Almond Coconut Cookies

Almond Coconut Cookies

 I have been trying to decrease my intake of sugar and simple carbs. I usually don’t really have a sweet tooth but because I am trying not to eat sugar I am therefore craving it. So this morning I wanted to make a cookie that would satisfy my craving for something sweet but would still be lower in carbs and even offer some nutrition. These cookies are gluten free, dairy free, egg free, soy and corn free and very low in sugar. They are sweetened with a bit of honey. What they are not is taste free. They are surprisingly good. Additionally they are high in fiber and are incredibly satisfying. And Yes! the kids and husband actually like them. Store them in the fridge and feel free to use these as a healthy snack in between meals.           

Almond Coconut Cookies         

2 cups raw almonds
1 cup fine shredded unsweetened dried coconut aka coconut powder
1/8 tsp cardamom
1/4 cup melted coconut oil
1/4 cup honey (or agave nectar for vegan)
1/2 tsp sea salt
4 oz 60% -72% chocolate. (I used Ghirardelli)         

In a food processor add almonds and process until you have as fine a meal as your machine will make. Add remaining ingredients and process for another minute or two. When you see the “dough” coming into a ball it is done.  If it doesn’t come into a ball, keep adding more oil until it comes together.  The oil is what holds the cookies together.  Line cookie sheets with parchment paper. Take teaspoons full and roll into balls and press down into discs about 1/2 inch thick. Bake in preheated 350 degree oven for 10 minutes until they are just starting to brown. While cookies are baking, slowly melt melt chocolate in a small nonstick pot. When cookies are done let them cool for a bit then drizzle chocolate over top. Store in the fridge.   

This post was posted at the following Blog Carnivals:    

Wholesome Whole Foods     

Food Revolution Fridays

Food Renegade

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