Chewy Almond Butter Cookies
These cookies are a Joyous Health readers’ favorite. If you have kids, instead of buying another bag of cookies that have lots of sugar and little nutritional value, make a batch of these and watch your kids devour them. Just make sure you keep some for yourself!
1/4 cup (60 mL) coconut oil
1/4 cup (60 mL) almond butter
1 3/4 cups (425 mL) lightly packed almond flour
1 cup (250 mL) quick-cooking rolled oats (not instant)
1/2 cup (125 mL) shredded coconut
1/4 cup (60 mL) sesame seeds
3 eggs (any size)
1/2 cup (125 mL) coconut sugar or Sucanat
Preheat oven to 350°F (180°C). Grease a cookie sheet.
In a small saucepan over low heat, melt coconut oil and almond butter. Set aside.
In a large bowl, stir together flour, rolled oats, coconut and sesame seeds. In a separate bowl, whisk together eggs and sugar. Add melted oil mixture; mix well. Add wet ingredients to dry ingredients; stir until well mixed.
Form dough into 1-inch (2.5 cm) balls and arrange about 2 inches (5 cm) apart on the cookie sheet.
Flatten with a fork. Bake for 10 to 12 minutes or until the edges are golden brown. Transfer cookies to a rack to cool.
Makes 2 to 3 dozen little gems of deliciousness
Joy McCarthy, Holistic Nutritionist CNP, RNCP is the author of the newly released bestselling book: JOYOUS HEALTH: Eat & Live Well Without Dieting.
She is a nutrition expert from Global’s Morning Show, CBC’s Steven and Chris, health columnist for the Globe and Mail, Best Health and Tonic Magazine and co-founder of Eat Well Fell Well, Toronto’s longest running holistic nutrition and yoga program.
Photo credit: Nicholas Collister