Almond Flour Chocolate Chip Cookies

I picked up some almond flour for another recipe I was making last week and felt inspired to make some cookies with it as well. We had a few sick kid days at home last week as Fraser had a bad cough, so I was able to get some time in the kitchen!!  I’m happy to report that the boys REALLY liked these Almond flour Cookies...And even asked for 2nds and 3rds!!!  They have been a nice yet mostly healthy treat to have in the cookie jar!   

I found that the ones that were slightly softer and almost under cooked had a slightly better texture once they cooled down.  The second batch that went into the oven stayed in a little longer and was a little more golden brown, but while they were still just as delish, I will say that the slightly under-cooked ones were just a little better days later!  

I posted this recipe to my facebook profile and several of my friends made a batch in no time flat!!  From the sounds of things the recipe got good reviews across the board!!  I know Almond flour isn't cheap so wasting it on a recipe that might work or could flop is an expensive experiment but you can be confident knowing that this recipe has been tried and tested!  Yay!!

P.S. if you are following the portion fix, one cookie counts as 1 Yellow container.  The Recipe makes 24 cookies :)

Almond Flour Chocolate Chip Cookies

Ingredients

3 Cups Almond Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/4 cup organic melted coconut oil
1/4 cup pure maple syrup
1 large egg
2 large egg whites (1/4 cup)
1 tsp pure vanilla extract
1/2 cup semi sweet chocolate chips

Directions

Preheat oven to 375
Line two baking sheets with parchment paper and set aside.
Combine dry ingredients in a medium bowl. Mix and set aside.
Add all wet ingredients and whisk until combined.
Add wet mixture to Almond mixture and mix to combine.
Add chocolate chips and mix until blended throughout.
Drop by rounded tablespoons into prepared baking sheets.
Bake 15 minutes or until golden brown and cooked through.

Almond Tarties

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I LOVE Almond anything.  Almond tarts are one of my favorite treats, however they really aren't the best for you with all the white flour and sugar.  I wanted to make a healthy version of an almond tart using whole wheat flour and honey instead of white flour and sugar.  I also wanted to make it Dairy free, so I used coconut oil too!

I came up with these little mini Almond tarties (a mix between a tart and a cookie)!

Ingredients


            1/2 cup Honey



            1/3 cup Coconut Oil



            1 egg



            1 teaspoon almond extract



            1/2 teaspoon vanilla



            1 cup whole wheat flour



            1/2 teaspoon baking powder



            1/8 teaspoon baking soda



            1/2 cup chopped almonds



            1 ecipe Almond Glaze (optional)



Almond Glaze

            1/2  cup powdered sugar



            1/2  teaspoon almond extract



            2   teaspoons Almond milk


Directions

1.     
Preheat oven to 325 degrees F. Line 16 muffin cups with silicon baking cups; set aside.

2.     In a small saucepan, melt and stir Coconut Oil and Honey over medium heat until smooth. Remove from heat; cool slightly. Stir in egg, almond extract, and vanilla.



Honey and Coconut Oil

Melted down honey and coconut oil

3.     
In a small bowl, stir together flour, baking powder, and baking soda.

4.     Add flour mixture to oil and honey mixture; stir just until combined. Stir in 1/3 cup of the chopped almonds.



Batter all mixed up

5.     
Spoon batter into silicon cups, filling each half full.

I used a cookie scoop for each Tartie

6.     
Bake in the preheated oven for 14 minutes or until tops are lightly browned.

7.     Cool in muffin cups for 5 minutes. Remove from muffin pans; cool. Drizzle cooled cookies with Almond Glaze if you choose. 
     

Make a tea and enjoy a Tartie or two!

Best Blueberry Muffins: A healthy breakfast muffin

This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I got older I got a few recipes from her. I wish I'd got more! 

Here is one of the recipes she made for is kids when we came up to her farm! I have modified it to make it more healthy but you would never know! The kids tried it this afternoon and were smacking their lips! 

I have used the base of this recipe in so many different muffin recipes just change the berry or extract and it's a whole new muffin!

Best Blueberry Muffins: A healthy breakfast muffin

1/3 cup coconut oil

1 1/4 cups organic cane sugar or 3/4 cup honey

1 egg

1tsp pure organic Vanilla extract

2 Tbsp warm water

1 cup full fat Greek yogurt

2 1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup blueberries

Bake on 375 for 22 minutes

Healthy Breakfast ideas, that are easy to grab and go who doesn't need more of those!?!

Crackle Berry Muffins

This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I got older I got a few recipes from her. I wish I'd got more! 

Here is one of the recipes she made for is kids when we came up to her farm! I remember going up to the fish farm at Easter time and she would have a big batch of these made topped with sprinkled sugar.  She always made the best baked goods and I think my love of baking comes from her.  I have modified the recipe to make it more healthy but you would never know because they still taste amazing! 

Crackle Berry Muffins

Ingredients

1/3 cup coconut oil

1 1/4 cups organic cane sugar or 3/4 cup honey

1 egg

1tsp pure almond extract

1 cup full fat Greek yogurt

2 1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt
4-8 Tbsp milk

1 cup raspberries

Directions

• Mix together Coconut Oil, Honey, egg and extract in bowl.  
• Add to the coconut oil mixture, 1 cup of greek yogurt. Set aside. 
• Mix together all dry ingredients in a large bowl and set aside. 
• Add Yogurt and coconut Oil mixture into the flour mixture and stir together slightly. 
• Add in Milk to the consistency you like.  It will be thick. 
• Now add in berries of your choice and stir in being careful not to over stir.  
• Top with slivered almonds or a sprinkle of organic cane sugar. 
• Bake on 375 for 22 minutes