I am currently doing the 30 Day MakeFatCry Challenge by Betty Rocker. It is a challenge that gives you a 15 minute workout each day, including active rest day workouts so your body gets a break while you still move each day. During the challenge you get the workout emailed to you each day. Some days include some “extras” in the form of extra workouts or recipes. She also offers a Challenge Meal Plan that is whole food based to nourish your body with all of the macro and micro nutrients it needs to look and feel its best! Since the meal plan is not free, I haven’t tried it. I did try one of the recipes she sent as one of the “extras” today though.

Today I made Chocolate Chip cookies that are flourless. Now, most of the time that I see “flourless” cookies or desserts it means almond meal or coconut flour. I think both of those are likely wonderful ingredients and very healthy. Unfortunately, they are also very expensive and I am not yet ready to invest that much money into experimenting. So, I was excited that flourless in this recipe truly meant flourless.

Here is her original recipe:

1 can of white beans (drained and slightly patted dry)

1/3 honey or maple syrup

1/3 walnut or almond butter

1/4-1/3 cup ground chia seeds (optional)

1-3 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 cup dark chocolate chips (she uses dairy free from Enjoy Life or similar)

Heres the directions:

1. Preheat the oven to 350 degrees
2. Line a baking sheet with parchment
3. Put everything except the chocolate chips in a food processor and blend until smooth
4. Stir in chocolate chips
5. Scoop out with a cookie scoop onto the parchment
6. Cook for 12-16 minutes

I didn’t have everything in the ingredient list so here’s the recipe I actually made:

1 can of white beans (drained and slightly patted dry)

1/3 honey

1/3 walnut butter-ish (I processed walnuts in my small food processor until that were a paste)

1/4-1/3 cup ground flax seeds (I didn’t have any chia seeds left)

1 tsp baking powder

1 tsp baking soda

1/2 cup dark chocolate chunks (I used my paleo chocolate chopped into pieces and a small handful of Nestle Chocolate chips when I could tell near the end of scooping that I was out of chocolate in the dough)

Here’s the steps I followed:

I had a little bit of extra work because I didn’t just have everything on hand. I had flax seeds, but not ground. So, while the beans drained in the colander, I used my seed grinder to grind the flax seeds. Then I got out my walnuts from the freezer because I didn’t want to use peanut butter, but I have been given a lot of walnuts lately. The walnuts went into my small food processor and started grinding while I put the beans, honey (always be sure to spray your measuring cup with oil before measuring honey to make pouring it out easier and wasting less of it), baking powder and baking soda into my large food processor. Somewhere in here is when I remembered to turn the oven on to 350 degrees. Then I scooped out enough of the walnut “paste” for the recipe and left the rest in the small food processor. Later, I added raisins, cinnamon, cloves and nutmeg and made oatmeal raisin bites (similar to Larabars) for my daughters. Then I ran the large food processor until everything was smooth. While that was going, I chopped some of my paleo chocolate that I had in the fridge to equal 1/2 a cup. Once it was smooth (it went really fast), I scooped that out into a bowl and stirred in the chocolate chunks. Then I put foil on two cookie sheets (I didn’t have parchment paper) and used a small cookie scoop to scoop the cookies out onto the cookie sheets. As I got close to the end of the dough I could see that there was no chocolate so I threw in a small handful of Nestle Tollhouse Chocolate Chips. Once I finished scooping. I put the cookie sheets into the oven on two different racks and set the timer for 6 minutes. A trick that I’ve learned from my dad, the baker, is to rotate your cookie sheets on their shelves halfway through cooking. After six minutes, I switched the cookie sheets and cooked them for 7 more minutes. After I took them out, I let them cool on the cookie sheets. Okay, I did eat one as soon as they came out of the oven. Then I scooped them off the foil with my small dessert spatula from Pampered Chef and put them in my cookie jar.

Here’s what I think of them:

They are good and I think they get better as they sit in the cookie jar. The coconut oil in the paleo chocolate adds a crispiness to the edges of some of the cookies. They are NOT Nestle Tollhouse Chocolate Chip Cookies (my absolute favorite dessert, IF my dad makes them). I had been having a chocolate chip cookie each morning with my tea during my quiet time, but that didn’t seem like such a healthy choice. I think this is a lovely alternative. It seems like these would be high in fiber with the ground flax seed and beans and that is something I am focusing on currently in this journey of remembering that and treating my body as a temple of the Holy Spirit. There are some nutrition facts on Betty Rocker’s page, but they didn’t include the fiber content. The comments did say they are in My Fitness Pal though, so that would likely give that content. If you try these, I’d love to hear how they turn out for you. There are tweaks and versions mentioned in the comments on Betty Rocker’s page, if you’re interested in them.