• Jessica Pecush

Almond-Sunflower Cacao Crunch Cookies


Calling all my grain-free, gluten-free COOKIES LOVERS! Where you at?!


My latest cookie creation is sure to have you opening up your pantry, pulling the ingredients, and into baking mode!


I was in search of my next grain-free, gluten-free, chocolate chip cookie variation, and here it is!


While I typically rely on dairy-free chocolate chips, I put a different spin on things by using organic, fair-trade 'Raw Cacao Nibs' from Canadian company Miski Organics!


As an ambassador and team member at Vista Magazine, I love gaining the opportunity to partner with new brands on my radar, so as to creatively experiment with their products. This was a fun one!


I love the scope of organic staples this company offers, and these raw cacao nibs are no exception!


A versatile, antioxidant-rich superfood, raw cacao nibs are the crushed cacao bean! They provide a dose of fiber to feed your gut bugs, plant-based protein and particular minerals, including potassium and iron!


As one way in which to enjoy a part of the raw chocolate (cacao) bean, they're easily enjoyed as part of a smoothie, baked item or dessert!


There's no doubt that they provide an exceptional crunch and burst of goodness in a cookie! How come it took me so long to incorporate them into a cookie?!


Let's wait no further to dig into this recipe! You'll love it!



Almond-Sunflower Cacao Crunch Explosions


Yield: approx. 18 cookies


Prep Time: 15 mins


Bake Time: 8-10 minutes


Total Time: 25 min


Ingredients:


  • 1 ¼ cups blanched almond flour

  • ¼ cup raw cacao nibs (Miski Organics)

  • ½ cup unsweetened, shredded coconut

  • ½ cup organic walnut pieces

  • ¼ tsp. sea salt

  • ¼ tsp. (aluminum-free) baking soda

  • ½ cup sunflower seed butter (or nut/seed butter of choice)

  • ¼ cup unrefined, organic coconut oil

  • 1 tsp. organic (alcohol-free) vanilla extract

  • 3 tbsp. raw, unpasteurized honey


Directions:


1. Line a baking sheet with unbleached parchment paper and preheat the oven to 350 degrees Fahrenheit.


2. Combine the dry ingredients into a large mixing bowl and mix thoroughly to combine.


3. Combine the wet ingredients into a small mixing bowl and whisk thoroughly to combine. *I like to warm the sunflower seed butter slightly, on stovetop or briefly in the microwave, to help thin it out and make it easier to whisk with the other ingredients, particularly if it’s just come out of the fridge!


4. Add the wet ingredients to the dry ingredient mixture and mix thoroughly with a spatula (or wet hands) until a moist dough forms.


5. Roll balls approx. 1-inch wide and place on the baking sheet, gently pressing down with your palm to flatten them a bit (if you wish). The roughage of the cacao nibs and walnut pieces will naturally ‘crack’ the dough a bit as you form and flatten the cookies. As this happens, pinch the cookie shape where needed to close the cookie where it cracks.


6. Bake in the oven for approx. 8-10 minutes, or until golden brown and a toothpick inserted into the center comes out clean. *When you remove them from the oven they will still be soft and vulnerable - allow the cookies to firm up by completely cooling them on the tray prior to lifting them up.


7. If not consuming right away, store in an airtight container on the counter or in the fridge, or freeze for longer. Separate layers of cookies as needed with a sheet of parchment paper. Enjoy!


Ready to have raw cacao nibs in your own pantry, so you can make these cookies too?


Head on over to Vista Global Market and learn more about these Raw Cacao Nibs HERE, to enjoy an exclusive discount!


Would you try these cookies out? If you do, be sure to comment below and let me know what you think of the recipe! And, tag me on Instagram or Facebook with your creation!


I'd LOVE to see it!

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