Almond- Chocolate Chip cookies & Almond Butter Truffles

Christmas day is just around the corner and providing sweet treats that will help keep you on track can be tricky.  This year, have no fear because better-for-you sweet treat recipes are here!  Almond-Chocolate Chip Cookies are just enough to kick a sweets craving at your party.   No-Bake Almond Butter Truffles will provide the delicious marriage of nut butter and chocolate so you can feel indulgent without destroying your goals. Enjoy!

 

Challenge of the Week: The hustle and bustle of the Christmas season often includes less rest and more stress, which leads to more illness.  This year give yourself a little immune boost by forcing yourself to sit still for 3-5 minutes at home, in your car, in the bathroom, or anywhere else you can!  Take slow deep breaths, feel your heart rate calm down and let your mind clear or be thankful for blessings around your.  A little breather can make a big difference in our body’s chemistry!  Ready, set, breathe!!

Almond- Chocolate Chip cookies
Yield: 24 cookies

ingredients:

1 cup almond flour (also sold as almond meal or ground almonds)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons agave nectar
1/2 teaspoon vanilla extract
1/4 cup semisweet mini- chocolate chips

directions:

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats
  2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
  3. Drop dough by level teaspoonfuls (literally- a measured teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.

    No Bake Almond Butter Truffles

    For the almond butter base:

    • 1¾ cups almond flour
    • 2 tablespoons almond butter
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons maple syrup, warmed if refrigerated
    • ¼ teaspoon cinnamon
    • ¼ teaspoon vanilla extract
    • Pinch of fine-grain sea salt, to taste
      For the chocolate sauce:
    • 3 tablespoons coconut oil, melted
    • 3 tablespoons pure maple syrup, warmed if refrigerated
    • 2 tablespoons cocoa powder
    • Pinch of sea salt, to taste

    Directions:
    1.  Line a muffin pan with liners and make sure there is enough room in the freezer for the muffin pan.
    2. In a large bowl, combine all of the ingredients for the base. The dough should be a little bit sticky, similar to the texture of cookie dough. Equally distribute the dough into the bottom of the muffin pans. Press down until it is smooth and flat.
    3. In a small bowl, combine the chocolate sauce ingredients, whisking together until smooth. Equally spoon the chocolate over the base of the cups. Top with flaked sea salt, sliced almonds, or coconut.
    4. Place the muffin pan in the freezer for about 30 minutes before enjoying. Store remaining cups in the freezer until ready to eat.

Kay Simms, M.S., CSCS, HFI

Professional Trainer/Partner/Fitness Expert