My mindless after dinner snacking is getting a bit ridiculous. I don’t know what it is but I am not even hungry and I’m devouring whole jars of coconut butter or bags of granola. I like having dessert after dinner but I am trying to focus on my portion control. No, not because I am watching my waistline (psh you should know this) but because it’s been seriously hurting my stomach and digestion. Nuts and seeds are delicious but their phytic acid content can certainly irritate one’s gut lining. And they have been irritating mine. I’ll save you the details but a) it’s not pleasant b) I don’t retain the other good nutrition I’m eating c) it’s just not fun. This is how certain grains make me feel too… yuck.
This week I have been focusing on putting my dessert in a bowl or on a plate – so it is a serving rather than a bottomless jar or bag. This way I enjoy my treat but don’t feel the unpleasant consequences of going overboard. So I’ve been cutting one piece of fudgy brownie birthday cake and then putting it away or eating one (okay two) cookies.
I think dessert is important and I usually have an “Amy friendly” sweet treat in the freezer. I know my family won’t touch it so it will be there for me when a craving hits. I’ve actually come to realize that I’m a huge fan of cookies. They’re delicious.
But cookies are easy to go a little overboard with too. What is it with my sweet tooth? Do I need to Whole 30 again? No probably not. I just need to have a littleeee self control.
I really wanted to try to make a cookie not out of almond flour but still grain free (and vegan friendly) so I pulsed some cashews in the food processor. Success – cashew meal. Orange and chocolate randomly go together really well so I wanted to try that out. It took a bit of trial and error to get everything just right but I eventually figured out.
To my gluten or grain free people or vegan people or paleo people… yup these cookies are totally a-okay for you! Let’s just hope they last longer for you than they did for me. Or not.
Orange Cashew Chocolate Chip Cookies
Ingredients (Makes 15 cookies)
- 1 cup raw, unsalted cashews (or 1 cup cashew meal – Trader Joe’s carries cashew meal)
- 1 tbsp. coconut flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 2 tbsp. coconut oil, melted
- 2 tbsp. honey (vegan option: maple syrup)
- 2 tbsp. juice from an orange
- 1 tbsp. orange zest
- 1/4 cup mini dark chocolate chips
1. Preheat oven to 350 degrees F and line a baking sheet with a silpat (or parchment paper) and set aside.
2. Add cashews to a food processor and pulse until finely, finely chopped (but not too long or it will turn into butter).
3. In a medium bowl, combine your cashew flour, coconut flour, baking soda and salt. Set aside.
4. In a separate bowl, combine coconut oil, honey and juice from the orange.
5. Add the coconut oil mixture to the cashew flour mixture and stir to combine.
6. Add chocolate chips and orange zest to the batter and combine.
7. Use a tablespoon to drop 15 cookies onto the baking sheet – use another spoon to ‘tap’ out batter from the tablespoon and gently press down in the center.
8. Bake for 12 minutes.
9. Transfer to wire rack to cool and enjoy!
Questions of the day…
Are you an after-dinner snacker? What’s your favorite kind of cookie?
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