The Yummiest Probiotic Food Ever (Flourless Chocolate Cookies)


Besides increasing numbers of studies pointing to its rich concentrations of beneficial antioxidants and polyphenols, dark chocolate is in fact, a “Fermentable fiber”! Before they’re turned into delicious, rich dark chocolate, cacao beans must first be fermented. This deepens the color and enriches the flavor, but most importantly it destroys the astringent tannins present in raw cacao. Tannins lend a bitter flavor, and some people have bad reactions to tannins. If you’re overly sensitive to red wine and get headaches when you drink it, tannin sensitivity may be responsible. The best dark chocolate is the product of long-fermented cacao beans with most of the tannins being removed. 

As healthy as it (or any food) might be, and as many unique polyphenols and hepatoprotective fatty acids and reactive oxygen species-scavenging abilities it might have, dark chocolate still contains calories. It’s still energy-dense candy that will make you gain weight if you eat too much of it. 100 grams of dark chocolate has over 500 calories, give or take and depending on sugar content. That’s a solid meal that some people are treating like a free supplement, according to Mark Sissons, a former elite endurance athlete who has made health and fitness his life’s work.

So, how much is too much? That depends on what you do with the rest of your day. If you’re really active and/or account for chocolate in your overall food intake, you can eat a bit more. But a little bit goes a long way. That’s exactly why Mark suggest (and personally prefer) the high-cacao chocolates – you get more bang for your buck and don’t need (or want) so much. A square, maybe two squares, maybe three or four of the 85%+ dark chocolate provides plenty of benefits and any more is frankly unpalatable. Studies showing the cardiovascular and blood flow benefits of chocolate use anything from 6.3 grams to 100 grams of chocolate, with most falling somewhere in the middle. This is potent stuff and you don’t really need a lot of it.

WARNING: Albeit, dark chocolate offers numerous health benefits when consumed in moderation. Consume this wander energy-generating food in the right amount, you should then harness it’s benefit instead of it’s dark side! Yet, obviously, if dark chocolate gives you migraines, triggers binges, or makes you feel awful and gain belly fat, don’t eat it. But if you’re enjoying your dark chocolate and your health is good and you’re pleased with the effect it has on your body weight, go for it.

So, let’s go for it now for this coming christmas! Below these cookies are completely flourless, gluten free, and grain-free, so check out the video and feast your eyes on how easy they are to make. They’re also made with minimal and easy to obtain ingredients so you can make them just like the thousands of others that have already. Hope you enjoy the video! – by Joshua Weissman.


Flourless Chewy Chocolate Chunk Cookies

Author:  Joshua Weissman.

Total time: 17 mins

Serving: 12-13


  • 1 cup creamy raw almond butter *See Notes*
  • ¾ cup coconut sugar preferably sifted *See Notes*
  • 1 pastured free-range egg
  • 1pastured free-range egg yolk
  • 1½ teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces dark chocolate coarsely chopped (I recommend 70-85% the actual cookie is fairly sweet so a darker chocolate contrasts best, and you can also use chocolate chips same weight in lieu of this and turn them into chocolate chip cookies if you wish)
  • flakey or coarse sea salt for sprinkling *see notes*


  1. Preheat the oven to 350 degrees fahrenheit and line two baking sheets with parchment paper or do these in batches on a single baking sheet. (These spread out quite wide so they have to be done on two different sheets or in batches)
  2. In a medium sized bowl add the almond butter. In a separate bowl whisk together egg and egg yolk. Stir the coconut sugar into the almond butter until thoroughly incorporated then add the baking soda, salt and vanilla extract and stir until completely mixed then add the whisked egg and egg yolk to the mixture and stir once more until completely incorporated. Fold in the chopped chocolate until well incorporated.
  3. With a cookie scoop or spoon drop 1½- 2 tablespoon sized mounds of cookie dough on to the parchment lined baking sheet spacing them about 2½ inches apart. This should allow you to only have 6 per cookie sheet and I don’t recommend trying to fit more on there because they do spread out quite wide.
  4. If you’re doing these with 2 baking sheets place one baking sheet into the preheated oven for 10-12 minutes then remove them and let cool slightly for 5-7 minutes. With a spatula, transfer them to a cooling rack to let them finish cooling completely. Repeat this step with the other baking sheet or with the same baking sheet until all the the cookie dough is used. As the cookies are cooling sprinkle them with a little bit of flakey sea salt.
  5. Enjoy!
Notes for sprinkling with flakey sea salt: Don’t go too crazy here, a little bit goes a long way and you may want to put a little less than pictured in this recipe. Just a tiny sprinkling on each cookie.
Notes for coconut sugar: I have gotten many questions on if there are substitutes for the coconut sugar and my answer is yes but you can only substitute it with another granulated sugar. Things like evaporated cane sugar, sucanat, etc. The coconut sugar does not taste coconutty at all either, it has a very light brown sugar like taste. Do not substitute it with stevia, xylitol, swerve, any liquid sweetener, etc. It must be dry and granulated and actually have *gasp* sugar in it, in order for it to turn out properly.
Notes for almond butter: You’re almond butter should be raw. There is a caramelization affect that happens in the oven that only results from raw almond butter. Once it is roasted it slightly loses it’s ability to caramelize. *UPDATE* I used no stir almond butter from maranatha and it also works just fine for this recipe.

Remember, Your Energy Matters! –KayChong

About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!

You can also find Kay on her Twitter, G+, LinkedInFacebookPinterest, and Instagram.


Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only.The author, Kay Chong is not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition program you receive full medical clearance from a licensed physician. Kay Chong claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.


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