Who isn’t a fan of chocolate chip cookies? They’re definitely one of our go-to treats for weekend baking (and mid-week snacking!) and we love it when we find a recipe that represents everything we love about a cookie (chewy, gooey, chocolatey and down-right delicious!) while also being healthy. Below we’re sharing the recipe for these scrummy Adaptogen Cookies blended with Natalia Botanicals “Goal Digger” adaptogen blend. A mix of cordyceps, Schisandra berry, Ashwagandha, Lion’s Main, Brahmi and Moringa, Goal Digger is helpful for enhancing creativity and mental focus. Your office pals will be delighted when you bring these in!
2 cups almond flour
3 tsp adaptogens blend of choice
¼ tsp baking soda
Pinch pink salt
¼ cup melted coconut oil
¼ cup pure maple syrup
¾ cups cacao nibs (or vegan chocolate of choice – Ombar is great!)
Preheat oven to 175 °C and line baking tray with parchment paper.
Combine the flour, adaptogens, baking soda and pink salt in a large bowl. Pour in the coconut oil and maple syrup and mix well, the fold in the chocolate gently.
Scoop 1 tbsp cookie dough at a time and roll into balls and place on the baking tray. Gently press to flatten and place the tray in the centre of the oven. Bake for 10-15 minutes until edges are lightly golden.
Transfer the cookies to a rack and allow to cool. Store in an airtight container for 5 days or freeze up to 2 months.
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