Beauty Cookies

Adaptogenic. Vegan. Gluten-Free. Absolutely Delicious.

One morning, a couple of weeks ago, I felt inspired to bake adaptogenic mushroom Beauty Cookies that are good for me, not only because they would act as my daily dose of hormone-balancing Beauty Tonic, but also because they are made with only good, clean ingredients, so I never have to feel guilty when enjoying them.

Hormone Health Support*
No blood sugar spikes, no sugar highs, no sugar crashes, no uncontrolled cravings.
Delicious, satisfying, chewy, and guilt-free cookie..

Beauty Cookies are super quick and easy to make.

I quickly measured all the ingredients, mixed the dry ingredients in one bowl and the wet ingredients in another. I then combined both phases and scooped the batter onto a lined baking tray. By 9 a.m., my entire home was enveloped by the warm, irresistible chocolate aroma of freshly baked Beauty Cookies. Hormone balancing can be so fun and exciting. Creating a pantry full of healing foods and treats is my way of practicing self-care. It nourishes me beyond the physical, and gives me purpose, joy, and a sense of fulfillment.

Benefits I see

A daily serving of Chocapothecary Beauty products helps me keep my hormones balanced and maintain a regular 28-day cycle. I no longer have period cramps, my cycles are less intense and shorter, and my skin is clearer and tighter.

Makes 12 Beauty Cookies

Prep: 15 mins
Cook: 14 mins
Total: 29 mins

You will need:

1/2 Cup Coconut Oil
1/2 Cup Coconut Sugar
1 Ripe Banana
60g Chocapothecary Beauty Tonic
1/2 Teaspoon Salt
1 Tablespoon Pure Vanilla Extract
314 Cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/8 Cup Flax Meal
1/2 Teaspoon Baking Soda
3/4 Teaspoon Xanthan Gum
1/4 Cup Vegan Chocolate Chips
1/16 Cup Rose Petals
1 Teaspoon Fleur De Sel

Preheat the oven to 325 F. Line 2 baking sheets with parchment paper.

In a blender or food processor, mix together the melted oil, coconut sugar, banana, salt, and vanilla. In a medium bowl, whisk together the Chocapothecary Beauty Tonic, flour, flax meal, baking soda, and xanthan gum. Using a KitchenAid, carefully whisk the dry ingredients. Slowly add in the wet mixture and combine until a dough forms. Gently fold in the chocolate chips, just until they are evenly distributed throughout the dough.

Using two tablespoons, scoop the dough with one and transfer it onto the prepared baking sheets with the second tablespoon, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Sprinkle the dough with rose petals, gently pressing the petals into the dough with your fingers. Sprinkle with Fleur de Sel.

Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack to cool completely before covering. Store the cookies in an airtight container in the refrigerator for up to 7 days, or freeze.