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.
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)
Line a bake pan with parchment paper, and preheat an oven to 350 degrees.
Combine flours, baking soda and salt in a bowl. Set aside.
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.
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.
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.