Thursday, November 26, 2015

Almond Cookies for #smartcookieswap


Nom, nom, nom...

Hi all! I hope you are all doing well! I know I'm having such a great day and am excited to have an awesome Thanksliving with friends! What are you doing or eating for Thanksliving? I hope you have a great time enjoying good food, being grateful for all that you have, and spending time with the people you love. The holiday season can really bring a new perspective to things. Try not to get in the chaos of the commercial holiday season and spending, because I think that isn't what it's all about. That brings more stress than anything. At least to me it does!

That's why I find it's so important to spend time with the people you love. My love and I have been making it a point at least once a week to spend a day together doing something. It can be as simple as going for a hike together or discovering a new part of the island. Or just eating a meal together. It really brings us back to center and makes us realize why we love to be around each other and how grateful we are to have one another in our lives. This past Monday my love and I went hiking and discovered so many beautiful parts of the island as well as the beautiful aspects of one another. It was amazing!

Such beauty!

Love that tiny looking waterfall! And my love of course. :)
Well, anyhoo, let's dig into some cookies! @unconventionalbaker and @caitlinfoulds are hosting a #smartcookieswap, in which they share healthy gluten free, vegan, and refined sugar free recipes from Instagrammers all over the world. It has been so much fun to see what all the other people are making and to be able to contribute to this feels amazing. It's so much fun and to be honest, who doesn't love a great cookie? And when it's healthy, it feels even better to eat. :) The two lovely hosts are super talented and show you how they make healthy recipes yummy and oh so satisfying from their Instagram page. You should check them out and get involved in the #smartcookieswap too! All you have to do is tag them in your photo, start following them, make a simple refined sugar free, vegan, and gluten free recipe that has less than 10 ingredients, and share it over Instagram for the world to see! You also must put the hashtag #smartcookieswap and their Instagram names in the post so they can see your recipe. It's super fun!

I already posted one recipe for the challenge to my Instagram page but there's always room for more cookie recipes! Lol! This one is an almond cookie recipe that is a soft, pillowy and chewy cookie. Soft cookie lovers, this one is for you! And its super simple and is very addicting, I was inspired by the Italian rainbow cookies that I used to love as a kid. But these are without the apricot jam filling and the chocolate on top. They are an awesome base for those cookies though and I intend on using this recipe to fully make those Italian delights healthy!

I hope you all enjoy the recipe and your holiday! And stay tuned for more recipes for the holiday season! I hope you all participate in the #smartcookieswap too! Blessings to you all!


Almond Cookies

Prep Time: 10 - 15 minutes
Bake Time: 13 - 14 minutes
Yield: ~12, 1 tablespoon sized cookies

Ingredients:
1 tablespoon ground flax seed
3 tablespoons water
75 grams (1/2 cup) sorghum flour
1/4 teaspoon fine pink Himalayan salt
1/4 teaspoon psyllium
1/8 teaspoon baking soda
85 grams (1/2 cup) raw almonds (plus 12 extra almonds to top the cookies)
100 grams (1/2 cup + 2 tablespoons) coconut sugar
25 grams (2 1/2 tablespoons) coconut oil
3/4 teaspoon almond extract

Instructions:
Preheat the oven to 325 F.
In a small bowl, whisk the flax meal and water. Set aside. 
In a medium sized bowl, whisk the sorghum flour, salt, psyllium, and baking soda. Set aside.
In a high speed blender or food processor, grind down the almonds and the coconut sugar until very fine and almost paste-like but not buttery-like. Add this to a large bowl along with the coconut oil and almond extract and mix. Its okay if its a little clumpy. Add the flax mixture and mix to combine.
Add the flour mixture to this and mix rigorously until most of the clumps are gone and you have a smooth dough. 
Drop the cookies onto a parchment lined sheet about 1 inch apart form each other using a tablespoon measurement. Place a whole almond in the center of the cookie and press down so that the almond is indented in the cookie. 
Bake for about 13 - 14 minutes, depending if you like your cookies slightly gooier in the center or more fluffy. 
Let cool on baking sheet for five minutes and then let fully cool on a baking rack (or just enjoy straight out of the oven. I won't tell anyone ;) Hehehehe...). Enjoy! 

Substitutes:
  • Feel free to use any other whole grain flour that you prefer, like brown rice flour, buckwheat flour, etc., for the sorghum. Just replace it by the weight amount and not the volume amount. 
  • Try this with other nuts/seeds and different extracts to get different flavors! Have fun with it! :)
Here is the nutritional information for the cookies from CRON-O-Meter. They aren't the healthiest but they are definitely a better alternative to those sugary and artificially flavored creations that the stores sell. And you'll feel better after eating them! :P Hehe...


Thank you all so much for taking the time to read this and check out my blog. It is so appreciated. I hope you all have an amazing day today and have fun over the holiday season! Sending lots of love! 

Love,
Vanessa <3

3 comments:

  1. Vanessa, these cookies are amazing -- so happy you got inspired to make these and entered! I'm super amazed at the views of Kauai. I mean I already knew the whole island is magical, but that view is just stunning. Love that tiny waterfall too :)

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    1. Thanks so much Audrey! Keep up your amazing-ness on your blog and congrats on your book! Can't wait to see it! Kauai is super magical. When you get a chance you'll have to visit! :)

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