelt, sunflower seeds and flax seeds into a food processor and process on medium-high speed until they are finely ground.
- Add the cacao, chia seeds, maca powder, rice malt, coconut oil, water, vanilla, and, if using, the pea protein powder and process on medium speed until well combined. The mixture should now resemble raw dough and be clumping together.
- Add in 1 1/2 Tbsp of the cacao nibs and process briefly on low speed until mixed though.
- Using your hands, shape the dough into cookies and place them on a tray lined with baking paper.
- Press the remaining 1/2 Tbsp of cacao nibs into the tops of the cookies and either serve immediately or refrigerate and keep for later.
- Rolled oats will go rancid if kept in the fridge for more than a few days, so I recommend keeping the cookies in the freezer.
- In a sealed container, they will keep in the freezer for up to 6 months.
A word from The Raw Food Girl
This is usually what I give my kids when they want something fancy to take to school. There is just so much nutrition packed into every one of these cookies that you won’t feel guilty at all giving it to them. If fact, you’ll be begging them to eat it.
In the original version of this recipe, I used raw honey in place of the rice malt syrup, and vegan chocolate chips in place of the cacao nibs. The original version was a tad sweeter, but I prefer this one because now it’s 100% FRUCTOSE FREE. Admittedly, some children find cacao nibs too bitter (even when hidden in a yummy cookie) so use them sparingly or not at all.
You could always substitute the cacao nibs for some chunks of Loving Earth’s Raw Organic Coconut Mylk Chocolate, which is a decadently delicious dairy free block of chocolate. Yummo.
Or, use the recipe for Raw Chocolate Chips that I have listed in my Dessert Pizza post – they will work too.
What I love most about this recipe is that it sneaks in lots of cool ingredients that your kids (and possibly you) might not eat all the time.
Take maca powder for instance. This stuff is just the bomb. It’s not only a good source of proteins, calcium, essential fatty acids, iron and B vitamins, but it can also help correct hormonal imbalances including menstrual and menopausal disorders.
I met a lady recently who swore that taking maca powder daily basically cured her of all the discomfort associated with going through menopause. Total wowsers.
Flax and chia are packed with essential omega-3 fatty acids, which is important for brain development. And since chia seeds contain 5 times more calcium than milk, it’s probably a good idea to get some into your kids. Daily.
And let’s not forgot the King of Superfoods: raw cacao. To the Aztecs, the cacao bean was the food of the Gods. And why wouldn’t it be, since it’s the primary ingredient in chocolate and who doesn’t love that.
Raw cacao beans provide one of the highest sources of antioxidants, which helps to lower free radical activity.These free radicals are chemicals that can alter or damage the body if left unneutralised, so eating foods rich in antioxidants is a must. Cacao also providesa decent amount of iron and calcium, and a heap of magnesium. So yeah, it’s good stuff.
Just don’t eat cacao too close to bed time though, because it also contains Theobromine, which acts as a natural stimulant and can keep you awake. This article explains the difference between Theobromine and caffeine quite well.
I generally stick to putting it in my morning smoothies and healthy day time snacks, like these Choc Chip Super Food Cookies!