Flaxseed Cacao And Pecan Nuts Cookies Food

FLAXSEED, CACAO AND PECAN NUTS COOKIES

Steps:

• Melt the chocolate together with the coconut oil either in the microwave for 30 sec (if you have one) or the simple technique of placing it in a bowl over boiling water. Allow to cool for few minutes.
• Add the flaxseeds, water, the coconut sugar, chia seeds if you choose to put them in (those in the picture do contain it), almond flour, cacao powder, salt. Make a tiny well and put in the baking powder and the soda bicarbonate pour the vinegar over and mix well. Then mix all the ingredients and place the mixture in the freezer for 10 min or in the fridge for about 20 min.
• Heat the oven at 180 C or gas mark 4.
• Line an oven tray with parchment paper.
• With the help of a teaspoon take a teaspoon full of the mixture place it on to your palm and roll into small balls. Finish the rolling and press to flatten slightly the dough.
• Place on parchment paper leaving some space of about 1.5 cm in between.
• Place in the heated oven and bake for 8 min. Remove when ready and allow them to cool for few minutes.
• Meanwhile roast and finely chop the pecan nuts. Melt the 60 g chocolate which can be milk, dairy free dark or even white chocolate.
• Roll the cookies edges into chocolate and then into the finely chopped pecans.
• Enjoy pretty much straight away. Store in the fridge if summer so that the chocolate does not melt.

PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

HEALTHIEST COOKIES EVER

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade, briefly process the walnuts into a crumbly texture.
• Add in the dates, salt, baking soda, vanilla, flax, water, and vinegar. Process again, until the batter looks relatively smooth and sticky.
• Add in the chocolate chips, or any other mix-ins you like, and process briefly to mix them in. Use a tablespoon or 1-ounce cookie scoop to scoop the dough.
• Drop the cookie dough onto the lined baking sheet, and use your fingers to flatten and shape the cookies. (They don't spread much on their own.) I usually get about 16 to 18 small cookies from this batch.
• Bake at 350ºF for 12 minutes, or until the edges are lightly golden. While the cookies are still warm, you can add a few more chocolate chips on top (if there are any spots that look bare). Let them cool completely on the pan, as they will be fragile while they are still warm. Store the cookies in an airtight container in the fridge or freezer, and serve cold for the most firm texture.