Seed-Cycling Chocolate Chip CookiesOriginally published on November, 19th 2019. Last updated on March 9th, 2020 Skip to Recipe
One of the most challenging parts about seed-cycling is getting in the right serving size of seeds every day depending on the phase of your cycle. One trick I have is to incorporate the Seed Cycling Mix I made into foods that I enjoy and consume daily. That’s how the idea for these seed-cycling chocolate chip cookies came to mind! What’s something I find delicious that I can incorporate into my every day to incorporate into my routine?
Seed-Cycling Chocolate Chip Cookies, a delicious solution!
I have been taking seed-cycling more seriously after my visits with my naturopath. Every visit he would ask me how my seed-cycling process has been working, and every time I have to say that following the protocol and getting my seeds in is my biggest obstacle.
I’ll be the first to admit that I am a very picky eater. Combine that while introducing a new protocol, and getting in the necessary nutrients, it’s a recipe for the struggle!
Thus, I was thinking what would I love to eat every single day? Chocolate chip cookies! Dan has been making us a recipe for chocolate chip cookies every few weeks. They are delicious and I was wondering if I could somehow double up the deliciousness with the seed cycling protocol. This way, I would be able to satisfy my sweet tooth and get my seeds every day. So I asked him if he could mix in some of my homemade seed cycling mix. The best way to make a change is to include it into your daily habits right?
Let’s cut to the chase and skip a few steps. The seed cycling mix added to the cookies came out magical! They were just the right amount of chewy and sweet and packed with all of the benefits! They are also sugar-free (when sweetened with Lakanto Monk Fruit), gluten-free, vegetarian and paleo!
If you want to make them vegan, substitute the egg for a flax egg or Namaste egg mix. You can also add in a refined sugar-free, using a sweetener such as honey, coconut sugar, or maple syrup! These cookies can be adapted to most lifestyles with ease!
If are you are new to seed-cycling and want to know the in’s and outs you can read my Benefits of Seed Cycling article to learn some of the tricks. Make sure you understand which seeds to eat at which phase of your cycle! You will be using those in this recipe.
How’d they turn out for you?
I’d love to hear feedback on these cookies! I find them absolutely delicious and they have really helped me get the seeds I need during my cycle. Have they helped you? Do you have have any variations that you enjoy? If you make them, make sure to tag me on Instagram (@mytinylagunakitchen) or leave your comments below!
- 1/3 cup coconut oil (softened)
- 6 tablespoons brown Lakanto monk fruit sweetener (5 tablespoons of maple syrup)
- 2 tablespoons sunflower seed butter unsweetened
- 1.5 teaspoons pure vanilla extract or powder
- 1 large egg (or 1 flax or chia egg for vegan)
- 1 2/3 cups finely ground almond flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup Lily's Dark Chocolate Chips
- 4 tablespoons of plant-based Creamer (we love Malk!)
- 9 tablespoons of seed cycling mix (cycle appropriate)
- Preheat the oven to 350 degrees F.
- Mix the wet ingredients (coconut oil, sunflower seed butter, egg, monk fruit, milk). Combine thoroughly.
- In a separate bowl, mix the monkfruit, vanilla powder (or extract), almond flour, tapioca flour, cinnamon, baking soda, sea salt, and seed cycling mix.
- Combine the two-ingredient sets thoroughly until a dough forms. Mix in the chocolate chips.
- On a cookie sheet, use an ice cream scoop or form balls and space equally. Bake on the center rack for 12 minutes.
- Remove from the oven. Allow for 2 minutes to cool then transfer to a wire rack.