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Crispy Chocolate Chip Cookies

Sprouted & Raw

Makes a very crunchy chocolate gluten-free “cookie”.

Ingredients

½ Cup Agave
¼ Cup Navitas Naturals Cacao Nibs
¼ Cup Navitas Naturals Hemp Protein Powder
¼ Cup Navitas Naturals Chia Seed Sprouted Powder
3 Tbsp Navitas Naturals Cacao Powder
2 Cup sprouted Buckwheat
1 Cup Flaxseeds, soaked
1 dropper Chocolate Liquid Stevia
1 tsp Cinnamon
3 roasted Tbsp Carob

Directions

To sprout buckwheat, soak 1 cup raw buckwheat groats in 2 cups water overnight in refrigerator. Drain in colander and spread groats evenly around side of colander. Place plate underneath colander to catch dripping water. Cover with paper towel and let sprout on kitchen counter for 36 – 48 hours. When a little white tail pops out from the groats, they have sprouted and are ready.

Soak 2/3 cup flax seed with 2 cups water overnight in refrigerator.

Measure 2 cups of sprouted buckwheat and combine with 1 cup of the soaked flax and place in mixing bowl. Add in Navitas Naturals Hemp Powder, Navitas Naturals Sprouted Chia Powder, agave syrup, liquid stevia, cinnamon, carob and lastly the Navitas Naturals Cacao Powder and Cacao Nibs. Combine all ingredients until well incorporated.

On a Teflex sheet, spread half the batter into a circle, approximately 10” in diameter and ¼” thick. Repeat on another sheet with rest of batter. Place sheets in dehydrator for 18 hours at 105 degrees. Half way through, peel batter off and flip over. Continue to dehydrate for another 2 hours. When finished, break into bite-size cookie pieces.

Note: If you do not have a dehydrator, place batter on a cookie sheet covered with oil-sprayed parchment paper and dehydrate in a 200 degree oven for two-three hours or until desired texture is achieved.

Submitted by Kelly e. Keough, author of “The Sweet Truth Cookbook, a sugar-free/wheat-free kitchen”

Yield: 8

Submitted By

Kelly e. Keough