Sacha Inchi Seed Chocolate Chip Cookies
You’ve tried peanut & almond butters before, you’ve probably even tried sunflower & sesame seed (tahini) butters before, but have you ever tried sacha inchi seed butter?!
If you’ve followed me on Instagram for the last 1+ year, you’ve probably seen me post about this highly underrated, nutrient rich, ancient superfood before. Sacha Inchi has a similar vibe to a peanut or almond, but contains more protein, fiber, omega 3’s, and less net carbs than other nuts & seeds. And since it’s obviously a seed, it’s an awesome allergen friendly option for those with nut allergies or sensitivities.
I discovered Brass Roots last year after developing allergies to many nuts, and mast cell reactions to the histamines in sunflower seeds. I wanted to find another allergen free alternative to my favorite food (nut & seed butter), which is how I stumbled upon the great sacha inchi. Brass Roots not only makes these seed butters, which are similar to a crunchy nut butter, but they also make other delicious & all-natural snack foods using sacha inchi. Check out their website to find the nearest retailer to you, or order online using code grayce20 for a discount!
Be sure to add the butter to your cart so that you can make these delicious cookies. They’re soft baked, insanely good, and packed with nutrients.
Try them out!
RECIPE
Ingredients:
1 flax egg
1 cup Brass Roots sacha inchi seed butter (code grayce20)
1/4 cup coconut sugar
2 tbsp plant milk
1 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
Dark chocolate chips
Directions:
Combine egg, sacha inchi seed butter, sugar, and milk in a bowl until smooth. Stir in flours & baking soda and gently mix until a dough forms. Stir in chocolate chips and refrigerate until chilled.
Roll dough into balls, flatten the tops slightly (they won’t spread much), and bake at 350 for 8-10 minutes.
Let cool completely to allow them to firm up before removing from the baking sheet.