I’m always trying to put together recipes that use almond meal. Since I started making my own almond milk, I constantly have it kicking around. You can dehydrate it into almond flour, but who wants to do the extra work?
These cookies are healthy enough for breakfast or a snack. Lightly sweet, hearty, a bit cakey and full of superfoods. They come together quickly, and best of all, you only need one bowl. I like to make them in my stand mixer, but with a little elbow grease you could do it by hand too.
Superfood Anytime Cookies
Makes about 28
1 large ripe banana, mashed
1/2 cup pumpkin puree (either canned or homemade)
1/2 cup almond butter (if using unsalted, add 1/2 tsp salt)
2 tbsp coconut oil
3 tbsp agave nectar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1-2 tsp cinnamon (I like lots)
1/2 cup almond meal
1/2 cup spelt flour
1 cup rolled oats or spelt flakes
1 tbsp each: flax seeds, chia seeds, hemp hearts
3 tbsp goji berries
1/4 cup unsweetened, shredded coconut
2 tbsp chopped pecans
2 tbsp cacao nibs
Preheat oven to 350.
Add all ingredients from banana to cinnamon in a bowl. Combine well. Add almond meal, flour and oats and combine. Add your mix ins and stir until just incorporated.
Line a baking sheet with parchment paper. Drop by rounded teaspoon, flatten gently and shape. The cookies will not spread much, so they can be close together.
Bake for 15-18 minutes, or until lightly browned. Cool 5 mins on cookie sheet, then transfer to a wire rack to cool completely. Store in an airtight container.
I plugged the recipe into an online calorie calculator and came up with 113 calories, 7g fat, 3g protein per cookie.