Friday, December 12, 2014
Enjoy This Holiday Recipe for Double Chocolate Cherry Almond Cookies
Happy Holidays to One and All. Here is a recipe from Mom's Island Bakens that you can try out while waiting for your copy to arrive to you. Remember that you can order Mom's Island Bakens from Amazon.com in both the Amazon US and Amazon UK. Enjoy!
(Preheat oven to 350 degrees)
These delicious cookies are heart healthy cookies, in that not only is the dark chocolate, olive oil, and the flaxseed meal heart healthy ingredients, but also the flour used is half organic whole wheat and half almond flour, which makes it 1 to 1 on the carbohydrate to protein ratio. This recipe makes about 2 dozen cookies. I suggest doubling all ingredients in it to make 4 dozen because these cookies freeze really well in small batches in the refrigerator, so you can spread eating them out over a few weeks.
1/2 cup organic whole wheat flour or
gluten-free flour mix (see page 22 in Mom's Island Bakens)
1/2 cup almond flour
3 or 4 medium organic omega-3 eggs
1/3 heaping cup Mayan Organic Raw Cacao
1/3 cup organic raw agave
1 teaspoon baking soda
1 tablespoon organic vanilla
1/3 cup organic olive oil
3 tablespoons of organic flax meal
1/4 cup dried organic cherries (no added
2 tablespoons finely ground chia seeds
10 chopped organic almonds for topping
1. Mix all dry ingredients first and then add the wet ingredients. I suggest that you add the eggs last in case you want to taste batter for adding any
extra agave for sweetness to your liking (using spoon of course).
2. On well-oiled cookie sheet, drop about 1 heaping tablespoons per cookie. If you need to use your hands, slightly wet them so the batter does not stick to your hands. Sprinkle a few chopped pieces of almonds on top of each cookie and then press them with large spoon and flatten lightly on pan.
3. Cook on highest rack (so bottoms do not burn) for about 12-13 minutes. These cookies will harden slightly after they come out of the oven, so do not overcook them.