Usually when the seasons begin to change, I’m ready for it. I love brisk weather with rain storms and lightning. I love wearing layers and decorating my house for fall. Somehow, this year was different. When I walked outside the other night and felt the sudden chill, I was not ready. I’m in denial summer is ending and I’m going to be dragged away from it kicking and screaming.
Are you someone who is up for change, even if uncomfortable? Or do you crave stability? I know that once we get over this initial change and into the fall holidays, I’ll be able to accept things wholeheartedly. But sometimes, the starting of something new is the hardest part.
It’s Sugar-Free September now and while we’ve been at this challenge for 2 weeks (congrats!), that doesn’t mean we aren’t kicking and screaming. A lack of sugar can feel very uncomfortable sometimes… and causes us to crave certain foods. We always crave chocolate and it’s one thing we refuse to give up on during a sugar-free diet! Our Candida Killing Cinnamon Cookies have been so popular, we thought we needed a chocolate version! They turned out perfectly and fed our chocolate craving instantly. If you’ve been in denial over this sugar-free challenge or a candida cleanse, make these chocolate candida cookies. If you are trying to get your family on board with sugar-free eating, these can soften the blow. Change isn’t so hard with a cookie like this in hand!
Chocolate Candida Cookies
Treat yourself to these sugar-free chocolate cookies!
- 3 Tablespoons Coconut Oil, softened
- 3 Tablespoons Macadamia Nut, Almond, or Cashew Butter
- 3 Tablespoons Xylitol
- 1/4 teaspoon Pink Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 1 Large Organic Egg
- 3 1/2 teaspoons Organic Cornstarch
- 2 Tablespoons Coconut Flour
- 2 Tablespoons Cocoa Powder
Pre-heat oven to 350 degrees. In a medium-sized bowl, combine the coconut oil and butter until a smooth paste. Add the xylitol, salt and vanilla. Mix in the egg. Add the cornstarch, coconut flour and cocoa and mix until just combined.
Scoop out dough with a small ice cream scoop and place on the prepared pan.
Bake at 350 degrees for 9-10 minutes. Cookies are fragile when warm so allow to cool at least 5 minutes before enjoying.