Real Healthy Cookies

These cookies are a delicious and free from refined sugar and gluten filled grains.

Here’s what you need for 30 cookies:

1 1/2 cups slivered blanched almonds

2 cups blanched almond flour

1 3/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon salt

dash of nutmeg

1 1/2 cup coconut crystals

1/2 cup fruit- only orange marmalade

1/4 cup candied ginger, chopped

1/4 cup molasses

5 eggs

For the Glaze:

3/4 cup coconut oil, softened

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 Tablespoon maple syrup

1 Tablespoon raw honey, softened

1. Preheat oven to 350 degrees F. Spread the almonds on a rimmed cookie sheet and toast for 10 minutes, until lightly golden. Let cool completely.
2. In a medium bowl, combine the blanched almond flour, baking powder, cinnamon, ground ginger, cloves, allspice, salt and nutmeg.
3. In a food processor, pulse the cooled almonds until coarsely chopped. Add the coconut crystals and pulse until fully mixed. Add marmalade, candied ginger and molasses and pulse until just incorporated. Add the eggs all at once. Add the dry ingredients and pulse until the batter is uniform in color.
4. Scrape the batter into a bowl, cover and freeze for at least 4 hours.
5. Preheat oven to 350 degrees F. Grease cookie sheets with coconut oil. Scoop the frozen batter by rounded tablespoon and press into a flattened circle on the prepared baking sheet. Bake for 10 to 12 minutes, until fully set.
Once cooled place the cookies back in freezer. You want them really cold before you apply the glaze.
6. To make glaze: beat the softened coconut oil until fluffy. Add remaining ingredients and beat until fully incorporated.
7. Spread some glaze on each cookie, then keep in the refrigerator until ready to serve. The glaze stays nice and hard as long as the cookies are cold.

30 Servings

Nutritional Analysis:
One cookie equals:
135 calories, 7g fat, 121mg sodium, 14g carbohydrate, 2g fiber, and 4g protein

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