Chocolate Cinnamon Drop Cookies (GF/DF/SF)
Guiltless chocolate delicacies! These vegan cookies actually contain vitamins and minerals, protein (awesome, right?), and are sugar free, and contain no gluten, dairy or soy. I love pairing chocolate with cinnamon and it is a breakfast favorite as I make my Essentials protein shake almost daily. However, if you are feeling adventurous, consider adding a bit of lavendar to the mix for an unusual flavor that makes you ponder the harmony of herbs mixed with dessert.
4 scoops AB essentials Chocolate Protein
1 scoop (1/4 c.) organic cocoa powder
1 T. + 2 tsp. organic ground cinnamon
3/4 tsp. Rumford baking powder
Pinch of fine ground pink Himalayan sea salt
Add ingredients to medium mixing bowl and stir with fork or whisk until blended.
In small bowl combine:
1 free range brown egg (larger egg may require less liquid to recipe)
(see vegan option below)
2 T. organic black strap molasses (Wholesome brand)
4 T. unsweetened almond milk* (Kirkland vanilla unsweetened or homemade)
2 T + 1 tsp melted coconut oil
1-2 drops lavender essential therapeutic grade oil (optional)
Whisk wet ingredients and pour into dry ingredients, blending until dry ingredients are thoroughly blended.
Line baking sheet with unbleached parchment paper or use ceramic baking stone. Roll dough into one inch balls (or use the smallest scoop from Pampered Chef), and space on baking sheet. Flatten the tops slightly with back of spoon. Bake in preheated oven at 350 degrees for 10-12 minutes. Makes 18 cookies.
VEGAN EGG SUBSTITUTE: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
4 scoops AB essentials Chocolate Protein
1 scoop (1/4 c.) organic cocoa powder
1 T. + 2 tsp. organic ground cinnamon
3/4 tsp. Rumford baking powder
Pinch of fine ground pink Himalayan sea salt
Add ingredients to medium mixing bowl and stir with fork or whisk until blended.
In small bowl combine:
1 free range brown egg (larger egg may require less liquid to recipe)
(see vegan option below)
2 T. organic black strap molasses (Wholesome brand)
4 T. unsweetened almond milk* (Kirkland vanilla unsweetened or homemade)
2 T + 1 tsp melted coconut oil
1-2 drops lavender essential therapeutic grade oil (optional)
Whisk wet ingredients and pour into dry ingredients, blending until dry ingredients are thoroughly blended.
Line baking sheet with unbleached parchment paper or use ceramic baking stone. Roll dough into one inch balls (or use the smallest scoop from Pampered Chef), and space on baking sheet. Flatten the tops slightly with back of spoon. Bake in preheated oven at 350 degrees for 10-12 minutes. Makes 18 cookies.
VEGAN EGG SUBSTITUTE: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.