The best gluten free, potassium & protein rich chocolate chip cookies in Las Vegas Nevada - America!
Servings: 40cookies
Author: Jeffery J. Jensen
Ingredients
1cupCoconut, shredded, toasted
1cupWalnuts, toasted and chopped
2-1/2teaspoonGelatin, 1 packet (0.25 oz), dissolve in 1/4 cup cold water, stir with fork about 2 minutes. Alternative can use vanilla pudding.
2ozSpinach, fresh, coarsely chopped (about 1 cup packed)
1cupBeet, fresh, medium size or 1/2 of large size, coarsely choppedPrefer flavor of gold beet but red beet acceptable
1/2cupDaikon, coarsely chopped
1/4cupCoconut oil
1/2cupCoconut sugar
1/2cupCoconut wateralternative is to use 1 cup of coconut milk
1/2cupButter, room temperature soft (1 stick)
1/2teaspoonBaking soda
2tablespoonArrowroot powder
1teaspoonCacao powder
1/4cupInulin powdera prebiotic and sweetener made from chicory root. Just Like Sugar is made from inulin
1teaspoonSalt
2teaspoonVanilla extract
2teaspoonAlmond extract
2-1/2cupsAlmond flourmight need 3 cups.
1/4cupCoconut flouroptional
1/2cupHemp protein powder from Trader Joes
3eachEggs, lightly beaten
1-1/4cupChocolate chips, semi-sweet
Instructions
Take eggs and butter out of the refridgerator to warm to room temperature.
In a small bowl, add 1/4 cup of cold water. While stirring with a fork, slowly pour in gelatin. Mix until it thickens, about 3 minutes. Set aside.
Heat oven to 375deg F. Place coconut and spread out in an oven pan. Spread walnuts on top of the coconut. Insert in oven to light toast (until coconut is slightly brown, about 3-4 minutes). Remove from oven and set aside.
Add the following to blender (Vitamix): spinach, beet, daikon, coconut oil, coconut sugar and coconut water. Blend to smooth consistency. Set aside.
Add the following to a KitchenAid stand mixer bowl: butter (cut into smaller size to improve mixing if not soft), baking soda, arrowroot powder, inulin, salt, vanilla extract, and almond extract. Mix.
Add gelatin and contents from Vitamix blender to stand mixer and mix until incorporated.
Add almond flour, coconut flour and hemp protein powder to mix.
Add beaten eggs and slightly mix.
Add toasted walnuts, toasted coconut and chocolate chips. Be careful not to over mix.
Using a 4 tbsp (2 fluid ounce) medium cookie scoop, place on parchment paper lined baking/cookie sheet about 2-3 inches apart (get 12 cookies per baking sheet). Bake at 375deg F for 16-18 minutes, or until edges are slightly browned. Remove to a plate and allow to cool. Serve with a glass of almond milk and enjoy your potassium & protein rich, gluten free Christmas almond joy cookies.
Notes
Makes about 3 lbs and 8.5 oz (total 56.5 oz) of cookie dough. About 40 cookies (1.4 oz each)
Dr. Steven Gundry recommends Nutricost Organic Inulin Powder 1lb for $22 (https://drgundry.com/sweeteners/). Inulin (chicory root) is used in some of his recipes, see The Plant Paradox Cookbook. Example recipe is "Coconut-Almond Flour Muffin in a Mug"