Cookie Trio to Spark Joy

Saturday's sweet creations 😀
Today I just wanted to do what brought my heart joy.
So the day began with walk on the beach, followed by a soothing mind-clearing meditation then time spent in the kitchen being creative.

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It's fun to have sweet treats in the house and some to gift away, yet most of what is available in stores is loaded with sugar and processed ingredients, so I make my own healthier versions.

I also modify most recipes I find and cut the sugar by more than half.
This trio of cookies were each made with less than a 1/4 cup of sugar (coconut sugar or raw demerara for the fudge cookies, molasses for the ginger snaps, and maple syrup for the almond biscuits.)

These are healthier cookie versions that spark Happiness for sure and since I made all three kinds, one after the other, I packed some up and shared them with our friends. Happiness doubles when it’s shared 😀

We needed a break so we created a “stay at home” fun filled Saturday that sparked Joy.
We concluded our Saturday playing board games while listening to good music (and consumed cookies and tea).

I recommend combining these treats with any of the following: a social get together with friends, while listening to good music, accompanied by a sip of hot tea or cup of coffee, sitting outdoors on the patio or simply enjoying each bite in mindful silence… or anything else that brings a smile to your lips and lightness to your heart.

Be well friends,
Laura

LAURA’S QUICK AND EASY CHEWY ALMOND COOKIES
all you need is one large mixing bowl and a fork!
vegan, gluten free, dairy free

INGREDIENTS
2 cups of almond flour (or almond meal)
1/2 cup ground flax seed
1/2 tsp baking soda
1/4 tsp salt
1/4 cup maple syrup
2-3 tbsp melted coconut oil
1 tsp vanilla
1 tbsp of water if needed 

DIRECTIONS
In a large bowl begin by combining the dry ingredients in the mixing bowl then add the remaining ingredients one by one until the dough becomes moist and a bit sticky. With your hands roll a tablespoon of the dough into a small ball (a bit smaller than a golf ball) and place each ball on a cookie sheet lined with parchment paper about an inch apart. Gently press each cookie with a fork to slightly flatten it. (I like to keep them thick to maintain the chewiness inside)

Bake at 350 degrees for 8-12 minutes depending on oven and desired texture, bake until a light golden colour appears on the edges.

Enjoy any time of the day!
Makes for a nice breakfast biscuit or light sweet treat after lunch and even ideal with an evening cup of tea 🙂

Makes about 2 dozen cookies.


GINGER SNAPS by Medical Medium Anthony William

Ginger, cinnamon, and molasses come together in this recipe to bring the delicious flavors that make Ginger Snap cookies such a beloved favorite for so many. These cookies leave out the harmful ingredients in traditional Ginger Snaps without sacrificing any flavor.
If you wish, add a light dusting of coconut sugar on top.

INGREDIENTS
1/4 cup softened coconut oil
2 tbsp molasses
1 tbsp unsweetened almond milk
¼-1/2 cup coconut sugar, more for rolling (optional)
1 cup almond flour
1/2 cup brown rice flour
1/2 cup oat flour
1 tsp cinnamon
½-1 tsp ground ginger (1 tsp if you like a stronger ginger taste like I do)
1/2 tsp baking soda
1 tsp baking powder

DIRECTIONS
Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, combine the coconut oil, molasses, almond milk, and coconut sugar. Whisk until uniform.

In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, ground ginger, baking soda, and baking powder.

Add the dry mixture to the wet in 2 parts, stirring to form a dough. Add a bit more almond milk if the mixture is very dry. Chill dough in the fridge for 15 minutes.

Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop the dough and roll into balls. Dip in coconut sugar then place on prepared baking tray (don’t flatten).

Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool.

Best kept at room temperature in an airtight container.

Makes 16-18 cookies

(For more delicious recipes, check out the New York Times best-selling book, Medical Medium)

FUDGY FLOURLESS BROWNIE COOKIES WITH SEA SALT
recipe adapted from skinnytaste.com

These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and without oil or butter.

INGREDIENTS
2 large egg whites
¼-1/2 cup raw demarara sugar or coconut sugar (adjust depending on desired sweetness)
1 cup plus 2 tbsp finely ground almond meal, such as Bob’s Red Mill
1/2 cup unsweetened raw cacao powder (can use cocoa powder instead)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Flaky sea salt, such as Maldon, as needed to sprinkle on top

INSTRUCTIONS
In a medium bowl, whisk the egg whites, sugar and vanilla with a mixer until frothy, 1 1/2 to 2 minutes.

In a large bowl, whisk together the almond meal, cacao powder, salt, and baking soda.

Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.
almond meal brownie cookies

With a spatula, roll into 2 balls then wrap with plastic.

Refrigerate 2 to 3 hours or overnight, the dough must be chilled before baking.

Preheat the oven to 350°F. Line 2 cookie trays with parchment paper.

Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into round
brownie cookies.

Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). If the dough softens, stick it in the freezer for a few minutes to re-chill it.

Bake for 10-11 minutes, until just set on the edges.

Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.

Eat warm or let cool and store in an airtight container for up to 4 days. Refrigerate up to 7 days.

Makes about 2 dozen cookies.

Thank you for sharing
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