It’s nice to have a recipe that kids and adults alike can enjoy and feel good about eating. These cookies make the cut. They are made from real, whole ingredients to fuel growing kids (and adults trying not to grow!).
We don’t eat too much refined sugar- the kids consider a fruit plate dessert. Like mom, Naomi loves dark, bitter chocolate. I used an 88% cocoa content dark chocolate in these cookies; some kids may prefer a 50% to 60% variety. The cookies themselves are slightly sweet and could even stand up to semi-sweet chocolate.
Usually, we pack these cookies in lunch boxes for a “dessert” or as an afternoon at-school snack… if they last that long. Often, they disappear, warm and gooey, as soon as they emerge from the oven.
It is a well-known fact that Asher is our “cookie monster.” Cookie” was his first word! No chocolate chip cookie in our state is safe. This nutritious recipe is packed with all the “good stuff” and tastes scrumptious!
I will admit that Gideon still prefers his little, organic crackers. Still, he ate one of mom’s cookies happily! The little guy cruised and crawled with cookie power all morning long.
The discs of goodness are packed with protein and fiber from seeds and ground almonds and are subtly sweet, soft and chewy. Flax seeds provide a nice textural element, almond extract echoes the nutty flavor of the ground almonds, and cardamon provides a note of warm spice. The flavor profile of these little rounds is, well, “well-rounded”
These cookies are gluten-free. Even if you enjoy gluten (and why shouldn’t you?), this recipe will still fit the bill. Due to a medical diagnosis, mom is not able to eat gluten. As a result, our family eats more whole foods (such as fruits, vegetables) than ever. It’s a treat to have a delicious, indulgent recipe in the arsenal that everyone in our little crew can enjoy.
Kid Power Cookies
Yield: a baker’s dozen (13 cookies)
1 1/4 cups finely ground unsalted, blanched almonds- or almond meal
1 Tablespoon ground flax seeds
1/4 teaspoon cardamom (optional)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/2 teaspoon almond extract
2 Tablespoons melted coconut oil or light olive oil
2 Tablespoons unsweetened apple sauce
2 Tablespoons agave nectar
1/4 heaping cup finely chopped dark chocolate, (I used Endangered Species 88%)
1 Tablespoon whole flax seeds
- Preheat oven to 350•F.
- Line a cookie sheet with parchment paper or a Silpat.
- In a large bowl, mix the dry ingredients with whisk until well-combined.
- Whisk in the “add-ins.”
- In a medium bowl, use the same whisk to mix the wet ingredients until a uniform batter appears.
- Use a rubber spatula to fold the wet ingredients into the dry ingredients, mixing until completely combined.
- Use a melon ball scoop to rounds of the dough onto the prepared baking sheet. Leave space between each cookie.
- Press the rounds of dough down with clean fingers or a fork to form flat disks.
- Bake for about ten minutes, just until the cookies are no longer doughy. The cookies will not brown or expand during the baking process.
- Allow to cool on a wire rack lined with paper towels. Store in an airtight container for up to a week.
©Shanna Koenigsdorf Ward, shannaward.com (2013-2015). Unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.