Almond Coconut Power Cookies
- 1-3/4 cups almond flour (don’t pack the flour down, it’s very dense and you will use too much if you pack it)
- 1 cup rolled oats (use certified “GF” oats if necessary, soak for 5 hours if you have trouble digesting oats)
- 1/2 cup of coconut flakes. Look for unsulfured to avoid “sulfites” which can promote allergies.
- 1/4 cup sesame seeds
- 1/2 cup sucanat sugar (lower in glycemic index and less processed than regular sugar)
- 3 organic eggs (Vegan option: 1 egg = 2 tbsp finely ground flax seeds, 3 tbsp water)
- 2 tbsp almond butter
- 1/4 cup organic coconut oil
Method: Combine all the dry ingredients together in a large bowl. In a separate bowl, whisk the eggs and add the almond butter and coconut oil, stir together. Combine both the wet and dry ingredients until the batter has no dry bits. Form into 1 inch balls and flatten with a fork onto a greased cookie sheet. Note: If you find the batter too dry (as almond flour can vary in moisture content) you can add 1/4 almond milk as well .Bake at 350 degrees for 10-12 minutes. Watch the cookies carefully, every oven varies a little bit in cooking time. Makes 2-3 dozen.
These little power gems are great for breakfast with some yogurt and fruit or as an energizing afternoon snack to keep that belly from growling. I suggest you limit your serving size to 1-2 per day – I know, it will be tough because they are so good!
· Excellent source of nutrients: Vitamin C, E, calcium, magnesium, potassium, antioxidant flavanoids
- Good fat to make it satisfying and fulfilling (fat promotes the secretion of the hormone leptin which signals the “stop eating” mechanism in your brain).
- A protein component to make it snack-worthy and blood-sugar balancing.
- Easy on the sugar, to prevent you from crashing.
- Easy to make, bake and eat – who doesn’t love that?
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