Happy, Healthy Kitchen – Almond Cookies
You know those cookie craving days? Yeah, me too. It is all about moderation, right? I wanted a simple, soft cookie; hot out of the oven to compliment my cup of tea or golden milk latte in the afternoon. Something that was healthyish, easy to make and wouldn’t make me feel yucky afterwards. I imagine you could kick these up a notch by adding chocolate chips. I made mine gluten free but feel free to substitute the gluten free flour blend with all purpose flour. Since the first time I made them I didn’t measure but threw everything together I thought might work, I had to retest them with measurements for you. Update: Yes, they are good with chocolate chips on top. #lovemyjob
1 cup almond flour
2/3 cup Bob’s Red Mill gluten free flour blend
1/4 cup almond meal
1/2 cup coconut sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup crunchy salted almond butter
1/4 cup maple syrup
1/4 cup melted coconut oil
2 tablespoons plant based milk
1 teaspoon vanilla extract
Combine dry ingredients and set the bowl aside. In another bowl combine the wet ingredients. Add the dry ingredients to the wet and stir until combined. (Everyone measures differently when baking. Add more plant based milk a tablespoon at a time if your batter is too dry or add flour one tablespoon at a time if too wet). Place the bowl with batter in the freezer for 15 minutes. Roll the cookie batter into a ball the size you want your cookie. Place it on a cookie sheet. Take a fork to flatten the top of the cookie ball, making a criss cross on top. Bake at 350 degrees in the oven for 8 – 10 minutes.
Weight loss tip: Make a couple of cookies at a time. Freeze the remaining batter in portions for hot, fresh cookies next time. Enjoy!
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