I can’t believe Friday is here already. This week has seriously flown by in the blink of an eye. But the good thing is a new Friday means it’s time for a little treat.
You see, although I eat healthy most of the time, I know that eating a perfectly balanced diet and avoiding sweets 100% of the time is unrealistic. We live in a world that’s filled with chocolate bars and cupcakes and candies and ice cream. Our tastebuds have been used to the taste of sugar (and trust me, I’ve have my fair share of sweets, the really bad kind, as a child). There is no way a normally constitued human being can resist to the temptation of indulging in those amazingly delicious treats once in a while. At least certainly not me.
Although I prone a healthy lifestyle, I’m not about deprivation or about drastically eliminating elements from the diet. I don’t believe that someone can live this way in the long run while being completely happy and satisfied. Eating is and should be one of life’s biggest pleasures. Eating should be enjoyable. It should make us feel good in and out.
That’s why I like to indulge whenever I feel the need to (like today). But with the healthier stuff. With wholesome ingredients that are in their most natural, unprocessed form, but still taste amazing.
Seriously, why have a cookie made with white flour and refined sugar when you can have this cookie?
This cookie is exactly how I like my cookies. It’s soft and chewy on the inside but golden and crispy on the outside.
It’s made with spelt flour, almond meal and rolled oats. Spelt flour has a lower gluten content than traditional wheat flours and is higher in nutrients. Almonds are packed with protein, healthy fats and a variety of nutrients and antioxidants. And rolled oats are an excellent source of minerals and dietary fibre.
These cookies are sweetened with coconut sugar and a little bit of maple syrup. Sure, these are still sugars. But they’re much better for you that the traditional white, refined, emptied-of-nutrients sugar.
Coconut sugar comes from the sap of the coconut palm tree and is a lot less processed than white sugar. It is lower on the glycemic index, so it’s a better option for anyone looking to keep blood sugars a little more stable. It also contains some minerals coming from the coconut palm, including potassium, zinc and iron. If you can’t stand the taste of coconut, don’t worry, as it doesn’t taste coconut at all. It has a rich, mellow flavour that reminds of brown sugar or caramel.
Since everything tastes better with chocolate (well, almost everything), I’ve drizzled the cookies with a scrumptious homemade 3-ingredient chocolate sauce. Because you know, it’s Friday.
Guys, this chocolate sauce.
Gosh I could seriously eat it by the spoon. It’s dangerously easy to make and dangerously delicious. Three ingredients. Three ingredients that you’ll most likely have at home at all times (if you don’t, you should go get’em now and make sure you never run out. I seriously can’t imagine my life without anyone of them).
Cacao powder + coconut oil + maple syrup.
Ta daam! That’s it. There three little magical ingredients which together make the most delicious (and healthy) chocolate sauce.
This sauce is seriously a life saver in my home. Whenever I (or my man) crave something sweet and our home is sadly devoid of anything that could satisfy our sweet tooth, I make this ridiculously easy chocolate sauce. Then I pour it onto a piece of parchment paper and put in the freezer for about half an hour. If I feel fancy I sprinkle some chopped nuts, shredded coconut or goji berries. When I take it out of the freezer, it turns out I miraculously have the most delicious homemade chocolate “bar”. Then I break it into big chunks and savour it as if it was the eight wonder of the world. It almost is.
Notes on the recipe: the cookies are delicious on their own, but I wouldn’t skip on the chocolate sauce as it’s really the star here. You could also dip the cookies in the sauce if you want something a little “cleaner”.
- 1 tbsp freshly ground flax seeds + 3 tbsp water
- 1 cup raw almonds (ground into a meal)
- 1 cup spelt flour (I used whole)
- 1 cup rolled oats
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp sea salt
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ½ cup coconut sugar
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- ¼ cup raw cacao powder
- Pinch of sea salt
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Place the ground flax seeds in a small bowl and add the water. Mix well. Let sit for at least 5 minutes.
- Place the almonds in your food processor and pulse until finely ground. Place almond meal in a large bowl. Add the flour, rolled oats, baking soda, baking powder, cinnamon and sea salt and mix.
- In another bowl, mix together the melted coconut oil, maple syrup, vanilla extract and flax mixture. Add the coconut sugar and mix well until dissolved.
- Pour the wet mixture into the bowl of dry ingredients and mix to combine.
- Scoop out about 1½ to 2 tablespoons of dough and roll into small balls. Place on your parchment lined cookie sheet, leaving some space between each cookie. Press down on the cookie dough balls slightly to flatten a bit.
- Place in the oven and bake for 10 to 12 minutes, or until set. Do not overcook.
- Meanwhile, heat the coconut oil in a skillet over medium heat. Once melted, add the maple syrup and cacao powder and whisk. Add a pinch of salt, whisk again. Remove from heat.
- Using a fork, drizzle the chocolate sauce onto the cookies (alternatively, you could dip each cookie into the melted chocolate).
- Allow the chocolate to set up at room temperature. Enjoy!
There is nothing better than a friend, unless it is a friend with chocolate.