The time has come, I confess, I’m not a raw foodist. But wait! I have a very good excuse…errreason. Way back in the summer I worked on a farm in Wisconsin and my raw lifestyle, well, it kind of ended. I was working hard and eating off the land, so I wasn’t worried about all the cooked food I had suddenly added to my diet.
Needless to say I lived! I made it out alive, and today I have a new perspective. The main reason I’m still not eating mostly raw (I haven’t ever been 100% except for seasons) is after returning home from my farming adventure I lost my appetite. Due to some personal trauma and an abusive relationship I sunk into a depression, lost a ton of weight, and only ate what I could stomach. That ended up being things I wouldn’t normally eat, but I had to eat something.
I’m doing much better these days and have been good about adding good ol’ kale and buckwheat back into my regular diet (they were always some of my favs). However, running to Jesus and admitting I needed help is the best thing I did/I’m doing, and so life goes.
With all of that being said, this is a new recipe! Finally! Wooo! Yes! :D I’m eager to get back to sharing healthy recipes with you all, which will in turn motivate me to come up with new and delicious raw and sometimes just plain ol’ healthy hearty cooked recipes. That’s where this recipe lands, cooked, but made out of nutrient rich goodness!
Chocolate Chip Cookies
4 c flour (I LOVE buckwheat*, but almond, oat, any gluten free, etc. works)
1 c coconut oil
2/3 c raw honey
1 t baking soda
1/4 t Celtic Sea salt
chocolate chips (as many or as little as you like)
Preheat oven to 350. Mix ingredients except chocolate chips. Add chocolate chips. Drop teaspoon amounts on to parchment paper lined cookie sheets. Bake for 10 mins. Enjoy!
*I found that I need to add an extra egg when using just buckwheat flour.
Follow my blog with Bloglovin.
You may also like:
» Peanut Butter Cookies
» Fig Bars
» Oatmeal Raisin Breakfast Cookies