almond cookies

eat well // 03.20.17

My favorite thing to do in the kitchen, is come up with healthier recipes for classic comfort foods.

I love cookies, or biscuits, as they are called here in the UK. Strange, I know.

I am an equal opportunity cookie eater. I don’t discriminate. But alas, chocolate chip might be my favorite.

To balance my PCOS diagnosis, I generally stick to a lower carb/high fat meal plan. The carbs I do eat, are mostly veggies and whole grains. So, white flour or store-bought cookies don’t really fit the bill.

Enter: Almond cookies.

They are decadent. And, they resemble a traditional chocolate chip cookie. These ones don’t taste like almond, per se. But you could sub out the vanilla extract, for almond extract and I bet those would be divine. Also, I bet subbing butter for coconut oil would make them taste more like a traditional cookie. But I prefer the health-profile of coconut oil for my fat intake.

Stats: Roughly 125 calories per cookie (almonds are high calorie, but oh so good for you.)
11grams Fat / 4grams Carb / 3grams Protein

1 cup almond flour
2 1/2 tbsp coconut oil (melted)
1-2 tbsp pure maple syrup. (I find 1tbsp is plenty sweet for me)
1 tsp vanilla extract (or almond. Oo! Or Mint)
1/4 tsp baking powder
2-3 squares of dark cacao (70% is a nice balanace of bitter sweet)
Pinch of salt.

Melt coconut oil, and let return to room temp (otherwise your chocolate will just melt)
Combine wet ingredients in a bowl.
Combine dry ingredients in a bowl.
Mix together.
The mixture will turn into a damp sand consistency. It won’t hold together like a traditional dough.
Chop chocolate squares into chunks, and fold in.
Use your hands to roll them into one inch balls. They dough will stick upon compression.
Place balls on cookie sheet, and lightly dimple the top with your thumb.

Bake at 350 for 5-7 minutes or until lightly brown. You dont want to bake them too long, as the moisture will leave them quickly. Let cool on pan, to keep their shape. They crumble a bit when you eat them, but I somewhat enjoy that.

I keep mine in a glass container and eat them for breakfast, snack, and second breakfast. Yeah. That’s a thing.

Bake well,
Sarah Kay