Monthly Archives: October 2017

Brain Power Raw Chocolate Chip Cookies

GET YOUR OMEGA-3s!

Ever since my dad had a stroke last summer I have been trying to incorporate more brain and heart healthy Omega-3s into the food I feed myself, Shane and others that may cross my path.  Omega-3s are one of the best nutrients to support heart health, brain function, immunity and younger looking skin (oh-ya baby!)

I miss my dad!

From what I have read the best way to get Omega 3s is to eat them.  In addition to incorporating Omega-3s into your diet, take a wild caught omega-3 supplement as “insurance”.

Try incorporating the some of the following foods into at least three meals per week:

  • Ground Flaxseeds
  • Walnuts
  • Wild Caught Salmon
  • Grass-fed Beef
  • Beans
  • Olive oil
  • Shrimp
  • Brussel sprouts

My Omega-3 obsession was the driver behind concocting these simple, lovely, comforting and powerful cookies! BTW-these cookies have been husband and co-worker approved!

The recipe will make approximately 20 cookies.

Ingredients & Method:

2 cups raw rolled oats (not instant but that might work too)

1/3 cup raw cashews (raw nuts are the healthiest and raw cashews are super creamy!)

1/3 cup walnuts (there’s those Omega-3s!)

Put all of the above into a food processor and pulse until coarsely chopped (you can experiment with this, I like go a little finer on the chop).  Put this mix into a separate bowl.

1 large handful (~1/4-1/2 C) of Ghirardelli Dark Chocolate chips- these are big chips so you can chop them into smaller bits.  I use about 1/4 cup, honestly I don’t think you need more than that but do what makes your heart sing.

Next, add the following into the food processor:

1 Cup packed pitted medjool dates (I like medjool dates because they are soft and carmel-like, if your dates are dry you can try soaking them in warm water for a 1/2 hour.

1 tsp vanilla

2 tsp unrefined coconut oil

Process until a smooth paste is formed.

Next, add the dry ingredients back into the processor and pulse to combine.  If things get a bit dry, try adding a bit more coconut oil.

Now the fun part: take ~2 TBSP size dollops and roll into a ball.   Convert the ball into a cookie shape by smooshing it flat–this works best if you use one hand to smoosh while containing the ball between  your thumb and pointer finger shaped into a circle.  You could leave them as balls but I personally think that flattening them out into more of a cookie shape me feel like it is a “real” chocolate chip cookie!