Happy Jewish New Year!!
After a much-needed hiatus, academics are back in full swing. However, this time things are little different as I have been separated from my beloved cohort mates. We are all at a point where some of us have been placed in different courses and yours truly is with a new group now. Let the adventure begin--but let it be known there are some people I will definitely miss.
Now that the weather has cooled off a bit, I have been living on my bike. Whether it be mountain biking or just riding around the city, cycling has to be one of the most therapeutic activities I have ever encountered.
As well, lots of cycling means lots of eating (another favorite activity of mine). I have discovered a new rich, healthy and delicious snack which is both vegan and gluten free--crazy---I know!! Here's hoping you enjoy the Double-Almond Chocolate Chip Cookies and if you don't have the Almond Flour, you can always use whole wheat pastry flour but that will knock out the gluten-free factor.
B'Teavon!!
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup canola oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup dark chocolate chips 60% cacao should do the trick
½ cup sliced almonds
1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl combine canola oil, agave and vanilla
3. Stir wet ingredients into the almond flour mixture until thoroughly combined
4. Fold in chocolate chips and almond slices
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten
6. Bake at 350 for 7 to 10 minutes, until lightly golden
7. Cool cookies on the baking sheets for 20 minutes, then serve
