It’s the day between Valentine’s Day (Feb 14) and National Almond Day (Feb 16). Two food-centered holidays practically back to back?! That calls for a chocolate almond celebration.
In honor of National Almond Day, the folks at California Almonds sent me a “life hack” kit of almond goodies, tips, and recipes. I thought it would be fun to create a healthier Valentine’s day cookie that combines the best of both holidays:
- Cocoa Powder: a potently flavorful, antioxidant-rich, calorie-free aphrodisiac
- Almond Butter: an all-natural, creamy, protein-packed, fiber-filled nut butter (and friend to jellies and jams worldwide)
To get all the health benefits from this cookie, make sure you use non-alkalized cocoa powder / non-Dutch Processed cocoa powder. You’ll often see it labeled as “natural, unsweetened cocoa powder.” Non-alkalized powder has a richer chocolate flavor and way – WAY – more antioxidants than the processed stuff.
Chocolate Almond Butter Cookies
Adapted from Two Peas & Their Pod
Yield: 35 cookies Prep Time: 15 minutes Cook Time: 10 minutes
- 1 cup white whole wheat flour
- 1/4 cup non-alkalized cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup all-natural almond butter (no sugar added)
- 1/2 cup brown sugar
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- 1/2 cup Reduced Sugar Craisins
- 1/2 cup chocolate chips
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together whole wheat flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium-high speed for 2-3 minutes until lighter and fluffy.
4. Add skim milk and vanilla extract and beat until combined, scraping down the sides as necessary.
5. Turn the speed to low and mix in dry ingredients until just combined.
6. With a silicone/wooden spoon or rubber spatula, stir in the oats, Craisins, and chocolate chips.
7. Roll the cookie dough into tablespoon-sized balls and place on the prepared baking sheet 2 inches apart. Gently flatten the dough with your hand (it should be about 1-inch x 1-inch). Bake for 10 minutes, remove from oven and let cool on baking sheet for 2 minutes. Transfer to a cooling rack to cool completely.
[Disclosure: California Almonds sent me almond products, which I used in this blog post. I was not paid for this post. All opinions are my own.]