Are you ready to eat the most delicious cookie ever? I’m so excited to share this recipe with you, not only because it’s so yummy, but because it’s so healthy too! This is a cookie that we can all enjoy, guilt free.
Imagine…a cookie that is healthy! They’re gluten-free, completely plant-based, and contain no refined grains or sugars. These cookies are made with almond flour too. Almond flour is extremely high in protein, vitamin E, magnesium and heart-healthy monounsaturated fat. They’re sweetened with one of nature’s greatest offerings, raw, unpasteurized, local honey. I’ve also included my most favorite chocolate protein, Sunwarrior, added for extra nutrition.
In this recipe I used Bob’s Red Mill Almond Flour but you can also make these bad boys with left over pulp from making you own almond milk. If you own a dehydrator, I recommend dehydrating your almond pulp in order to maintain the nutrient content for long term storage.
Make sure when you’re using shelled almonds or left over almond pulp to store the almonds in the fridge or freezer for long term storage, since almonds have a high fat content. Yes, I did say fat, but all fats aren’t created equal and monounsaturated fats give your body the fat it needs to survive without weighing you down. Its important to store your nuts properly in order to protect them from becoming rancid, so make sure they’re in a cool dry place and that they’re not exposed to sunlight. Keeping them cold will further protect them from rancidity, prolong their freshness, and they can actually keep for several months.
Almond Chocolate Chip Protein Cookies
Ingredients:
2 cups of finely ground almond meal flour
1/4 tsp aluminum free baking soda
1/4 tsp sea salt
1/3 cup coconut oil, softened
1/4 cup of unpasteurized raw honey, maple syrup, or coconut nectar
1 tbsp pure vanilla extract
1 tbsp canned full fat coconut milk
1 scoop of Sunwarrior raw protein (optional)
1/4 cup or raw cacao nibs or chocolate chips
Instructions:
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the dry ingredients; almond flour, baking soda, sea salt and Sunwarrior.
- In a separate bowl, combine the liquid ingredients.
- Add the dry ingredients to the liquid ingredients. Once well combined mix in the cacao nibs or chocolate chips.
- Line a rimmed baking sheet with parchment paper.
- For each cookie, drop 1 generous tablespoon of dough onto the prepared cookie sheet, leaving about two inches of space in between each cookie. You can leave the dough unflattened for a more chewy cookie or flatten with slightly moistened fingers for a bit firmer texture.
- Bake for 10 to 12 minutes in the preheated oven, or until cookies are golden brown at the edges.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! – Karlie
At The Naked Label we absolutely LOVE Karlie and Natasha! They are two sisters who have a business called Lettuce Change. They are inspirational, kind, and a wealth of knowledge. We are so excited to be able to share their delicious recipes with you!
Do you like cookies? In the comment section below let us know what your favourite kind of cookies are and if you give these ones a try definitely let us know what you thought! Also, please help us spread the word by sharing this healthy recipe with your friends using the social links below.
