250K views · 14K reactions | Crunchy Almond Seed Chocolate Cookies by @nutriholist - NO FLOUR, NO OIL, NO REFINED SUGAR 💯 If you’re looking for an easy cookie recipe this holiday season that contains NO flour, oil, or refined sugar and is made with less than 8 simple wholesome ingredients in ONE BOWL, look no further! I’ve made it 3 times in the past week! It’s that good. I used egg and honey in this video but there’s a vegan option on the blog. You can also make it #nutfree if that’s your thing. Here’s what you’ll need 👇🏼 SAVE the recipe and SHARE with a friend you’d like to try it with ✨ Link to the full recipe and instructions below + in my bio and stories (or DM me!). Enjoy ❤️ 1/2 cup raw sliced almonds 1/2 cup raw pumpkin seeds (or sunflower seeds) 1/2 cup unsweetened coconut flakes 1/4 cup honey or maple syrup 1 large egg (flax egg also works but see recipe notes) 1 teaspoon vanilla extract 1/4 teaspoon sea salt 150 grams (5 oz) dark chocolate (I used 70%, use 100% for no sugar) Full recipe here 👇👇👇 nutriholist.com/crunchy-almond-seed-chocolate-cookies #nutriholist #cookierecipe #grainfree #flourless #almondcookies #healthycookies #healthydessert #healthyeasyrecipes #sugarfree #paleorecipes #holidayvibes #viralrecipes #viralvideos #easyrecipes #holidaydessert #holidayrecipes #holidayentertaining | The flavor of health | theflavorofhealth · Original audio
42K views · 6.5K reactions | 3-ingredient almond flour shortbread cookies! 🍪 They are easy to make and delightfully crispy! Made with wholesome ingredients, they’re also vegan, gluten-free and refined sugar-free. I love half-dipping them in chocolate and making extra for snacks! FOLLOW, SAVE & SHARE! 📌 Ingredients Almond Flour Shortbread Cookies 2 cups (200g) almond flour / blanched almond meal ¼ cup (85g) maple syrup 3 tablespoons (50g) coconut butter, or melted and cooled coconut oil (refer to Note 1 for alternatives) To Decorate (optional) 1 cup (170g) roughly chopped vegan chocolate or chocolate chips Chopped pistachios and freeze-dried raspberries Instructions (Note: It’s recommended to weigh your ingredients for accuracy, as even slight variations can affect the cookie texture.) Preheat the oven to 180°C (350°F) and line 1-2 baking sheets with parchment paper. Preparing the shortbread cookies: Combine all ingredients in a bowl until well mixed. The mixture should hold together when pinched between fingers, though it may be crumblier than standard cookie dough. Shape the dough into a rough ball. On a clean surface or parchment paper, roll out the dough to about 8-10mm thickness. Use a 5 cm (2 inch) cookie cutter to cut out cookies and carefully transfer them to the lined baking tray, leaving space between each cookie. (Refer to Note 3 for an alternative slice-and-bake method.) Repeat with any remaining dough scraps. Bake the cookies for 12-15 minutes until slightly golden. A shorter bake yields chewy and crispy cookies, while a longer bake results in consistently crispy ones. Allow the cookies to cool completely on the baking sheet. Store the cooled cookies in an airtight container at room temperature for up to 5 days, in the fridge for 2 weeks, or freeze for up to 2 months. Created by @rainbownourishments #cleaneating #crunchycookies #cleaningredients #vegan | Veganize it | veneris · Vivaldi Winter Drill #2
We think you’ll love these
