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Almond Joy Cookie Recipe

July 26, 2012

Here is a version of the Healthy Cookie Recipe I made several months back. Instead of using 100% oats, I substituted with some whole grain flour and cooked amaranth. In this recipe, aside from the natural fats in shredded coconut and almonds, I decided not to add coconut oil. These are moist, spongy cookies that make the perfect between meals snack.

Almond Joy Cookie Recipe

Makes approximately 18 cookies

 

Ingredients

3 large, ripe bananas (I used thawed ones from my freezer)

1 teaspoon vanilla extract

¼ cup cooked amaranth

1 ¼ cups rolled oats

¼ cup whole spelt flour

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

A few squares of Antidote 100% dark chocolate bar chopped (any chocolate will do)

¼ cup cacao nibs, chopped

Procedure

Preheat oven to 350 degrees, racks in the top third. In a large bowl, combine the bananas, vanilla extract and amaranth. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. Scoop dough with an ice cream scoop onto a parchment (or Silpat) lined baking sheet. Top each cookie with a whole almond. Bake for 15 minutes. I baked these as long as possible without burning the bottoms.

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