Last week, my recipe for Almond Snowflake Cookies was featured in the Philadelphia Inquirer along with delicious plant-based cookie recipes from many other chefs. These tasty holiday treats do not contain any refined sugar, and since they're made from clean ingredients, they're fairly healthy. Since the holidays are coming, I thought I'd share it here.
Since this recipe is a no-bake cookie, it's super easy – a good one for kids to help with. It's runner-friendly since it's made from whole food ingredients. These little gems are also great refuel bites after a hard workout, any time of year. They're like mini power bars. If you want to up the protein content, simply mix in a scoop of your favorite protein powder, preferably chocolate, and add more agave nectar or a bit of water if they seem too crumbly. My favorite is Vegan Protein and Greens. (Don't add more than one scoop of protein powder or the taste will be too chalky.) Enjoy!
Almond Snowflake Cookies
(vegan, gluten-free, dairy-free)
- About 1 cup soaked almond meal (soak in water for 1 hour then drain and squeeze out excess moisture)
- 2 T of raw cacao powder or cocoa powder
- 1/4 tsp cinnamon
- 1 T coconut oil
- 3 T agave nectar or or maple syrup
- Pinch sea salt
- 2 T brown rice flour
- About 1/2 cup unsweetened flaked coconut
Makes 18-24 snowballs
Using your hands, mix everything except coconut flakes in a large bowl. Spread coconut flakes on a dish.
Roll mixture into balls – about 3/4-1 inch in diameter. Mixture should be somewhat firm – so you may need to add extra brown rice flour. Roll in coconut and place on a cookie sheet. If you want to get fancy, place them in pretty holiday mini muffin liners. Refrigerate for a few hours until firm.
How easy was that?
Almond meal is the foundation of this recipe, soaked to make it more pliable.