Chocolate Chip Cookies for Breakfast!

Healthiest Chocolate Chip Cookie

~submitted by Betty Jacobs--she found it on Pinterest, and claims it's healthy enough to be eaten for breakfast! They are not only gluten-free, but have NO refined sugar, NO flour, a ton of good fat, magnesium and Vitamin E, and a whopping 4 grams of protein per cookie.

 

1 cup raw cashews**
1/2 cup unsalted almond butter**
2 eggs, preferably pasteurized
2 tsp vanilla extract
3/4 cup coconut sugar
1/4 tsp sea salt, plus more to sprinkle on top if desired
1 tsp baking soda
3/4 cup of chocolate chips of choice

Preheat oven to 325 degrees.

In a food processor, blend the cashews for 2 - 3 minutes, or until they form a paste, with the oils visibly releasing. Add in almond butter and process for 30 more seconds, scraping down the sides, before adding eggs and vanilla and processing an additional 30 seconds, scraping down the sides, until the batter is uniform.

In a separate bowl, mix together the coconut sugar, sea salt and baking soda; then add the dry ingredients to the wet and stir thoroughly.

Mix in the chocolate chips.

Spoon teaspoon sized amounts onto a parchment lined cookie sheet, leaving 4 - 5 inches between each cookie to accommodate spreading, and sprinkle with sea salt if desired, before baking for 20 minutes.

Remove cookies from oven and let sit on pan for 5 minutes before moving to a drying rack.

Makes 18 - 22 cookies.

*You can make this recipe with all almond butter (you would omit the cashews and use 1 cup of almond butter), or all cashews (omit the almond butter and use 2 cups of cashews), but I’ve found you get the best, most traditional chocolate chip cookie taste and texture by "combining the two."**