Healthy Almond Meltaway Cookies.

Healthy Almond Meltaway Cookies via LashesandDashesToday I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming 🙂  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy 🙂

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the baking powder to the flour and salt.

Healthy Almond Meltaway Cookies via LashesandDashes

Mixing together the flour, salt, and baking powder.

Healthy Almond Meltaway Cookies via LashesandDashes

Measuring the Organic Cane Sugar into my bowl.

Healthy Almond Meltaway Cookies via LashesandDashes

The sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Creaming the sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the Almond extract and egg.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the flour to the dough.

Healthy Almond Meltaway Cookies via LashesandDashes

The cookie dough all mixed up.

Healthy Almond Meltaway Cookies via LashesandDashes

Using my cookie scoop to measure out the dough for each cookie.

Healthy Almond Meltaway Cookies via LashesandDashes

Cookies ready to go into the oven.

Ingredients:

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon flaked sea salt (or can use regular table salt)

1 cup BetterBody Foods & Nutrition Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

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