Tuesday, February 14, 2017

Sugar Free Chocolate Power Cookies

Yikes! I meant to have this posted yesterday, but apparently my scheduler didn't want to play nice. I blame fat fingers 😊.

Anyways, with Valentine's Day upon us, it only seems traditional to present something rich, chocolatey and decadent for your gustatory pleasure. While it is cliche to beat the chocolate factor into the ground, it is undoubtedly one of the classic flavours associated with the day, and romance in general. Of course, there can be such a thing as too much chocolate (sacrilege!) - at least according to our waistline and general health. Rather than tell you to eschew it completely or simply be satisfied with tablespoon-sized portions - neither of which I can put up with - instead, I'm offering these sugar-free, protein enriched, chewy and very chocolatey cookies that will not only satisfy your sweet tooth, but will satisfy your hunger and are even nutritious enough to enjoy for breakfast with a glass of juice.

Sugar Free Chocolate Power Cookies

Instead of sugar, these gluten free and  vegan cookies are sweetened only with a homemade date paste and date syrup. To bulk up the satisfaction and chew factor, oats, brown rice cereal and hemp hearts combine with a sprinkle of stevia-sweetened chocolate chips. Enjoyed just barely cool, room temperature, fridge cold or frozen and made into ice cream sandwiches and stored in the freezer (yes, I went there), they're a soul and stomach pleasing treat any time.

Shared with Gluten Free Fridays 



Sugar Free Chocolate Power Cookies
Makes about 28
1 cup date paste (storebought or made by pureeing soaked Medjool dates)
⅓ cup canola oil
1 ¾ cups gluten free quick-cooking oats
¼ cup cream of brown rice
2 tbsp unsweetened cocoa powder
2 tbsp vegan protein powder (I used pea protein)
¼ cup date syrup (or honey, if not vegan)
1 tsp vanilla extract
2 tbsp hemp hearts
2 tbsp stevia-sweetened miniature chocolate chips
  1. Set oven at 350 degrees.
  2. Mix together all ingredients in a bowl until thoroughly combined
  3. Let stand about five minutes, until the mixture is saturated.
  4. Drop tablespoons of dough onto a greased cookie sheet and gently flatten to ¼” thick.
  5. Bake for 15 to 20 minutes.
  6. Cool completely on the sheet.

Amount Per Serving
Calories: 90.4
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 38.0 mg
Total Carbs: 14.6 g
Dietary Fiber: 1.6 g
Protein: 1.5 g