PALEO, GRAIN FREE, GLUTEN FREE, DAIRY FREE OPTION, REFINED SUGAR FREE
Makes: About 15 cookies
This decadent, chewy brownie cookie was the invention of my 11 year old son. We made the switch away from eating the Standard American diet when Nolan was a baby so using alternative ingredients is completely normal for him. Nolan has grown up watching me experiment in the kitchen and helping from the time he was a toddler. Yesterday, Nolan surprised me with this wonderful cookie that he had been working on in secret. My husband says this is the best cookie he's ever had! I am so happy to share his creation with you.
¼ cup grass fed butter or coconut oil softened to room temperature
¼ cup coconut sugar
2 TBS honey
2 teaspoon vanilla
1 ½ cup cashew flour
2 TBS coconut flour
½ teaspoon baking soda
¼ cup cacao powder
¼ cup chocolate chips (I like Lindt 90% bars that I chop into small chips)
4 TBS crushed cane (I like Yum Earth- no dye, natural candy canes, about 4 pieces)
Preheat oven to 350°F
In a medium bowl, cream together butter or coconut oil, coconut sugar, honey, egg and vanilla until smooth.
In a second bowl, mix together cashew flour, coconut flour, baking soda, salt and cacao powder. Pour dry ingredients into wet ingredients and mix until smooth. Add chocolate chips and 3 tablespoons of the crushed candy cane.
Roll dough into 1” balls and sprinkle with remaining 1 tablespoon of crushed candy cane.
Bake in 350°F in the oven for 9-11 minutes