Chocolate Chip Commune Cookies
- 1 1/2 cups sprouted unsalted almonds
- 1 cup buckwheat groats
- 1/2 cup flax seeds
- 6 dates, pitted
- 1 teaspoon Maldon sea salt
- 1 teaspoon baking soda
- 1 cup oats (gluten free if avoiding)
- 3/4 cups ghee, room temperature
- 1 cup Sucanat sugar (brown sugar makes an OK substitute)
- 2 eggs
- 1 teaspoon vanilla extract
- 8 ounces bitter or semi sweet chocolate, cut into small chips/chunks
Combine 1 cup almonds, buckwheat groats and flax seeds in the bowl of a food processor and pulse to form a very fine sandy flour. Add dates and pulse until dates are completely incorporated into the mix. Whiz in salt and baking soda. Add oats and pulse just a few times so that oats are just slightly pulverized. Transfer dry mix to a clean bowl and set aside
Return work bowl to food processor. Add ghee and sugar and whiz just to cream together. Add eggs and process until smooth. Add vanilla extract. Add wet ingredients to the dry flour mix and stir to combine. Stir in chopped chocolate. Roughly chop remaining 1/2 cup almonds and stir into dough. Cover and refrigerate dough for at least 4 hours or overnight.
Heat oven to 350. Line a baking sheet with parchment paper. Use a tablespoon to shape cookies - using a heaping tablespoon of dough per cookie. Transfer frozen cookie to prepared baking sheet (work in batches - cookies spread but not horribly) and bake until golden and just set - about 10 - 12 minutes. Do not over bake. Remove and let cool on a wire rack.