After only getting four hours of sleep I really needed something protein dense and a little sweet to get me through my workout and my work day! So, I was going to make my apricot cashew cups with cherries instead of apricots, but I thought a cookie would hit the spot better. Also, since I am on day 5 of a 22 day challenge I knew I would get some frowns when I posted a picture of the cookie to our board, but I don’t consider these cookies a non-healthy item! They are free of processed sugars, grains and butter. The fats are almost 100% from nuts, so I just went with it.
I guess most importantly is I want to encourage people to eat items like this when they are doing clean eating or fitness challenges. I know the goal is to lose weight and these may seem like you are setting yourself back, but how are these cookies different than a Larabar or a protein bar? It is just because they are called a COOKIE that you think, “OH, she (or I) should not be eating that!” WRONG! If you work out and run as much as I do then you should be eating these!
All right enough of my sermon! Aside from these cookies we are doing great on the home front. Luke’s doctor gave the go ahead for him to eat rice, which is UBER exciting for him. For those who know my husband his lifeline in the past was Asian food, so when he went on the AIP diet rice was the toughest one! He still can’t have soy though he has to be really careful when he goes to Chinese restaurants and only get steamed veggies with rice and then he adds coconut aminos, which is like soy sauce. FUN TIMES!
Enough ramblings for one day….I need to get my BUTT to work
- 1 C Almonds, raw
- 1 C Cashews, raw
- 1/4 C Almond Butter
- 2 tbsp Palm Oil Shortening
- 1 Egg
- 1 1/2 C Almond Flour
- 1/4 C Coconut Palm Sugar
- 1/4 C Agave Nectar
- 1 tsp Sea Salt
- 1 tsp Baking Soda
- 1 tsp Maple Extract
- 3/4 C Cranberries
- 3/4 Chocolate Chips
- Preheat the oven to 350 degrees.
- Add nuts to a food processor and mix until the oil from the nuts starts to break down into a butter. Once this happens add in the palm oil shortening and the almond butter. Continue to process until a smooth butter forms.
- Add in the almond flour, baking soda, agave nectar, egg, maple extract, sea salt and coconut palm sugar. Pulse 8-10 times until the liquids are completely combined. You may need to stop the food processor and stir by hand.
- Pulse in the chocolate chips and cranberries.
- Drop by heaping spoonfuls onto to a cookie sheet (about the size of a golf ball) and bake for 10 minutes.
- Allow to cool on the pan for a couple of minutes before transfer to a cooling rack.