I don't know about you but I basically spent the holidays gorging myself with sugary treats. I'm now, after making strong resolutions to shed the holiday "fluff" I put on, having a seriously difficult time giving up the sugar. And honestly I've kind of come to terms to the fact that I'm never going to give up sugar entirely, but I know there are ways I can indulge and satisfy my craving without totally going overboard.
I was in Seed + Salt this morning (amazing vegan/gluten-free treats if you're in San Francisco check it out!) and was inspired by their almond flour pastries. I dug through my pantry when I came home and immediately whipped these bad boys up- and they are TASTY. They're thick, chewy and have a great nutty texture totally satisfy my sweet tooth without making that Barry's class I went to this morning completely negligible. Recipe below!
- 1 C almond flour (I prefer blanched)
- 1/4 C coconut flour
- 1 t baking soda
- 1/4 t sea salt
- 6 T coconut oil at room temp
- 3/4 C coconut sugar
- 6 T almond or peanut butter
- 2 t vanilla extract
- 1 egg at room temp
- 1 C bittersweet chocolate chips (Ghirardelli makes some good ones that are 60% cacao)
- Preheat oven to 350 degrees F. Prep a baking sheet with parchment paper and spray lightly with coconut oil nonstick cooking spray.
- In a bowl stir together almond flour, coconut flour, baking soda and salt. Set aside.
- Using a stand mixer or hand mixer, mix together coconut sugar and coconut oil at medium speed until combined, about 1-2 minutes. Beat in the vanilla and nut butter until full combined into the coconut sugar/oil mixture.
- Beat in the vanilla and egg into the oil/egg mixture on medium speed until combined. Then, stir in the flour mixture until combined and all flour is absorbed. Add chocolate chips at end and mix until combined.
- Put bowl in the freezer for about 15 minutes or until dough is firm.
- Roll firm dough into balls (mine were a bit smaller than a golf ball) and make sure to leave spacing in between them (about 2 inches)
- Bake for 12-15 minutes or until center of cookies no longer appear wet and they are slightly golden. Remove from oven and let cool.
Recipe makes about 13 cookies. Nutritional info (1 cookie): Cal: 159; Fat: 14 g; Carbs: 6 g; Sugar: 3 g; Protein: 4 g