The most consistent thing in life is change.
That was the opening line of a speech I wrote as a senior in high school, right before graduation.
This week I’ve been reminded of how quickly life changes. Andrew graduated Kindergarten, and is now a full-blown elementary student!
It still feels like just yesterday he was a tiny little bundle.
My solution for life’s changes is to bake cookies, and these chocolate macnut cookies really hit the spot.
Form the dough into a log, freeze, and then slice into perfectly shaped cookies.
2 cups blanched almond flour
2 tablespoons flax meal
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup unsweetened cocoa powder
⅓ cup coconut oil, melted over low heat
⅓ cup raw honey
1 tablespoon vanilla extract
½ cup Macadamia Nuts, chopped
Preheat oven to 350 degrees F. Grease a cookie pan with coconut oil, set aside.
In a medium bowl combine the almond flour, flax meal, salt, baking soda and cocoa powder.
In another medium bowl combine the coconut oil, raw honey, and vanilla extract.
Add the dry ingredients to the wet ones and mix until just combined. Add the macnuts. Do not overmix!
Form the dough into a log with a 2.5 inch diameter, wrap in plastic wrap and place in the freezer for 1 hour.
Remove dough from freezer and unwrap. Slice the log into cookies about ½ inch thick. Place on prepared baking sheet and bake for 7-10 minutes. Allow to cool on the baking sheet for 30 minutes before removing.
Calories: 100
Fat: 7g
Carbohydrates: 5g
Sodium: 27mg
Fiber: 1g
Protein: 3g
Sugar: —