I really like sweet stuff. I like it even more when I know that there is no added sugar! These cookies took a while to perfect but I’m confident that the recipe I’m about to share with you is divine.
Back in the day, I used to love milk chocolate. I would cringe at the thought of eating dark chocolate (ugh, bitter!) and only opted for white or milk. Although chocolate is nutritious in nature, it depends entirely on what type of chocolate you consume. There is definitely one clear winner.
Chocolate comes from the cocoa bean. Processors roast and shell the cocoa beans, leaving only the centers, or nibs. The nibs are then ground until they turn into a smooth liquid, chocolate liquor. The percentages on the chocolate bars indicate how much bitter cocoa bean is included. It’s best to go with at least 60%, or higher- I personally prefer this chocolate, which is 85%. Its so rich and flavorful, and completely melts in your mouth. Not to mention that it’s fair trade and organic!
Did you know that this the least nutritious of the three kinds of chocolate and is technically not even chocolate? It actually contains no chocolate liquor and is prepared by combining cocoa butter with milk, soy lecithin, and lots of sugar. Because most of the bioflavanoids come from cacao and this chocolate has none, white chocolate is nutritionally inferior to its milk and dark counterparts.
This chocolate does have some chocolate liquor, but the addition of milk and large quantities of sugar masks their nutritional benefit. This chocolate is slightly healthier than white chocolate, but still miles away from dark chocolate.
This chocolate is composed of chocolate liquor, cocoa butter, and sugar. That’s it! Cocoa (chocolate liquor) is rich in flavonols, bitter antioxidant compounds which have been shown to be good for the heart. This chocolate can help increase blood pressure and protect against heart disease. AND, according to this article it can even help reduce stress! GIMME SOME!
Back to the cookies: because I love dark chocolate so much, I added a full bar of 85% dark chocolate to the cookie dough. I broke up the bar into small chunks, but you can also use dark chocolate chips if you wish. I used whole raw hazelnuts and ground them into small itty bitty pieces, but not quite a flour. I prefer it this way as it provides more hazelnut flavor in my opinion, but you can also use hazelnut flour instead.
- ¾ cups spelt flour
- ½ coconut flour
- 1 bar dark chocolate broken up into small chunks
- 1 ripe banana
- 1 teaspoon maple syrup
- ¾ cups hazelnuts
- 1 teaspoon baking powder
- 1 cup liquid virgin organic coconut oil
- pinch sea salt
- Preheat oven to 375 degrees
- Place hazelnuts into food processor and process until almost flour.
- Mash banana with potato masher until no chunks are visible.
- Add all dry ingredients and combine, then add wet ingredients and mix well until dough forms.
- Roll cookie dough into small balls and place on baking sheet with parchment paper.
- Bake for approximately 15 min or until tops of cookies are slightly brown.