This quick clean-eating “cookie” is just what the doctor ordered when surrounded by holiday cookies at every turn.
Nonna’s cookies strike early…
My mother-in-law struck early with her Christmas cookies this year and I was caught unprepared. There they sat, a tin of some of the most delicious cookies beckoning me to “try just one”. My mouth literally watered and the memories flooded back of past Christmases as my children opened the lid to reveal those holiday treats. Normally, I would give in and “try just one; to see how they came out this year”. But one leads to two, which leads to three, which leads to half the tin. Since finding food freedom, I can now spot my weak areas. And Nonna’s cookies are a huge gateway drug for me!
My counterpunch…
I’m currently gearing up for my next Whole30 round in January so I am eating mostly somewhere between Whole30 and paleo, with a few cheats here and there. I don’t want to ruin all of my hard work with all of the temptations around me- and there are a lot! So, this little bit of holiday inspiration is exactly what I need to fend off my cookie cravings.
Cookies in less than 30 minutes…
What makes this such a great recipe is that it only takes 6 ingredients; bananas, almond butter, cacao, cacao nibs, raspberries, and salt. And it’s clean to boot!! No grains, sugar, or dairy in these little bad boys. These are a riff off of Cacao Deuces.
I make my own almond butter, which tends to be drier and less oily than store-bought brands. This is important because my cookies tend to hold their body better than the cookies made with store-bought almond butter. Not really a huge factor but store-bought almond butter will yield a flatter cookie. Still tastes great, though!
Give yourself the gift of health and go make a batch of these clean holiday treats! Go now! Seriously, right now! 🙂
Preheat oven to 350 F. Using a fork, mix bananas, cacao powder, and almond butter in a large bowl until smooth. You can also use an immersion blender or small food processor to help make smoother. Add cacao nibs and mix thoroughly with fork. Scoop about 1 tbsp of "dough" onto parchment lined cookie sheet. Leave about an inch between each cookie. Add 1 raspberry in the middle of each cookie, pressing down slightly. Bake for about 12-15 minutes until cookies are no longer shiny. Transfer cookies to a wire rack and let cool. Finish with maldon sea salt. Can store cookies in an airtight container for up to 5 days, although they won't last that long! Throw in the oven set at 300 for about 8 minutes to re-heat. Top with salt again.Holiday Cacao Deuces: Clean Cookies
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