Saturday, March 31, 2018

Almond Flour and Oatmeal Chocolate Cookies

I always, always make time to do some research in the kitchen, removing guilt whenever I feed something delightful to my family.  It's really hard to get focused and staying up tuned to healthy living especially when you have a diabetic in the family.

To be honest, we do sometimes buy local and commercialized pastries just to soothe our cravings for some sweets.  I would always reprimand my diabetic daughter on her snacking habit, however, I could not always be present in the kitchen to make some good ones for them.  

But, whenever I do have time, I make sure I'll be giving them something they would love and will not harm them.  Meaning, it's not serving products out of refined sugar, therefore limiting the harmful effects of sugar in our body.

Do you know that eating too many sweets can make blood sugar unstable?  I would know if my daughter is by any chance on this stage when we would notice mood swings, fatigue, and headaches, and when she'd be craving for more sugar. 

Here's ho sugar affects our inkling for more sweets, cravings set the stage for a cycle of addiction in which every new hit of sugar makes you feel better temporarily but, a few hours later, results in more cravings and hunger. On the flip side, those who avoid sugar often report having little or no cravings for sugary things and feeling emotionally balanced and energized.

So, why then would I not replace refined sugar or any products that would be broken down into sugar knowing this and many other bad causes?

Here's what I did to my usual Chocolate Cookies Recipe.

I replaced flour with almond flour and white sugar with organic (or not) coco sugar.


Though the cookie isn't that moist like what it is called for in the original, it has a mealy texture to it, not crumbly but a little cakey.  I love how it is held together so that whenever you bite the cookie stays intact.

Are you ready to try the guiltless chocolatey cookie that stole my heart in every bite?


Below is the recipe, en-JOY!



1/3 cup melted Anchor Unsalted butter
1/4 cup organic sugar (regular sugar or coconut sugar will also work)
2 tablespoons honey
1 egg, at room temperature
2 teaspoons vanilla extract
1 1/2 cups packed fine almond flour (do not use almond meal)
3 tablespoons oatmeal 
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 350 degrees F.

In the bowl of a food processor, add in butter, sugar, honey, egg and vanilla extract. 
Process for 20-30 seconds until well combined.

Next add in almond flour, oatmeal, cocoa powder, baking soda, and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.

With a medium-sized ice cream scooper, scrape up the batter into a baking sheet lined with wax paper and bake for 15 to 20 minutes.

 Makes about 15 cookies.

You can add frosting, but I didn't anymore, instead, I topped each one with dark chocolate bits.

For the frosting: Beat butter, powdered sugar, cocoa powder and vanilla on medium high until smooth and fluffy, about 2 minutes. Frost each cookie then decorate however your heart desires.

for more healthy home-baking ideas, check the link below:

Gluten-free Chocolate Banana Muffin


I would love to hear your thoughts on my post, care for a comment?