I don’t get to post many recipes for “sweets” mainly because 1) I’m not a baker and 2) Most sweets have too many calories in them. However, recently, I set about trying to find ways to use my almond flour, which I ADORE. Want to know another thing J’Adore (My HS Français teacher would be so proud!)? The delightfully-delectable-oh-so-adorable chocolate chip cookie. It really has to be at the tippy top of the cookie chain, don’t you think?
“Paleo” refers to the nutritional way of eating which concentrates on lean proteins, fruits, vegetables, and nuts; basically, like our ancestors from Paleolithic times used to eat…hunting and gathering. Almond flour (sometimes referred to as “almond meal” is basically ground up almonds) is a wonderful alternative to baking flour. Like the benefits of almonds, almond flour is gluten-free, low in carbs, a high fiber source and obviously a high protein source. Almonds offer the most calcium of all the nuts and are very beneficial in lowering cholesterol. I have seen almond flour all over, even Walmart, so just head down your organic aisle to pick some up.
There are a whole ‘lotta recipes online that use almond flour; go ahead and do a little search and you’ll be amazed at what you’ll find. It is a delicious alternative and healthy, healthy, healthy! Let’s throw up a little cheer for being able to have your cookie and eat it, too!
So, I found this wonderful recipe at Multiply Delicious and I adapted it to what I had on hand. I was so happy at how wonderful these cookies turned out. They were super easy and your family will LOVE them!
1 large ripe banana, mashed – this produces about 1 cup…be sure to use those ugly brown bananas, they are the sweetest!
2T almond butter
1T unsweetened applesauce
½ tsp vanilla extract
½ tsp almond extract
2 tsp agave nectar or honey
1 tsp baking soda
½ tsp ground cinnamon
1/8 tsp salt
1 ¼ cups almond flour
¼ cup mini semi-sweet chocolate chips
· Preheat your oven to 350 and line a baking sheet with parchment paper
· Blend together the banana, almond butter, applesauce, extracts, baking soda, cinnamon and salt until thoroughly mixed.
· Add almond flour and chips and stir.
· Drop by large spoonfuls onto the baking sheet.
· Bake for 14 minutes or until cookies are beginning to brown. Remove them from the oven and let cool for about 10 minutes on the pan. The cookies will be very soft – if you try to move them before they cool a bit, they will be all smushy.
· Try to resist the urge to pluck one from the pan before they are cooled….
Okay! Now...serve!! Mmmmmmmm...they are sooooo gooood!
This recipe makes about 14 medium –sized cookies.
Serving size, 1 cookie
Calories 121 / Carbs 9g / Fat 8g / Protein 4g / Fiber 2g / Sodium 90mg