Almonds are something that I consume regularly. I probably have almonds at least once a day everyday. They are in my morning coffee, smoothies, desserts, dips, trail mixes, salads etc. Almonds have such a unique quality to them, that they are so versatile. They can be made into almond milk and almond flour both of which replace dairy and regular flour easily.
Almonds are an amazing source of healthy fat and protein. They are also packed with vitamin e, magnesium, and potassium.
Not only are these gluten free cookies made with real almonds, but they are made with almond butter and almond flour.
Makes 15 cookies
1 cup oat flour
1/2 cup almond flour
1/2 tsp baking powder
pinch of salt
1/2 cup melted coconut oil
1/2 cup coconut sugar
2 tbsp almond butter
2 tbsp tahini
1 tsp vanilla extract
1/2 cup chopped almonds
Directions: Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, mix together the oat flour, almond flour, salt, and baking powder. In another mixing bowl, mix together the coconut oil and the coconut sugar. Mix until coconut sugar is semi melted. Then add the egg, vanilla extract, almond butter, and tahini. Mix well. Then fold in the dry ingredients. Once well combined, fold in the chopped almonds. Then begin scooping out 2 tbsp of dough and place onto the lined pan. Option to flatten to a cookie shape. Leave an inch between each cookie. Bake for 12 minutes. Remove from heat, transfer to a cooling rack, let cool and enjoy!
Pro tip: Almond butter, tahini, and coconut oil adds a significant amount of oil to the recipe. I recommend mixing your tahini and almond butter well before adding to the recipe (tahini and almond butter tends to separate in packaging which can make it an oily consistency if not mixed well).
I cannot wait to hear your feedback in the comments below!