Tuesday, December 22, 2015

Coconut Almond Cookies

Coconut Almond Cookies with Chia Berry Jam

This is a remake of a classic holiday cookie that is gluten-free, swapping regular flour for low-glycemic almond flour, which won’t cause a quick rise in blood sugar. Add in chia seeds with the jam, which provide protein, fiber and anti-inflammatory omega-3 fatty acids. Amazingly delicious!
  • ½ cup almond butter
  • 6 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups almond flour
  • 2 tablespoons ground flax seeds or flax meal
  • pinch of sea salt
  • 1 ¼ cups fresh or frozen blueberries
  • 2 tablespoons coconut sugar
  • 1 tablespoon chia seeds
  • 2 tablespoons shredded unsweetened coconut
Instructions: Heat oven to 325° F. Cover a cookie sheet with parchment paper. In a small saucepan, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the berries soften and sugar is melted, about 5 minutes. Add the chia seeds and stir well. Reduce heat and simmer for about 5 minutes or until thickened. Remove from heat and cool.
Wisk almond butter, syrup and extracts until smooth. Add the almond flour, flax meal and salt and mix by hand with a spoon until dough forms. Add a drop or two of water if dough is too dry. Measure one tablespoon of dough and roll into a ball. Place on cookie tray, 2 inches apart. Press your thumb into the center of each ball and fill with ½ teaspoon of jam. Sprinkle with shredded coconut and bake for 18 minutes until golden brown. Cool completely.
Recipe adapted from www.adashofcompassion.com and contributed by Dawn Kurth of No Kidding Nutrition.
Disclaimer: This content is solely for informational purposes and should not be substituted for medical or chiropractic advice. It is recommended that you seek professional advice by a licensed health care professional.
Scott Chiropractic and Wellness
Matthew Scott, DC
5080 Virginia Pkwy Ste 550
McKinney, TX 75071

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