This past year I’ve been experimenting a lot in the kitchen and now I can say I feel a lot more comfortable when trying on new recipes and ingredients. One of those ingredients that I was always skeptical is almond flour. I don’t know why every time I saw a recipe that called for almond flour I would just skip it and move on to the next one.
But it was until not long ago, I made a decision to start looking for healthier “dessert” options. One night, I was scrolling about on Instagram and I saw a picture that Monique from amitiouskitchen.com posted of her almond flour chocolate chip cookies, and all of a sudden it clicked. I saw the ingredient list and was impressed of how short it was and the kind of ingredients she used (no sugar, or butter) that I just had to make them. I knew I was going to make L so happy, and at the same time, I would be comfortable knowing that I used healthier ingredients.
So on I go to my favorite store ever, Trader Joe’s and got some almond flour, and I got to work. The other ingredients I already had at home and I started whipping up right away. I love when recipes are easy and fast. This was one of them.
The recipe Monique had called for collagen, but I don’t feel comfortable buying collagen which is produced from skin and bones of animals. There are a few options of plant based collagen that I have yet to try, but for this recipe I left it out. You can follow the original recipe from Monique here.
Now, back to the recipe, these cookies are so delicious! I don’t like sweets as much and this recipe won me over. And also it is super easy to make, I would say it took me longer to place the dough on the baking sheet than everything else, as it is a little bit sticky (in fact, I might add a little bit more flour since I’m not using the collagen). Plus they are ready super quick so you don’t have to wait too long to eat them. Both L and me thought they tasted better the next day.
So there you go! It might be to late to post a recipe that involves using the oven since everyone seems to be having warmer weather up in the norther hemisphere. But for those of you starting fall, maybe you want to try it?
This recipe is one for the books, it has been added to my now short list of dessert recipes, for satisfying both my not so sweet and L’s super sweet tooth. We have now found the perfect balance.
Here are the links to buy the products that I used to make this delicious recipe:
organic cotton oven mitt // molded bamboo whisk // measuring cupss measuring cup // non-stick pans // glass bowl set
