Almond Chocolate Chip Cookies

Almonds... lower blood sugar levels, reduce blood pressure, and lower cholesterol levels.

 

Have you ever found a cookie recipe and thought "wow, those look amazing" and then you make them only to find out that, well, they are not so amazing? Well, I have and, to be blunt, it's a total bummer. After many batches and many different ingredients, I have finally found a fantastic combination that has left my family wanting to eat the whole batch in one sitting! I would say chocolate cookie success :)

I have made two batches of these so far and knew the recipe needed to be shared. If you like chocolate, almonds, and oats, then this nutritious cookie is for you. These are perfect if you are on the go, or even as a treat in your child's lunch box! Plus they can be 100% vegan and gluten-free - bonus! 

Ingredients
Makes 12-13 cookies

Dry Ingredients
1/2 Cup Organic Rolled Oats
1/4 Cup Organic Oat Flour *
1/4 Cup Arrowroot Flour/ Corn Starch
1/4 Cup Finely Ground Roasted Unsalted Almonds
1/2 Tsp Baking Soda
1/2 Tsp Pink Himalayan Sea Salt
1/2 Cup 60% Cacao Bittersweet Baking Chips (I used Ghiradelli - you can use non-dairy also!)

*Oat Flour - I just blend oats at high speed to make the flour.

Wet Ingredients
1/2 Cup Natural Smooth Almond Butter
1/4 Cup Honey or Pure Maple Syrup
3 Tbsp Organic Virgin Coconut Oil softened (not hot)
1/2 Tsp Pure Vanilla Extract

Method
Preheat oven to 350F.
In a large bowl combine wet ingredients and until completely smooth. You can add the dry ingredients to this mixture but I personally like to combine them in another bowl and mix the dry ingredients before adding to the wet ingredients. Your call. Be sure to add the dry ingredients a little at time as it will be easier to combine. Once all ingredients are thoroughly combined, you will have a dough that is slightly wet/ oily which is perfectly normal.

Grab a large baking sheet (21 x 15") and line with parchment paper. You can either use a tablespoon or ice cream scooper to scoop mounds of dough onto the baking sheet (about 2 tablespoons per cookie). I didn't find these cookies to spread too much so I rolled the mounds into balls and then pressed them down on the top and shaped them slightly.

Bake for 10 minutes. Let cook directly on baking sheet for 5 to 10 minutes. The cookies will be delicate until cooled but I recommend trying one that is still warm with chocolate oozing out. Goes well with a cup of tea!

 

 

Roasted Almond Coconut Granola

A great way to get your Omega 3’s!

Breakfast! A bowl packed full of goodness. Shown above is organic everything and one favorite way to start our day. Strauss Plain Yogurt, Blueberries, Ava + Mum's Roasted Almond Coconut Granola, Nutiva's Hemp hearts, and a nice drizzle of Dark Amber Maple Syrup.

If you are a granola lover, below is the recipe for our Roasted Almond Coconut Granola. I have experimented with the ingredients in the past but always come back to this one as it seems to be a winner in our family every time. 

Enjoy!

 

Ingredients
1 cup of Whole Roasted Almonds (Whole or Sliced depending on preference)
1 cup of Unsweetened Coconut Flakes (Bob's Red Mill)
1/2 cup of Honey or Dark Amber Maple Syrup
2 1/2 cups of Rolled Oats (Bob's Red Mill Gluten Free)
1 tsp of Cinnamon Powder (or more depending on preference)
1/2 tsp Sea Salt (Optional) 
2 tsp of Vanilla Extract
1/4 Coconut Oil (Nutiva)

Method
Combine almonds, oats, coconut and cinnamon in a bowl. Melt coconut oil in small pot on low. Once liquid, add honey and vanilla and then mix into the almond and oat mixture. Mix well.

Pour into a baking sheet or pan and spread mixture evenly. Bake in oven at 350F for a total of 30 minutes making sure you mix the granola at the 15-minute mark. You will know when it's done as you will have a nice golden looking batch of granola.