Dark Chocolate Walnut Cookies

I love these cookies. They are very filling and relatively easy to make. I have experimented with how to deal with the dark chocolate, I tend to like to have the big chunks on top of the cookies to melt over the cookie. Even eating the cookie dough is amazing! 

I will take better pictures the next time I make the cookies, hopefully soon! 

Ingredients:
3 cups of almond flour
1/2 cup of chopped walnuts
1/2 cup of melted unsalted butter
1/2 cup of powdered sweetener (I use splenda or stevia)
1 teaspoon of baking powder
1 teaspoon of Cocoa powder
1/4 teaspoon of salt
2 eggs
1 tablespoon of unsweetened almond milk
4 teaspoons of vanilla
1 90% Cocoa Lindt chocolate bar (you will use most of it)

Procedure:
1. Preheat oven to 350F.
2. Combine salt and powdered sweetener.
3. Whisk eggs and vanilla into the melted butter.
4. Stir in salt and sweetener mixture to the butter mixture.
5. Mix the rest of the dry ingredients together and then add to dry mixture.
6. Chop up the walnuts and dark chocolate bar (I save a few of the squares so that I don't use the entire bar, it is a little much). As you can see I am a little lazy about chopping...
7. Grease the pan with coconut oil.
8. Shape dough into 12 equal sized balls.
9. Bake for 12 minutes (if you have a small oven it may be less).

Nutritional Info (rough numbers on per cookie):
Calories: 296
Total Fat: 27.9g
Carbs: 7.8g
Fiber: 3.8g
Sugars: 1.8g
Protein: 8.3g

Dark Chocolate Walnut Cookies are in the Oven

Really excited to have a few I these bad boys in my belly in about 10 minutes time! 

The batter was surprisingly delicious, usually I am not a fan of almond flour batters, but this one is really good.

Chickpea Almond Butter Chocolate Cookies

This was my first food experiment using chickpeas.

I think it went pretty well, it created tasty and moist cookies.

My boyfriend likes them fully cooled, I like them both warm and cooled.

Before you can even really start making the cookies you will need to soak your chickpeas for about 12 hours. Below are before (left) and after (right) photos of my chickpeas.

Yup, your chickpeas do not look appealing right now... we are about to fix that! 

Procedure
1 1/4 cup of chickpeas
1 half bar of 90% cocoa chocolate (50g)
1 teaspoon cinnamon
1/2 cup of warmed unsweetened, unsalted almond butter
1 teaspoon of baking powder
1 tablespoon of unsweetened almond milk (I used coconut almond milk)
2 tablespoons of Fry's Cocoa Powder
2 teaspoons of vanilla

*dash of salt (if you have unsalted almond butter, if you use salted then don't worry about it)

Procedure
1. Soak chickpeas in water for at least 12 hours. I added a teaspoon of almond extract to the mixture hoping it would soak in a little bit.
2. Preheat oven to 350F.
3. After your chickpeas have soaked drain them and put the chickpeas in a food processor.
4. Warm almond butter in the microwave for around 45 seconds.
5. Add all ingredients, but the chocolate bar.
6. While the other ingredients are mixing into one big ball of dough, chop up the chocolate bar into makeshift chocolate chips.
7. Once the ingredients are mixed into one big, even ball of dough (no chickpea lumps), move it into a medium bowl and hand mix in chocolate bits.
*If the mixture is not mixing well add another tablespoon of almond milk
8. Line a cookie sheet with parchment paper.
9. Make rounded lumps of dough (around an inch).
10. Press each lump down with a fork.
11. Bake for around 9 minutes.
12. Let cool for around 5 minutes.

Each batch should make about 18 cookies.

Nutritional Information To Come...

No Thought Peanut Butter Cookies

I do not think there is an easier recipe than this peanut butter cookie recipe.

I know, I have ugly plates. 

I used what I had to prepare these cookies, on my student budget I was forced to use the normal Kraft Smooth peanut butter. You can find many better alternatives with less sugar, I couldn't bear to waste the peanut butter I had. I eat a cookie before working out, they are filling. Use creamy peanut butter if possible.

Prep Work
Preheat the oven to 350 degrees.

Procedure & Ingredients
-In a medium bowl mix together the following:
1 Large Egg
1 Cup of Peanut Butter (I melt mine a bit to make it a little easier to mix together)
1 Cup of Sweetener
1/2 Teaspoon of Vanilla Extract
 A Dash of Cinnamon

-When the mixture is a doughy consistency, ball the dough out onto a greased baking pan. ---You should have 12 little balls.

-Press the balls with a fork.

-Bake the cookies for 8 to 10 minutes.

From my calculations, with my crappy peanut butter here is the nutritional information.

Per cookie:
Calories: 130
Total Fat: 11.3g
Carbs: 6.1g
Fiber: 1.3g
Sugars: 2g
Protein: 4.5g

Let me know what you think!