Brain-Healthy Chocolate Chip Cookies

As part of the Anti-Alzheimer’s Meal Plan, you deserve a sweet treat that also serves as a great source of nutrients – almonds and dark chocolate are used here as the base of this recipe to boost brain health.

From The Alzheimer’s Solution by Dean & Ayesha Sherzai, MD. Copyright 2017.

1 (¼ cups) Almond meal (ground from raw almonds)
1 tsp Ground flaxseeds
¼ cup Dairy- and sugar-free dark chocolate (bar or chips), chopped
½ cup Finely shredded (desiccated unsweetened coconut)
½ tsp Aluminum-free baking powder
¼ tsp Sea salt
¾ cup Pitted dates (soaked in hot water and blended into a paste)
¼ Aquafaba (liquid in a can of chickpeas, low-sodium or no-salt version)
2 tbsp Safflower oil
½ tsp Vanilla extract
2 tbsp Applesauce

In a large mixing bowl, stir together almond meal, ground flaxseeds, dark chocolate chips, coconut, baking powder, and salt.

Place the dates in hot water, enough to completely submerge them, and soak for 15 minutes. Then drain and place in a small food processor and blend until pureed.

In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy with loose peaks. To the aquafaba, add the oil, pureed dates, applesauce, and vanilla. Then add to dry ingredients and mix until just combined. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.

Preheat oven to 375°F. Scoop out 1 to 2 tablespoons of dough or use a small melon scoop to form small balls. Press into discs on a parchment-lined baking sheet with a one-inch distance between each cookie to allow for spreading.

Bake for 13 to 15 minutes or until edges are golden brown. Remove from oven and let cool for 5 to 10 minutes. Transfer to plate with spatula and let cool at room temperature.