almond meal chocolate chip cookies.

cookies

Im always looking for something gluten free to make for friends who avoid gluten, but i don’t always have the ingredients on hand. But I always have almonds, and for these cookies, you just have to blend some almonds in the vitamix, and you are well on your way. I used coconut palm sugar in replacement of the brown sugar, and halved the amount and these were sweet enough for me. I also used grain-sweetened chocolate chips, to keep the sugar down as much as I can. These will make a good little snack when I get a sweet craving in my day – and overall they are pretty healthy for you, and gluten free, and contain no refined sugars!

you can find the recipe and instructions here. 

  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan chocolate chips ( I used grain sweetened, linked above)
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup brown sugar (I used half this amount and used coconut palm sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas); if not vegan, use one egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
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trail mix cookies.

trailmixcookiesI saw this recipe for trail mix cookies, and they seemed healthy and contained a pretty killer combination: bananas + chocolate + peanut butter.  Couldn’t resist. And bonus: no refined sugar AND gluten free. You would never tell – These cookies are very satisfying, so go ahead, eat one for breakfast and dont feel too guilty about it.

1 extra ripe banana, mashed
1/2 cup natural peanut butter
2 tablespoons coconut oil
, melted (but not hot)
1/4 cups pure maple syrup
1/4 cup almond milk
1 1/4 cups oat flour
1 Tablespoon ground flax
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup thick rolled oats

1/4 cup unsweetened banana chip meal (blend banana chips in blender/vitamix)
1/4 cup dry roasted peanuts
, roughly chopped
2 ounces chocolate chips

In a large mixing bowl, whisk together the mashed banana, peanut butter, coconut oil, and maple syrup, followed by the almond milk. Add the oat flour, flax, sea salt, and baking soda, and stir with a wooden spoon until combined. Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed.

Preheat oven to 325˚F. Prepare a baking sheet and set aside. Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand. Sprinkle with finely chopped peanuts, if desired. Bake at 325˚F for 14-15 minutes then transfer to a wire rack to cool.

Yield: 10-11 cookies
original recipe found here