These cookies are delicious! They make me feel like I’m cheating, even though they’re gluten free and incorporate very little agave nectar as sweetener. But beware these cookies are addictive, and not inexpensive. Almond flour is used as the base and can be found at health food stores. Last time I made these cookies I ran out of almond flour and used a ½ cup of spelt flour instead. They were just as good. So if you want to keep costs down, substitute a ½ cup of almond flour with a ½ cup of spelt flour.
You weight watchers say, “Oh no, these cookies are pure nuts—pure fat.” Yes it’s true, almonds and pecans are high in fat, but good fat and studies have shown that those of us who eat nuts are thinner. Nuts are filling and satisfying, they have ample vitamins and minerals to keep our bodies from wanting to consume empty calories. According to the International Journal of Obesity and Related Metabolic Disorders, “After six months, those on the almond added diet had greater reductions in weight, body fat, total body water, and systolic blood pressure. Those eating almonds had a 62 percent greater reduction in body mass index score, 50 percent greater reduction in waist circumference, and 56 percent greater reduction in body fat compared to those on the low calorie complex carbohydrate diet.” So enjoy and if you’re trying to lose weight (fat), eat a few of them, not the whole batch in one sitting.
This is my friend Ashley’s recipe. You’re going to want to thank her.
Makes between 12 – 18
- 1 ¼ cups blanched almond flour
- Pinch of sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- ¼ cup carob chips (I like more)
- ½ cup pecans, finely chopped
1. Preheat oven to 350 degrees. In a medium bowl, combine almond flour, sea salt, and baking soda. In a small bowl, whisk grapeseed oil, agave nectar and vanilla together. Mix wet ingredients into dry. Mix in pecans and carob chips.
2. Line a baking sheet with parchment paper. Form dough into ½ to 1-inch balls onto prepared baking sheet and press gently down with a fork. They can be high cookies – you do not have to press them flat because they fall apart. (Wet your hands with water if batter is too sticky when forming cookies.) Bake for about 6-10 minutes, depending on size, until golden brown. Cool.