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Saturday, January 16, 2016

Vanilla Almond Cookies with Dark Chocolate Chunks

GLUTEN-FREE   |  GRAIN-FREE   |  DAIRY-FREE  |  VEGAN


I don't eat cookies very often, so when I do, they better be good. These cookies aren't only good, they're good for you, in moderation of course. They're full of antioxidants, healthy fat, and fiber, and because I substituted ground almonds for flour, they're naturally grain- and gluten-free.

This recipe can be a starting point for some exciting variations. You can substitute half of the chocolate (or all of it) for other add-ins like unsweetened coconut flakes, dried tart cherries, cacao nibs, and/or chopped nuts.

For dairy-free cookies, replace the butter with an equal amount of coconut oil. To make them vegan, also substitute maple syrup for honey.

Yield: 24 cookies

Ingredients:
  • 1 stick of butter (1/2 cup or 8 tablespoons), cut into cubes and allowed to come to room temperature
  • 2 cups almond meal (finely ground almonds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup of honey
  • 1 tablespoon vanilla extract 
  • 3.5 ounces of 85% dark chocolate, roughly chopped
  1. Preheat the oven to 350F and cover two baking sheets with parchment paper.
  2. In a food processor, pulse together the almonds, salt, and baking soda. Add the room-temperature butter, honey, and vanilla. Continue pulsing to combine the ingredients thoroughly.
  3. Transfer the dough to a mixing bowl. Stir in the chopped dark chocolate.
  4. Drop rounded tablespoonfuls of dough onto the prepared baking sheets and bake until cooked through, about 12 to 15 minutes. Do not over-bake.
  5. Remove the cookies from the oven and allow them to cool to room temperature on the baking sheet. 
  6. Serve the cookies immediately or store them inside an air-tight glass container until ready to eat.

2 comments:

Alison Murray said...

These cookies are oozing with chocolate! How decadent yet so healthy at the same time :)
Which brand of chocolate do you use, out of curiosity?

Dr. Sarah Cimperman, ND said...

I use Trader Joe's "The Dark Chocolate Lover's Chocolate Bar." Compared to other brands of 85% dark chocolate I find it to be creamy and smooth instead of dry and bitter. It's packaged as 2 thin (1.75 ounce) bars so it's easy to chop and/or split in half.