With the onset of cold weather comes the urge to turn on the oven and bake yummy treats. Incorporating almond flour and coconut oil, this would have to be one of the richest and most nutrient dense, chocolate cookie recipes I've ever created!
ingredients
2 cups blanched almond flour
1/2 cup certified gluten free oats, oat flour or brown rice flour
1/2 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons coconut palm sugar or other sugar of your choice
2 tablespoons coconut nectar, raw honey or maple syrup
1/3 cup coconut oil or other oil of your choice
1/2 cup chopped walnuts (optional)
2 tablespoons almond milk or other milk of your choice
1 teaspoon pure vanilla extract
1 vegan dark chocolate bar crushed into pieces or 1/2 cup chocolate chips
Preheat oven to 325°F. Combine all of the dry ingredients in a large bowl and mix well. Add in the wet ingredients and mix until thoroughly combined. Add in the chocolate pieces and walnuts last and stir to combine. Using a large spoon or mini scooper, spoon the dough onto a greased cookie sheet. Bake for 18 to 20 minutes or until lightly golden. Let cool for 15 minutes and then serve warm with a glass of your favorite milk.
Note - If you plan on consuming the dough raw, I would suggest toasting the oats and walnuts on the stove to make them more digestible.
"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap."
~ Barbara Jordan
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