We are always looking for healthy snacks and deserts.
So many people we know are trying to cut back on sugars and unhealthy fats and eat more natural foods.
These are awesome with a hot cup of coffee or cacao.
We won’t say anything if you dip them!
This recipe was adapted from Oh She Glows
Ingredients: (makes 8 – 12 cookies)
Looking for Kosher 100 percent Silan Date Syrup? Click above
- 2 tbsp Galilee Green Olive Oil
- 1 tbsp vegan butter or coconut oil
- 1 tbsp of semiground almonds
- 1 tbsp of sunflower seeds
- 1 tbsp of chia seeds
- 3 tbsp of grounded flaxseed
- 2 tbsp silan (date honey) or molasses
- ½ teaspoon pure vanilla extract (optional)
- 1 cup almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 tbsp mini dark chocolate chips or finely chopped dark chocolate
Directions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the flaxseed and 1.5 tablespoons (45 mL) water and set aside for 5 minutes to thicken
3. With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the vegan butter (or coconut oil) and almond butter until combined. Add the silan and beat for 1 minute more. Beat in the flaxseed mixture and vanilla until combined
4. One by one, beat in the baking soda, baking powder, salt, oat flour, and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in the chocolate chips.
5. Shape the dough into 1-inch (2.5-cm) balls or the size you like. If the chocolate chips aren’t sticking to the dough, just press them in with your roll fingers. Place the balls on the prepared baking sheet as you t them, leaving 2 to 3 inches (5 to 8 cm) of space between them There is no need to flatten the balls as the cookies spread out as they bake desserts
6. Bake for 13 to 15 minutes, until golden brown on the bottom. The cookies will be very soft coming out of the oven, but they will harden as they cool. Let cool for 5 min- utes on the baking sheet and then transfer to a cooling rack to cool for 10 minutes more. I like to store these in the freezer so they stay nice and crispy.
Nothing more to say, but YUMMY!!!
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