Ashwagandha Chocolate Chip Cookies (gf, df)

These delicious almond flour cookies are packed with powerful, healing herbs like Ceylon cinnamon and ashwagandha. They are naturally sweetened with coconut sugar and feature a rich dark chocolate flavor, making them a wholesome treat to cure your sweet tooth.

This recipe was adapted from Ambitious Kitchen, and I added the herbs in to make this recipe medicinal.

If you'd like to incorporate ashwagandha into your life, our organic Sleepy herbal tincture for sleep and nervous system may be just what you need!

• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• ¼ cup coconut oil, melted and cooled
• ½ cup coconut sugar
• 1 cup almond flour
• 2 teaspoons Ceylon cinnamon
• 1-2 tablespoons of ashwagandha powder (If making 12 cookies, use 2 tablespoons. If you prefer larger cookies, and end up with less than 12 cookies, reduce the amount of ashwagandha accordingly).
• ¼ cup coconut flour
• ½ teaspoon baking soda
• 1 bar (3 oz) dark chocolate, coarsely chopped
• Flaky sea salt, for sprinkling
• *opt for organic herbs and ingredients*

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, vanilla extract, and melted coconut oil until well combined.

3. Add Coconut Sugar: Stir in the coconut sugar, ensuring it is evenly distributed throughout the mixture.

4. Incorporate Dry Ingredients: Gradually add the almond flour, Ceylon cinnamon, ashwagandha powder, coconut flour, and baking soda. Mix until a thick dough forms.

5. Fold in Dark Chocolate: Gently fold the chopped dark chocolate into the dough, distributing the chunks evenly.

6. Shape the Cookies: Using a cookie scoop or spoon, form balls of dough and place them onto the prepared baking sheet. Press each ball down slightly to flatten.

7. Bake: Bake for 10-12 minutes, or until the edges are golden brown. Be careful not to overbake as the cookies will continue to firm up as they cool.

8. Add Finishing Touches: Once out of the oven, sprinkle the cookies with flaky sea salt while they are still warm.

9. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your healthy, superfood-packed treats!

For a deep-dive on Ashwagandha, tune into my YouTube video here.

DISCLAIMER: The content of this blog is for educational purposes. This information is not medical advice.