My daughter’s last day of Preschool was last week and she’s been begging to hangout in the kitchen with me since she’s been out. First on her list for baking? Cookies.
So we put on our aprons and had some fun! After making a batch of Strawberry Almond Milk together, we tackled cookies. And we were both delighted with the results. In fact, I am writing this post now just to take myself out of the kitchen where I just ate way too many of these bad boys. OK the good news is that they aren’t bad for you. They are actually quite nutritious. But they are very addicting!
These cookies will keep you satisfied as they are brimming with fiber and protein from almonds and pecans. They are also rich in magnesium, potassium, Vitamin E and zinc.
2 1/2 cups blanched almond flour
1/2 cup tapioca flour
1/3 cup coconut oil
1/3 cup vegetable shortening (I buy mine locally for about $5)
1 1/2 cup dairy-free chocolate chips
1 cup chopped pecans
1 cup coconut sugar
2 Tbsp. arrowroot
2 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. sea salt
Add all ingredients except chocolate chips and pecans to a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Add in the chocolate chips and pecans and mix again for another minute. Place bowl in refrigerator for 1 hour.
Preheat oven to 350 degrees. Place unbleached parchment paper or a baking mat on two cookies sheets. Use a tablespoon to drop the batter on the paper or mat 2 inches apart. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for 5 minutes.
Makes approximately 30 cookies.
Vegan Option: You can substitute the 2 eggs for 2 Tbsp. flaxseed meal soaked in 2 Tbsp. water for 5 minutes.
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