My day today so far has been pretty much dedicated to food. (Ah, the joys of summer and not having to rush off anywhere!) After doing the grocery shopping with my husband (which also counted as weight-lifting since we lugged it all back on our shoulders from Whole Foods), we ate our lunch on the balcony.
Dessert was watermelon cubes, but before shopping I poked around on the internet and wrote down the ingredients for these Almond Joy Cookies by Holly Christine Leary at She Passed the Sugar. I liked the ingredient list (simple) and that the cookies are gluten-free and also very low sugar. While I have no allergies or special diet needs, I have found that I feel a lot better if I watch my sugar intake and limit simple carbs.
So, after lunch I got to work assembling the ingredients for the cookies.
The aroma of the almond and coconut flour together with the cinnamon was already intoxicating, so I figured the cookies were bound to turn out well.
My batter wasn’t quite as “sticky” as the recipe’s author described it would be. My guesses for why this happened: I mixed the wet ingredients in my stand mixer instead of in a blender; I didn’t have the AC on in the apartment and it’s a hot day; the size of eggs I used might have been bigger than what she used.
All that said, I was still able to create nice mounds of dough on my prepared baking sheets.
After 15 minutes in the oven, I pulled the cookies out of the oven and plunked a nugget of 72% dark chocolate on top of each cookie.
Cookies must be had with milk…
(And shared with your husband.)
How are they? Chewy, chocolate-y and “real” tasting. A far cry from the sandy-textured, odd-flavored concoctions that are most “healthy” cookies…
1 cup almond flour
1/4 cup of coconut flour
1 tsp of cinnamon
1/2 tsp of baking powder
1/2 cup softened butter
3 Tbs of agave nectar (you could also use coconut palm sugar here)
1 tsp vanilla
1 chocolate bar broken up into chunks
Pre-heat oven to 350. In a small bowl, whisk together flours, cinnamon and baking powder. In a blender beat butter until fluffy. Add nectar or sugar. Blend. Add 4 eggs and vanilla and blend, scraping sides as necessary. Add dry mixture, again scraping sides as necessary. The end product will be very sticky.
Use a small cookie scoop to drop batter onto parchment-lined baking sheets. Push down in the middle of each dough ball so that it’s easier to add the chocolate later.
Bake 12-15 minutes.
As soon as you take the cookies out of the oven, press one chunk of chocolate into each cookie. Cool on rack.
Makes 21 cookies. GL = 2.5 each
(Recipe from She Passed the Sugar)