The holidays are upon us! For my family (and for most others), that means cookies. Lots and lots of cookies. Every Christmas, my mom, sister and I made a pretty large assortment of cookies (no matter how many people we were having over).
Sugar cookies, gingerbread men, chocolate snowflakes, molasses crinkles, pumpkin chocolate chip, you name it, we made them.
My problem with cookies is that they are usually bite size, which always gave me the misguided impression that just “one more” wouldn’t hurt. Before I knew it, I would eat more than I could count. Portion control? No such thing when it comes to cookies :).
I wanted to add a healthier cookie to the mix to help keep my waistline in check through the holidays. These almond cookies are protein-packed, relatively refined sugar free, and devoid of white flour.
Not only that, my sister’s boyfriend now requests them every year. He will eat just about anything but I still think that if a guy gives not only a stamp of approval but a request on a “healthy” cookie, they have to be pretty darn good!
Dark Chocolate Dipped Almond Cookies
- 1 ¼ Almond Meal*
- 2 ¼ Whole Wheat Flour (or sub another flour)
- 1 tsp Baking Powder
- ½ tsp Salt
- 2/3 cup Honey
- 1/3 cup Canola Oil
- 3 TBSP Vegan Butter (such as Earth Balance)
- 1 Flax Egg (1 TBSP Flaxseed + 2 ½ TBSP Water)
- 1 tsp Vanilla Extract
- 1 TBSP Sugar (optional)
- 1 ½ cup Dark Chocolate chips
Preheat your oven to 350°F. In a large bowl, combine almond meal, flour, baking powder and salt. Stir until just combined. In a medium sized mixing bowl, beat honey, oil and butter with an electric mixer until creamed together. Beat in the flax egg and vanilla until combined. Add the wet ingredients to the dry ingredients and stir to combine. Refrigerate the dough for one hour.
After the dough has chilled, roll into 1-inch balls and place on prepared baking sheets about 2 inches apart. Dip the bottom of a glass in sugar and press onto the cookies to flatten them slightly. Bake for 10-13 or until they are set and the bottoms are golden brown. Transfer to a cooling rack and allow to cool completely.
For the chocolate sauce, heat the dark chocolate chips in the microwave in 30 second intervals (stirring in between) until melted. Dip half of each cookie in melted chocolate, set on wax paper and let cool until the chocolate hardens.
*Almond meal can be found at some grocery stores (I found mine at Trader Joe’s). If you can’t find it, simply process 1 cup of whole almonds in a food processor until meal has formed. Be careful not to process too long or else you will end up with almond butter!