Happy Valentines Day everyone! Whether you’re a lover or a hater of this pretty ridiculous holiday- You’ve gotta love an excuse to stuff your face with baked goods, chocolates, fruit covered in chocolate, candy hearts and then wash it down with wine or (but preferably AND) champagne with out getting a belly ache… Yeah, good luck!
My friend Aly brought me these beautiful tulips, I’m feeling pretty lucky and its not even officially Valentines Day!These almond cookies are pretty outrageous- in the healthiest way possible. Pom Pom got this recipe from her friend Joanie and Joanie must have got this recipe from an angle because they are that good.
They are made with almond flour/meal which gives it a chewy, nutty texture. Then you mix that with a hint of mint extract and dark chocolate chips and it’s like a Girl Scout Thin Mint Cookie and a chocolate chip cookie got married and had little chocolate mint almond cookie babies. Plus… they are gluten free, vegan and guilt free (kind of) after you eat the whole plate. Enjoy!
Heaven on Earth Almond Cookies:
- 2 1/2 cups Almond flour/meal (this can be found in the bulk section at Whole Foods or any health food store. Bob’s Red Mill also makes it, usually in the gluten free section)
- 1/2 teaspoon Kosher sea salt
- 1/2 teaspoon baking soda
- 1/2 cup grapeseed oil or canola oil (I used canola this time because I didn’t have grapeseed on hand but either is good)
- 1 tablespoon vanilla extract
- 1/2 cup agave nectar
- 1 cup 70% dark chocolate, chopped (or use dark chocolate chips)
- 1/2 teaspoon mint extract
- Preheat oven to 350
- Combine dry ingredients in a large bowl
- Combine wet ingredients in a smaller bowl
- Mix dry and wet ingredients together and stir in chocolate chunks
- Roll dough into 1″ balls and softly press/flatten dough onto a well greased cookie sheet
- Bake for 8-12 minutes until edges begin to brown.
- Cool on wire wracks (if you can wait that long)
- These would also make really good ice cream sandwiches- place a scoop of your favorite flavored ice cream or sorbet and let them set in the freezer for at least 1 hour before serving.