Buckeye cookies are traditionally a combination of peanut butter and milk chocolate. While we love this sweet and salty combination, we wanted an alternate to peanut butter, dairy, and traditional sugars during our cleanse. For our version, we’ve chosen cleanse-approved chocolate and replaced peanut butter with almond butter. The result is just delicious!
Almond butter upgrade
We love almond butter in place of peanut butter. You get the same salty, slightly sweet flavors, and incredibly texture, plus, a slew of other benefits. Like most nuts, almonds are an excellent source of good-for-you fats, protein, and fiber. Almonds are dense in many micronutrients, vitamin E being one. Vitamin E is a type of antioxidant, meaning it fights free radicals in the body. Without a healthy diet to combat free radicals, they can cause cell damage in the body leading to a slew of ailments long term. Consuming antioxidants like vitamin E can help ward off oxidative damage, combat the effects of pollution and stress, and help improve overall wellbeing.
Magnesium for chill factor
In addition to their ability to stabilize blood sugar, almonds are also high in magnesium. A common finding amongst people with type 2 diabetes is a magnesium deficiency. Preliminary studies have shown that being low in magnesium may contribute to insulin resistance, one of the factors involved in diabetes. In addition to its impact on blood sugar, magnesium is also an important relaxation mineral and can help you get a quality night’s sleep or better react to stress.
Chocolate is more than just a treat
We love raw chocolate (meaning it hasn’t been processed above 150 degrees Fahrenheit) because it means the micronutrients and phytonutrients found in the cacao are intact. However, any dairy-free, stevia, or monk fruit-sweetened chocolate will work in this recipe. Just be sure to read ingredients and check for anything that’s not cleanse-approved!
1 1/4 cup almond butter
1 1/3 cup gluten-free flour
1/4 cup coconut nectar (or maple syrup, if not cleansing)
1/2 cup coconut palm sugar
1 teaspoon baking soda
3/4 cup coconut oil (or ghee, if not cleansing) at room temperature
1 teaspoon vanilla
1/4 teaspoon salt
2 cups stevia or monk fruit-sweetened chocolate chips
1 tablespoon coconut oil
Optional: Flakey sea salt for topping cookies
Preheat oven to 350. Whisk together flour, baking soda, and salt. In a separate bowl, cream together almond butter, coconut nectar, palm sugar, vanilla, and ghee or coconut oil. Slowly add flour mixture to wet ingredients, and stir until fully combined.
Roll heaping tablespoons of dough into balls, and place spread out onto a parchment-lined baking sheet. Bake 9-11 minutes. Let cool completely.
While cookies cool, start a small pot of water over high heat (use about 3 inches of water). Create a double-boiler by placing a heatproof glass bowl over the pot of water (the bottom of the bowl should not touch the water). Once at a boil, reduce heat to a simmer. Add coconut oil and chocolate to a glass bowl over the simmering water. Stir continuously, until melted and smooth. Remove from heat.
Work quickly, dipping cookies halfway into the chocolate and then place them back on parchment paper to cool.
Sprinkle with sea salt if desired, then let the chocolate cool and harden before serving.
Recipe and photography by Kaitlyn Noble
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