Last week I tried to invent a healthy cookie recipe. Aside from the fact that I didn’t have the ingredients I needed, didn’t want to go to the store, and ended up with 5 dozen cookie-wanna-be’s in the freezer, I’d say it was a success.
Actually, truth-be-told, I started experimenting with this recipe last December and managed to produce 7 dozen cookies then that were not quite right – and they may still be in the freezer. Anyone want 12 dozen not-really-cookies?
Anyway, after all that practice, I finally came up with these healthy Almond Orange Cookies that are so very scrumptious and have a fluffy, slightly chewy texture and amazing flavor.
Why are these cookies healthy?
1.While most cookie recipes call for 1/2 cup to 2 cups of butter, these little sweeties only have 2 tablespoons of Earth Balance in them.
2. They don’t have any white flour or white sugar in them.
3. They do have whole-grain oats.
4. These cookies are made with almonds, which give you a healthy serving of fiber, calcium, protein, vitamin E, and iron. Plus nuts have been shown to help with weight loss.
- 3/4 cups blanched slivered almonds
- 1/8 teaspoon salt
- 1 tablespoon arrowroot powder or corn starch
- 1/4 cup quick oats (Use gluten-free oats if you want the cookies to be gluten-free.)
- 1/2 teaspoon orange zest
- 1/4 cup raw sugar, such as turbinado sugar or evaporated cane juice sugar
- 1/3 cup full-fat coconut milk
- 2 tablespoons Earth Balance Buttery Spread
- 1/2 teaspoon vanilla
- Prepare baking sheet by covering with parchment paper. Preheat oven to 350°F.
- Place almonds, salt, arrowroot, and oats in food processor and process until almonds are very fine and powdery.
- Add orange zest and process until mixed. Set aside.
- Mix together sugar, milk, and butter spread in a small saucepan. Bring to a full boil over medium heat, stirring often. (I use a heat-proof spatula to stir it.)
- Allow to boil, stirring often, for 2 1/2 minutes. Remove from heat.
- Stir in vanilla.
- Immediately pour mixture over ground almonds in food processor. (I use a spatula to be sure I get all of the liquid out of the pan.) Pulse several times until thoroughly mixed.
- Drop dough in 1-tablespoon-size balls onto parchment-lined baking sheet about 2 inches apart. If desired, roll cookies into balls or bake as is. (Dough will be somewhat sticky.)
- Bake at 350°F for 12 to 14 minutes or until lightly browned on bottoms.
- Remove from oven and allow to sit on baking sheet for 5 minutes to cool slightly. Remove from baking sheet and place on rack to cool completely.