Food/ Gluten Free/ Paleo/ Sweets & Treats/ Vegetarian

Double {Almond} Cookies, Time with the Bambino & Thoughts on Energy

Its only been about four days since my last post, but it feels like weeks. The past few days I’ve battled with myself about being productive and enjoying some down time with my boys. I had planned on getting three different cookie recipes posted, replying to emails about potential partnership opportunities (I know, exciting!), getting some sweaty workouts in, and testing out my new camera. Not one of those things were accomplished. The truth is, I was tired and I was in a rut. I have about two short weeks left before I return to work from maternity leave, and I am not ready. I am so grateful for having twelve weeks off with my baby, and I am excited to have a daily schedule back in place. But I am still not ready.

I want to continue waking up early just to pick up my little bambino from his bassinet and cuddle him in my arms until he’s ready to wake up, staring at him the entire time.

I want to continue our daily routine of story time, tummy time, and play time after his noon feeding.

I want to continue burying my face into his neck just to smell that oh so good baby smell after his baths.

I want to continue neglecting my phone for hours or days, because nothing else really matters in the world.

And I want to continue developing healthy recipes, building my blog, and building an audience (regardless of how busy and almost impossible it is with the little one).

But it’s just not possible at this point in my life.

So, as I laid in bed last night, unwilling to move but stressing about getting nothing done, I knew I had to get my energy back and continue going after my goals. I didn’t post those recipes, reply to emails, or try my new camera. But I did workout. And I hit it HARD. And it felt GOOD.

Sometimes the thing that takes up so much of our physical energy gives us so much mental and emotional energy in return. Today I woke up excited, determined, and awake. I may not get everything on my to-do list done, but thats ok.

This easy homemade paleo almond cookie recipe is made with almond flour and sweetened with honey. Gluten free, paleo, and sooo delicious!

One thing I can check off is posting this delicious easy homemade paleo almond cookie recipe!! I was inspired by Ambitious Kitchen (recipe here) but made a few changes to ditch the sugar and butter and make my own topping. Before throwing the chocolate and sliced almonds on top, I had no idea how I wanted to finish these bad boys. But this was perfect! AJ loved them, so they are definitely man approved.

This easy homemade paleo almond cookie recipe is made with almond flour and sweetened with honey. Gluten free, paleo, and sooo delicious!  This easy homemade paleo almond cookie recipe is made with almond flour and sweetened with honey. Gluten free, paleo, and sooo delicious!

Oh, and they are paleo, gluten free, and vegan.

This easy homemade paleo almond cookie recipe is made with almond flour and sweetened with honey. Gluten free, paleo, and sooo delicious!

Double Almond Cookies with Chocolate topping

Print Recipe
Serves: 12-20 Cooking Time: 10 minutes

Ingredients

  • 1/3 C melted coconut oil
  • 1/4 C honey
  • 1 egg, room temp
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1.5 C packed blanched almond flour
  • 3 Tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • ----Topping----
  • 3/4 C Enjoy Life Dark Chocolate Chips
  • 1 tsp coconut oil
  • 3 Tbsp sliced almonds

Instructions

1

Preheat oven to 350º and line a cookie sheet with parchment paper.

2

Using a mixer, combine the 1/3 C coconut oil, honey, egg, vanilla and almond extract until smooth.

3

Throw in the almond flour, coconut flour, baking soda and salt. Mix until a dough forms and let sit for 5-10 minutes so the dough can thicken up. If it's not thick enough to form balls, add more coconut flour (a tsp at a time) until thickened.

4

Roll the dough into small balls, place on the cookie sheet, and flatten slightly with the bottom of a glass. (You can dip the glass in coconut flour or some sugar if it is sticking to the dough.)

5

Bake for 8-10 minutes and allow to cool completely.

6

Add the chocolate chips and 1 tsp coconut oil in a microwave safe bowl and melt in the microwave for 30 seconds at a time, stirring after each set until completely melted.

7

Add melted chocolate to a plastic zip-lock bag and cut a tiny bit of the corner off. With the cookies on the parchment paper, make sweeping motions with the chocolate sauce over the cookies, back and forth.

8

Top with sliced almonds. Let the chocolate harden. And enjoyyyyy!

Notes

Inspired from Ambitious Kitchen's Soft Almond Flour Cookies with Vanilla Buttercream! Check her out- she has some AMAZING recipes!

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