When I crave chocolate, I REALLY crave chocolate. The real deal too, none of this watered down added milk and sugar stuff. Straight up dark chocolate. Luckily for me, I get it every day so I leave no room for much craving. I put the real deal cacao in my smoothie every morning (did you know it is an out of this world antioxidant superfood?)
Back to the point, I was craving lots of chocolate in the worst way so after browsing through pintrests never ending chocolately ideas, I decided to whip up a batch of Double Chocolate Chip Cookies, superfood-style of course!
This weeks superfood winners were: Cacao, Spirulina & Flax Seed!
I wasn’t sure I could make this recipe work with all three superfood additions and I was a bit nervous but I was obviously THRILLED when they turned spectacular and I obviously wanted to share them with you all.
I think these would make a great addition to any Thanksgiving Dessert Spread and a good way to feel not so guilty in indulging in holiday sweets!
The reasons I’m obsessed with superfoods is I absolutely LOVE making something that I used to feel I couldn’t enjoy because it was just too darn unhealthy and turn it into something that tastes JUST AS GOOD but is also ridiculously good for me too. I want to teach my kids that eating healthy doesn’t mean having to miss out on the good food life has to offer.
I have been adding flax seed to everything lately, after learning of its powerful capabilities to help escort excess estrogen out of the body, preventing against breast cancer. Not to mention how powerful it is also at helping to clean out the gut lining and improve digestion.
Spirulina is another powerful superfood I’ve been working with a lot in the kitchen. Given that it is naturally high in the vitamin B category (including B12), contains a healthy ratio of omega-3 and omega-6 fatty acids, essential amino acids, iron, iodine AND its a powerful antioxidant, it has very much earned its name as a superfood.
My kids (and husband) were trying to eat the ENTIRE bunch so I had to hoard them in the top cuppard (you know the one I’m talking about) so that they couldn’t reach and I could have one of these every day!
8 ounces mega chunk chocolate chips (4 ounces melted, 4 ounces chopped)
1 ripe banana (smashed)
1 1/2 cup almond flour
1/2 cup all natural cocao
2 tbsp coconut oil
2 tbsp Spirulina
2 tbsp flax seed
1 cup coconut sugar
3 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Melt half the chocolate in the microwave or on the stovetop.
In a large bowl, combine the almond flour, cocoa, baking soda, salt, smashed banana, Spirulina, flax seed and sugar; combine together thoroughly.
Add the coconut oil, vanilla and eggs and combine with a whisk thoroughly.
Use a heaping tablespoon to form cookie balls onto the parchment paper a few inches apart.
Bake until just set, about 8 to 10 minutes. Make sure to not let the bottoms of the cookies become to crispy.
Transfer onto a wire baking rack to cool and enjoy!