- Britanny Balke
My lower back has straightened out quite nicely, and my neck is slowly getting better too. I don’t get sinus infections as often either. Far less back pain than I had before back pain that kept me quite frequently from my work and from doing what I love. I love the staff here too.
“I’m looking forward to all you can offer me and my family, my prayers are with you all every day, from my heart to yours.”
“Healing is a journey and Dr. Danny and Dr. Richelle will be active participants and guide on this journey with you.”
- Barbara Tejada
“Not only did my knee start feeling better but my body started to open up. “
- Don Poe
“I now handle my own stress and guide others to better handle their problems. Thanks a ton, my whole life is easier.”
- Chris Dyer
“Frequency duration and intensity of the pain is decreasing.”
- Ingrid Castrojon
“Pain drastically decreased.”
- Russ and Patt Holmberg
“The wellness center was another source to improve our quality of life, mental attitude, posture and our balance as well as our focus.”
- Gloria Lamboy
“I am 54 years old but I feel younger and healthier than when I was 24.”
- Darcy D.
“Our Doctors at NFWC are “straightening” me up!”
Prep Time:20 min
Inactive Time:1 hr 0 min
Cook Time:14 min
Serves: 24 cookies or 12 servings
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.
Calories 340; Total Fat 24 g; (Sat Fat 18.5 g, Mono Fat 2.6 g, Poly Fat 0.5g) ; Protein 3.5g; Carb 33g; Fiber 4.5 g; Cholesterol 0 mg; Sodium 270 mg
recipe from the food network – originally posted here