Not that I have anything against cookies made of flour or flour in general. I just think that if I'm going to splurge on a dozen cookies, they might as well be a little healthier and not just empty calories. Also if you have little ones, they will be able to have these cookies as a healthy snack or even for breakfast along with some fresh fruits, without you feeling bad about it.
Aside from their nutritional
value, these cookies are delicious!! They are crunchy when they come out of the oven and I keep them in an air tight container in the fridge where they stay crunchy. I couldn't tell you for how long they can last in the fridge since these cookies don't last more than a couple of days in our house before I have to make another batch. And by batch I mean a 100 cookies.
- 1/2 cup softened butter (8 Tbsp)
- 1/2 cup brown sugar
- 1 egg
- 1 cup raw almonds
- 1/2 cup granulated sugar
- 3 cups rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chips
- Dry ingredients: In a food processor blend together almonds and granulated sugar until powdery; pour in a bowl. Blend the oats until fine; sift and add to the almond mixture. Mix in the baking powder and baking soda. Set aside.
- Wet ingredients: In a large bowl beat the softened butter and brown sugar until creamy. Add the vanilla and salt. Add the egg and beat for 3 minutes until fluffy.
- Preheat your oven to 350F.
- Add the dry ingredients to the wet ones and mix using a wooden spoon. Do not over mix your cookie dough at this point. Add the chocolate chips.
- Use a measuring teaspoon (or tablespoon for bigger cookies) to form cookie dough balls and dump into a cookie sheet covered with parchment paper.
- Bake for 8 to 10 minutes.
This recipe makes 6 dozens (teaspoon sized cookie dough balls)
Nutritional Facts for 1 cookie:
50 cal, 6g Carbs, 3g Fat, 1g Protein