The holiday season is rapidly approaching, and with it comes the winter world of baking and preparation for Santa’s hungry arrival. But who says cookies can’t be a little healthy and a bit better for you?
By combining densely nutritious almond meal with whole-wheat flour, these cookies are packed with complex carbohydrates. They trade pounds of sugar for a lower glycemic index option such as agave nectar or real maple syrup and add antioxidant rich dark chocolate. Combined, the duo creates a longer lasting sugar burn that won’t make you crash. Pulling it all together is good fat-packed coconut oil, meaning these cookies have a nutty yet crumbly, crunchy texture with a not too sweet taste that is sure to be a hit.
INGREDIENTS
1 ½ cups Almond Flour
1 cup Whole Wheat Flour
½ teaspoon Baking Soda
¼ teaspoon Sea Salt
½ cup Agave Nectar or Real Maple Syrup
½ cup Coconut Oil
1 tablespoon Vanilla Extract
Chunked Dark Chocolate to taste (¾ of a 3.5 oz bar is recommended)
PREPARATION
Step 1
Line a bake pan with parchment paper, and preheat an oven to 350 degrees.
Step 2
Combine flours, baking soda and salt in a bowl. Set aside.
Step 3
Add coconut oil to a microwave safe bowl. Melt in microwave for 30 seconds or until liquid. Remove and let cool for a minute. Using a fork, stir in agave nectar (or maple syrup) and vanilla extract.
Step 4
Slowly add dry ingredients to wet and stir with fork to combine. Mixture will be slightly dry and crumbly. Drop chocolate chunks in and incorporate into the dough.
Step 5
Take a small handful of the dough, create a ball, and press into shape on baking pan. Repeat with remaining dough.
Bake for fifteen minutes or until golden brown. Transfer to a wire cooling rack and devour unabashedly.
Makes approximately 12-14 cookies.
-Aaron Kreitman