Chocolate Apricot Kernel Cookies
- Course/Dish: Cookies
- Meals: Snack
- Main Ingredient: Chocolate
- Difficulty: Easy
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 16 cookies
Simple little nut butter cookies with coconut flour, raw cocoa powder, and both raw honey and coconut palm sugar to sweeten. They will take less than 10 minutes to whip up and are a rich source of healthy omega fatty acids and if you use true apricot kernel butter, the hard to find Vitamin B17 as well. Never heard of B17? It is actually a nutrient found in apple seeds, buckwheat, strawberries and a few other foods but especially in apricot kernels and has anti-cancer and anti-tumor properties. If Apricot kernel butter isn't an option feel free to make this recipe with any of your favorite nut butters whether that be almond, cashew, or even sesame!
1 cup raw apricot kernel butter (or almond, cashew, or peanut butter)
1/4 cup raw cacao powder (or unsweetened cocoa or carob powder)
1/4 cup raw honey (or agave, coconut nectar, or maple syrup)
1 tablespoon coconut flour (or 2 tablespoons oat flour or all-purpose flour)
1 tablespoon coconut palm sugar (or Sucanat or brown sugar)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1) Combine all ingredients in the bowl of a food processor and process until the mixture is well-blended and sticks together when pressed between your fingers.
2) Scooping out 1.5-Tbsp portions at a time, roll the dough into about 16 balls. (You can gently flatten them into cookie shapes if you like, or just leave them round like I did.) Place them on a plate or baking sheet and refrigerate for at least 1 to 2 hours, until firm.