I have always loved to bake… or maybe I just love to eat what I have baked! Which is why I can not bake a lot, because I eat it all! Now I enjoy finding recipes to bake that I would have never imagined could be sugar free, relatively healthy and still delicious! Often I find myself letting the kids eat cookies for breakfast and snack now not just dessert! Which they think is great and they have no idea they are good for them!
These Almond Joy Cookies are the best sugar free cookie that I have found so far! Who doesn’t love Almond Joys?! These cookies have all my favorites chocolate, coconut and almond flavor! Often when you replace sugar with natural sweeteners like honey or maple syrup the texture changes. With these Almond Joy Cookies the texture and shape stay the same. They are sweet and chewy, just like my favorite chocolate chip cookies!
- 1 c (100g) instant oats
- ¾ c (90g) whole wheat flour
- 1 ½ tsp (4g) baking powder
- ½ tsp (1g) cinnamon
- 1/8 tsp (1g) salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- ¾ tsp (4mL) almond extract
- ½ c (120mL) Maple Syrup or honey (I have used both and prefer the syrup, but both work great)
- 2 tbsp (10g) shredded unsweetened coconut
- 2 tbsp (28g) finely chopped dark chocolate
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the syrup. Add in the flour mixture, stirring just until incorporated. Fold in the coconut and a little over half of the chocolate. Chill for 30 minutes (I have skipped this step, if you are crunched for time.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Press the remaining chocolate into the tops, and flatten slightly. Bake at 325°F for 12-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
- Notes: It’s extremely important to measure the oats correctly. They should be measured like flour. If scooped directly from the container, you’ll end up with 1.5 times as many oats, which will make the cookies dry and crumbly, as well as prevent them from spreading in the oven.
Recipe Adapted From: amyshealthybaking.com
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