Chocosunbutter Flourless Cookies

I’m pretty excited about all the possibilities and flavor combinations for nutbutter based flourless cookies!  Chocosunbutter Flourless Cookies are my latest version.  They’re chocolatey, peanut-buttery (without the peanuts) goodness!  With all the eggs and nuts in there they are high in protein.  The cocoa powder adds a ton of fiber, iron, and other micronutrients!  You can totally justify eating some of these for breakfast!   They’re a little crumbly, so if that bothers you try adding an extra egg to the batter.

If you have diabetes, or need to really keep your carbs low, I recommend using the xylitol, instead of coconut sugar.  It is a low glycemic, natural sweetener that tastes and bakes like sugar.  I really like it!  My chiropractor does not like how it is processed, though, so eat it in moderation, just like you would with other sweets.

Before we get to the recipe for Chocosunbutter Flourless Cookies I want to invite you to join with others who are making healthy changes! Let me walk alongside you in your journey towards wholeness and health! 

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• 1 Cup SunButter
• 1 Cup Crunchy Almond Butter
• 3 Eggs
• 2 Tsp Vanilla
• 1/2 Cup Unsweetened Cocoa Powder
• 2/3 Cup Coconut Sugar or Xylitol (not Paleo, but low carb)
• 1/2 Tsp Baking Soda
• 1/2 Tsp Sea Salt

Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.  Mix together the wet and dry ingredients separately, then combine.  Drop spoonfuls of batter onto your baking sheet. Press with a fork (optional), and bake for 12-15 minutes.  Don’t overcook.  Let the flourless cookies cool for about 10 minutes, before removing them to a cooling rack.  They taste the best about 20 minutes after baking.  This gives them enough time to set up and cool.  Enjoy with almond milk!