Since starting The Natural Blonde I have received lots of recipe requests, primarily for soup. This is great not only because I have a massive arsenal of soup recipes just waiting to be unleashed upon my readers, but also because quite frankly it’s easier than figuring out what recipes to post on my own. So keep the requests coming, people! When you’re happy, I’m happy. And when I’m happy, I make cookies! And yes folks, that was my not so subtle segue into today’s recipe (which is not soup but arguably better): Choco-nut Almond Cookies!
I love cookies. All cookies. I literally do not discriminate. But one cookie in particular holds a special place in my heart, and that’s a chocolate coconut cookie my grandma used to bake when I was little. As a kid I was fortunate enough to spend special weekends at the magical place that was my grandparents’ farm. There were always barn kittens to play with, apple orchards to explore, and fresh cookies to eat. Honestly, when I finally get around to inventing that time machine it’s the first place I will go (the second being Holt Renfrew because, dude – I just invented a time machine. I’m rich!)
However, since I don’t fancy my cheeks growing to the size they were in those magical days (I can’t blame baby fat at 31), I had to create a version that had all the amazing flavour without all the not-so-amazing fat and sugar calories. And as luck would have it – success! A slimmed down, paleo, gluten-free, low-sugar version of my favourite coconutty cookie was born.
So you may be thinking, “wait – coconut and almonds? Isn’t that a lot of fat?” And you’d be right. But here’s why it’s not a bad thing: Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy (translation: more calories). In fact, one study found that women who consumed 2 tablespoons of coconut oil daily for 12 weeks not only did not gain more weight than those who didn’t, but actually had lowered amounts of abdominal fat, a type of fat that many of us know is difficult to lose and is terrible for your heart health. And almonds – well almonds are the only nut and one of the few proteins that are alkaline forming. When your body is not alkaline enough, you risk osteoporosis, poor immune function, low energy and weight gain. Plus, although nuts are high in fat, many studies have shown that frequent nut eaters are thinner on average than those who almost never consume nuts.
Well that’s enough for me – bring on the cookies (and the childhood nostalgia). And kids – if you haven’t done so in a while, call your Grandma’s. They truly are the best.
The Natural Blonde
P.s. Special thanks to my girl, Crysta, for installing Photoshop on my computer. Now I can provide marginally better pictures until a new camera enters the scene.
Choco-nut Almond Cookies
- ¾ cup old fashioned oats (certified GF for those who are intolerant)
- ¼ cup almond meal/flour
- 2 Tbsp. coconut flour
- ¼ cup unsweetened shredded coconut
- ½ tsp. baking powder
- ¼ tsp. salt
- 3 Tbsp coconut sugar
- 2 Tbsp. honey or maple syrup (maple syrup is lower in sugar)
- 1 egg, lightly beaten
- 1 Tbsp. coconut oil, melted
- ½ tsp. vanilla extract
- ¼ cup 70% dark chocolate chunks/chips
In a large mixing bowl, combine oats, almond flour, coconut flour, shredded coconut, baking powder, salt, sugar, and honey/maple syrup.
In a smaller mixing bowl, whisk together egg, coconut oil, and vanilla extract. Add to dry ingredients and mix until well combined. Fold in chocolate chips.
Place bowl in the fridge and chill for a minimum of 30 minutes (this will help the cookies stick together when you form them).
When ready to bake, preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
Bake for 8-10 minutes, or until the edges begin to turn golden brown. Enjoy!
Store in an airtight container in the fridge for up to a week (but there’s no way they’ll last that long).