These are my favorite! They are soft and have a slight crunch to them. I use Chatfield’s Carob Chips because they are sweetened with beet sugar instead of normal white sugar or corn syrup. So a little healthier that way. You can get them at any health food grocery store (like Sprouts or Whole Foods) Ingredients: 2 cups whole wheat flour 3/4 tsp baking soda 1 tsp salt (I use pink himalayan for the added minerals and health benefits) 1 3/4 sticks unsalted butter, softened 1 1/4 cup coconut sugar (or date sugar, or if you are using a liquid sweetener substitute 2/3 cup honey/agave) 2 tbsp milk 1 tsp vanilla extract 1 large egg 1 cup carob chips (the Chatfield’s bag has about 2 cups of carob chips so it will easily make a double batch) Directions: Preheat oven to 375 degrees Combine flour, baking soda, and salt in a small bowl. In a larger bowl beat butter and sweetener (coconut sugar or liquid sweeteners), milk, and vanilla extract until creamy. Add egg and beat well. Gradually mix in flour mixture. Stir in 1 cup carob chips. Spoon onto baking sheet in 1 tbsp amounts. Leave space between them. Bake 9-11 min until golden brown (the cookies will naturally look browner since you are using a whole grain flour, so just look for the golden difference and then you will know they are done). Cool on baking sheets for 2 min. Remove to wire racks to cool completely.
For your Saturday cheat treat delight! (These minty truffles have so much chocolate flavor, one is all you need!) Prep Time: 10 min. Freeze Time: 4 hours Cooking Time: None Yield: 12 servings, 1 truffle (98 calories each) Ingredients: 5 oz dark chocolate, 70% cocoa or higher, finely chopped 1 Tbsp. coconut oil ½ cup lite coconut milk ½ tsp. pure mint extract (or pure vanilla extract) ⅓ cup unsweetened cocoa Preparation: 1. Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside. 2. Bring coconut milk to a gentle boil in small saucepan over medium heat. 3. Add coconut milk to chocolate mixture; whisk gently until combined. 4. Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight. 5. Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles. 6. Store in refrigerator for up to one week or in freezer for three months. Recipe from http://www.teambeachbody.com/teambeachbodyblog/nutrition/mint-chocolate-truffles?ICID=CT_BLOG_MINT_TRUFFLES?referringrepID=233979