This weird low-carb low-meat diet I’m attempting is tough for several reasons, but the thing I struggle with the most is snacks and dessert. These little cookies, which I’ve named Nutty Cocoa Cookies function as both of those things for me. They’re a bit salty, rich, and sweet (but not too sweet). And I can keep them in the freezer and pull out a few at a time when I’m feeling snacky.
They aren’t really cookies in the traditional sense, but let’s not dwell on that fact okay? I need to feel like my diet doesn’t feel like deprivation, and you can’t feel deprived when you are eating cookies. Right?
These are adapted from a four ingredient recipe I found at Whole Family Fare. My recipe has six ingredients because I added cocoa and salt.
First, whir your almonds around in the food processor until they are are ground up. I know they’re done when they just start to get moist (you want them to be ground really fine or it affects the texture of the cookie and isn’t as good).
That right there is my Blendtec with the Twister Jar attachment. I personally like my Blendtec a lot more than the Vitamix (which my mom has) but I think either is a great choice.
Add in cocoa, vanilla, peanut butter, and salt. Blend a bit more. If your peanut butter is dry (ours is the natural kind and when TH mixed it up he added extra oil and made it really soupy) add coconut oil. You’ll definitely need coconut oil if you grind your peanuts from scratch (if you do that, grind your peanuts first, remove from the processor, then do the almonds).
The last thing I add is the dates. I like adding them last because sometimes they don’t get ground up all the way and then you get nice juicy date bits in your cookie balls. Find the medjool variety if you can. They cost more but all the foodies say it’s worth it.
Once it’s all ground together you should have a mass that looks a little bit like this. If yours is looking dry, add some coconut oil or peanut butter.
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