Funny how desperation leads to inspiration. I knew this morning that I had to clean up my act and cut the "crap" out...again, "crap" being what any average human would consider normal. I also knew that I hadn't had time to bake for the last week or two, which probably led to my latest lapse in dietary judgment. A weekend of eating wheaty and sugar-laden treats landed me on my couch feeling very green.
I've outdone myself as I believe these are the tastiest, chewiest cookies I've made thus far (plus, the batter passed my 3 year old's taste test!). With a delicate hint of almond, these too will fool even the fussiest sweet tooth.
Chewy Chocolate Almond Butter Cookies
1/3 cup coconut oil, softened but not melted
1 1/4 cup lightly packed coconut sugar (also called coconut sap sweetener)
3 tbsp almond milk
2 tbsp almond butter
2 tbsp ground flax + 3 tbsp very hot tap water
3/4 cup corn flour
3/4 cup cocoa powder
1 tsp sea salt
3/4 tsp baking powder
Preheat oven to 375ºF
In a small bowl, combine the ground flax and hot water. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream together the coconut oil and almond butter, then add the coconut sugar. The texture will be mealy or like wet sand - this is normal. Add the almond milk, mixing on medium speed until mixture is creamy and smooth. Add the flax mixture and continue mixing on medium speed for 1 minute.
In a separate bowl, combine the remaining dry ingredients: corn flour, cocoa powder, sea salt and baking soda. Add to the wet mixture in three parts, scraping down the sides and mixing well in between each addition. Beat on high for 1 minute until mixture is smooth and creamy. The consistency will be close to a really thick brownie batter.
Drop by the teaspoonful onto parchment or Silpat and bake for 12-14 minutes. Let cool partially before placing on wire racks to complete the cooling process.
Enjoy!
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