I recently met the creator of this recipe, Rhiannon Lawrence, author of the fabulous gluten-free cook book called Eat Free, and my mouth got to discover how incredibly gifted she is at creating guilt-free, mouth-watering, healthy morsels. Yum. A dream come true for a pleasurable weight loss coach as you can imagine.

I had the pleasure of eating her “Chocolate Swoon Cookies,” that indeed merit their name. Try them for yourselves with this easy recipe…(and if you make an extra big batch, care packages are always welcome at the Jena Wellness Center) 🙂

And remember, the more good options you give yourself, the more the harmful choices will lose their appeal, and the more weight loss truly does become pleasurable.

Voila, here’s your recipe. Enjoy!

love, Jena xo

Chocolate Swoon Cookies

Step 1 : Preset oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper.

Step 2 : Get out measuring cups, measuring spoons, whisk, wooden spoon, two medium mixing bowls, cutting board, and large knife.

Step 3 : Using large knife, coursely chop fruit* and nuts. Set aside.
*Fruit juice sweetened dried fruit is highly recommended over sugar sweetened dried fruit.

Directions:
Gluten-free, Sugar-free, Egg-free, Guilt-free!

Step 4 : In medium mixing bowl, whisk together almond flour, salt, soda, unsweetened cocoa, and coconut shreds. Set
aside.

Step 5 : In other medium mixing bowl, whisk together agave, melted coconut oil, and vanilla extract.

Step 6 : Pour wet mixture into dry mixture and combine well. Add chopped fruit, nuts, and chocolate. Combine well.

Step 7 : Scoop dough either by spoon or small ice scream scoop onto lined baking sheet.

Step 8 : Bake in 350 degree oven for 5-8 minutes, depending on size of scoops. Cookies will lightly brown (although it’s hard to tell with the cocoa powder.) You are better to under-cook so that cookies are moist.

Step 9 : Cool on cooling rack. Enjoy!

ingredients brand rec. 1/3 cup Agave Madhava Organic
1/3 cup Coconut oil Organic
1 teaspoon Vanilla extract Organic
2 cup Almond Flour Honeyville or Bob’s Red Mill
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/4 cup Unsweetened cocoa powder Ghirardelli
1/4 cup Unsweetened coconut shreds Organic
1/2 cup Dark Chocolate, chips or chopped Ghirardelli
1/4 cup Dried Cranberries* Eden Foods Organics
1/4 cup Dried Cherries* Eden Foods Organics
1/3 cup Pistachios, salted and shelled

These cookies are amazingly delicious and nutritious!

Almond flour is a low-glycemic flour that adds fiber, protein, and a subtle nutty flavor. Please note that not all almond flour’s are created equally! I recommend a finely ground blanched almond flour. Personally I use Honeyville Grain’s certified gluten-free blanched almond flour (www.honeyvillegrain.com), but I also like Bob’s Red Mill’s almond flour that is more readily available at grocery stores.

I use organic agave, which is a natural sweetener alternative to sugar. I also recommend fruit juice sweetened dried fruit as opposed to sugar sweetened dried fruit. Lastly, dark chocolate is rich is magnesium, antioxidants, and full of pleasure! I use Ghirardelli baking chips in either 60% or 72% cocoa, the darker the better here. Good quality ingredients really do make a difference! Enjoy!

Recipe source: Rhiannon Lawrence www.cuisineroutine.com