Sometimes you just need a cookie…which can lead to all sorts of trouble.
Needless to say I’ve tried all kinds of healthy cookie recipes with mixed results. But I recently stumbled upon this great recipe for chocolate chip cookies from Detoxinista.com. I made it according to the recipe (except I used flax instead of egg) and it was very good. Over the last couple of weeks, I have made the recipe several times (sometimes you need lots of cookies) and tweaked the recipe to my liking.
The base of this cookie is almond flour. I use blanched almond meal and it works great. The original recipe uses coconut oil, but I use almond butter and prefer the taste much better. I also sweeten mine with agave syrup, which makes this recipe low glycemic as well (as long as agave syrup is actually low glycemic, and I’ve heard differing opinions on this). I also added shredded coconut for texture and flavor. And of course you can always add chocolate chips, but the cookies are perfectly delicious without them.
One great thing about this recipe is how easy it is to put together. Usually I break out the Kitchen Aid stand mixer when making cookies, but not for this recipe. I just put all the ingredients in a bowl, stir it up with a spatula, and it’s ready to go!
The cookies are rather moist and tend to get softer the next day. You may prefer storing them in the refrigerator. In hot weather, I would definitely store them in the refrigerator. That’s assuming, of course, that they last more than one day.
I find that the cookies do best when you flatten them before baking. If you don’t flatten them, they don’t really spread so you end up with more of a cookie ball, but of course they taste good either way. The photo above shows both the flattened and unflattened variety.
By the way, these cookies have been taste-test approved by several people, including children, so you know they’ve got to be good! The next time you need a cookie, I hope this recipe helps you out.
- 1-1/2 c. almond meal or flour (I use blanched)
- ¼ tsp. baking soda
- ¼ tsp. salt
- 2 T. almond butter
- ½ tsp. vanilla
- ¼ c. agave syrup
- 2 T. ground flax seed + 3 T. water (mix and let sit a few minutes)
- ¼ c. finely shredded coconut
- Heat oven to 350.
- Combine all ingredients and stir together until well combined.
- Scoop by rounded teaspoon (or cookie scoop) and drop on lightly greased or parchment-covered sheet pan.
- Gently flatten each cookie with your fingers or the bottom of a glass.
- Bake at 350 for approximately 10 minutes or until brown around edges and bottom.
- Allow to cool and then enjoy!