Have you ever had a craving?
Well, I do have cravings from time to time, although I try to have a balanced diet and eat nurturing food.
Cravings are, most of the times, a way for your body to communicate with us and say:
” Hey, up there . . . I need more iron!” or “I need more vitamines!” and so on.
Until you get the message, you may throw yourself into packages of cookies or bags of chips, and you don’t feel any better, physically, and emotionally.
Because a craving can also mean a lack of hugs, satisfaction, love!
And this can happen to anyone, even to healthy foodies eating all the nurturing food of this world.
So now let’s try to make the difference in the way we answer this urgent call!
Let’s try to make it right.
Let’s indulge with a deliciously healthy treat.
In case you need some chocolatey comfort today, you can bake these.
A typical example of what I mean with deliciously healthy.
Their sweetness comes from maple syrup.
Their well balanced soft & crunchy consistency and their aroma come from a mix of 3 flours, one of them gluten-free (buckwheat) and one gluten-poor (rye).
The chocolate chips are hand-cut from a 85% cocoa Swiss chocolate bar.
And oh! They are absolutely out of this world.
Happiness at each bite.
And it happens that they are also egg and diary free. (although if you are not a fan of coconut oil you can substitute it with any kind of butter you like)
MAPLE SYRUPS, WALNUTS, AND CHOCOLATE HAPPINESS COOKIES
Makes about 9 big cookies
- 60 gr (1/2 cup) of buckwheat flour
- 60 gr (1/2 cup) of rye flour
- 60 gr (1/2 cup) of wheat flour
- 1 tablespoon of corn starch
- 1/2 teaspoon of baking powder
- 1 teaspoon natural vanilla bean powder
- 1/2 teaspoon of salt
- 1/2 cup of walnuts, roughly chopped
- 150 gr dark chocolate (85% cocoa), roughly chopped
- 100 gr (about 5 tablespoons) of coconut oil, melted (this makes the cookies quite coconutty: substitute it with regular or vegan butter in case you don’t like it)
- 120 gr (about 14 tablespoons) of maple syrup (I used grade C)
1. Preheat the oven at 190°C (375°F) and line a baking sheet with parchment paper
2. In a bowl whisk together all the dry ingredients except the walnuts and the chocolate.
3. Pour in the coconut oil and the maple syrup and mix with a spoon just until well combined. The right consistency is soft and slightly sticky but firm at the same time. Add a couple of tablespoon of water in case the dough is too dry (it often depends on the quality/variety of the flours).
4. Add in the walnuts, and the chocolate chunks then give it a final quick mix with the spoon.
5. With an ice cream scoop (or a spoon or simply your hands) drop the dough onto the parchment paper. Press slightly with your hand or a fork on each cookie.
6. Bake for about 20 minutes until lightly golden brown. If you make smaller cookies, it might be enough just 12 -15 minutes.
7. Take the cookies out of the oven, carefully place them onto a cooling rack and let them cool down completely.
Keep them in an air-tight container for up to 5 days.
If you manage!