Lovely Ginger gifted us with her scrumptious healthy desert last night at bible study!! She gave me the recipe, so I of course wanted to pass the treat along to you too!!! Seriously. I’m a FAN:) With fall in the air, it makes me want to fill the house with warm, sweet baking aromas!:) Enjoy!:) XO!
5 cups almond flour/ meal (you can get this at a health food store…ie. I know Jimbos has it for sure, since I bought some! hehe! P.S. I loooove baking with nut flour…I feel like it doesn’t put on the “weight” like starchy flours and processed carbohydrates)
1 teaspoon sea salt (much better than regular table salt!)
1 teaspoon baking soda
2 tablespoons vanilla extract
1/4 cup tapioca flour/starch (again, sold at health food store)
1/2 cup grapeseed or sunflower oil (I personally like baking with melted organic cold-pressed coconut oil…the fats in there are SUPER good for you and your body! No joke, I personally feel “skinnier” when I incorporate coconut oil in my diet…in baking…or on steamed veggies instead of butter, etc.)
1/2 cup agave nectar
3/4 cup chocolate chips (I’d encourage you to find chocolate chips that are as “clean” as possible…ie. no milk, milk fat, soy lecithin, cornstarch, etc….Jimbos has some organic 65% dark chocolate chips that I think are the bomb-squiggles!)
Stir wet ingredients into dry dry ingredients and refrigerate for 20 minutes. Preheat oven to 350 degrees. Spoon tablespoons of dough onto non-stick cookie sheets or onto parchment paper-lined baking sheets and bake 5-7 minutes or until golden brown. Let cool for about 5 minutes and remove from cookie sheet.
**Adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (celestial arts, 2009)
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