Gluten, Dairy & Refined Sugar Free!
Cookie lovers plus healthy food buffs, you are in luck! This cookie is the perfect guilt free option for anytime of the day. This recipe makes 30-34 cookies; therefore, it’s the perfect dough to freeze or for gift giving! I did both and had plenty to eat throughout the week as a much needed snack during the crazy work day. Plus, this cookie is filled with heart healthy ingredients which is much needed after a stressful and anxious year we endured and continue to endure. Sit back, relax and eat up! Plus, pass this out as a thank you or a much needed hello after not seeing someone for while.
Heart Healthy Fun Facts:
- Pistachios: Helps control sugar levels with those in diabetes and decrease levels of bad cholesterol.
- Medjool Dates: They also reduce bad cholesterol that keeps fatty deposits from building up in your arteries. Thanks dates and pistachios!
- 3 Cups Almond Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 Cup Coconut Oil
- 1 Cup Coconut Sugar
- 2 Eggs
- 1 tsp Almond Extract
- 6-8 Medjool Dates Pitted
- 1/3 Cup Pistachios w/o shells
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Cream the coconut oil and sugar on low speed for a few minutes.
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Add eggs and almond extract and continue to cream on low speed for an additional couple of minutes.
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Mix all dry ingredients together and slowly add to the mixer in about three to four separate batches. Once it is all incorporated, then stop mixer.
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Chop the dates and pistachios into smaller pieces. And then add them to mix and gently fold them into the cookie dough.
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Use your cookie scoop or spoon to spoon on parchment or reusable baking sheet. Don't forget to add a pinch of salt to each cookie before it bakes!
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Bake 350 degrees for approximately 12-16 minutes. Mine took at least 14 minutes.
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You want a golden brown bottom and golden brown on top to make sure you get the perfect almond flour cookie texture!
