IT IS FRIDAY!! whoop whoop
thanks for the sweet comments on our arms and abs. and sooooo happy we have inspired so many of you to do more planks! seriously one of the easiest things you can do for your whole body. not only are they great for the body, but good for the mind too! it is very challenging to try to stay put. and for those of you that asked how we do plank, check out our video here holding plank for 2 minutes the first time. now that we go longer, sometimes we move all around (up, down, side to side). we will do another video here shortly.
okay, okay now for the easy recipe we have for you today.
we have been meaning to make almond cookies for some time.
these almond meal chocolate chip cookies are soft, not to sweet, with a nice texture from the almond meal…. oh just so perfect.
as much as we love raw cookies, nothing beats a warm cookie right out of the oven, do you agree?
we used whole almonds to make these cookies. you can soak them before had, but you will want to dry them out. we just place 1 cup of whole almonds into a food processor and pulse till crumbly. and then scoop out our desired amount of almond flour.
we kind of liked that these cookies were more dry than moist. a nice change. and we loved the texture that using freshly ground almonds provided these cookies.
Almond meal chocolate chip cookies (free of grains, gluten, wheat, soy, dairy, and low in sugar)
prep time – 5 minutes
bake time – 10 -12 minutes at 350 degrees
- 2/3 cup almond flour*
- 1/3 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 whole egg**
- 1/4 cup coconut oil
- 1/3 cup chocolate chips
*as we mentioned above, we took whole almonds and place in food processor. pulse till small pieces like flour. it will be a little chunky, which we liked!
**we have not tested these without an egg yet. but could do 1 1/2 tbsp flax with 3 tbsp water to make flax gel
once you have your almond flour made, place all ingredients into a bowl and stir together. batter will be slightly thick and dry. if too dry, add in about 2-4 tbsp coconut milk or almond milk.
scoop cookie dough batter onto cookie trays. using your fingers gently pat cookies flat or till desired thickness.
bake cookies at 350 degrees for about 12 minutes.
let cool as they are delicate.
we stored our cookies in fridge. they will last for about a week to 2 weeks (if they last that long)
everyone loves cookies right?
check out some other great nut based cookies:
Heather’s almond tahini cookies (next on our lists to make)
or maybe you want a raw cookie – Heather’s chocolate chip cookies
have a wonderful Friday, now go make yourself some cookies.
till next time,
L & M