Almond Chocolate Cookies

Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display.  We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!

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Almond Chocolate Cookies

Ingredients:

  • 3 eggs
  • 250 g coconut sugar
  • 200 g semisweet chocolate chips
  • 300 g ground almonds
  • 2-3 tbsp corn starch

-Line 2 baking sheets with parchment paper.

-In a medium bowl whisk together eggs and coconut sugar.

-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.

-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.

-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.

-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.

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Hope you give it a try! Let me know if you do:)

Enjoy!

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

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Gingerbread Oatmeal Cookie Sandwiches

Happy Friday! This week went by so quick! It is also soon December and I am really looking forward to my mom and my step-father visiting for Christmas! I’m really curious to see what the weather will be during that time, hopefully not to much snow;) For now it’s been raining a lot and we even had some snow.

With the holiday season just around the corner I am starting to think of baking cookies, there are so many yummy cookies and I would like to try them all, unfortunately it is usually just to much for the 4 of us, lol.

I ring in the weekend with my Gingerbread Latte and made some Gingerbread Oatmeal Cookie Sandwiches. I just spiced up my go-to oatmeal cookie recipe, added some molasses and gingerbread spice, so delicious! Buttercream filling is optional, they are very tasty without, but there is just something about cookie sandwiches! Love the smell of all these spices!!

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Gingerbread Oatmeal Cookie Sandwiches

Yields: 16 large, 8 cookie sandwiches

Ingredients:

  • 1 cup coconut sugar
  • or 2/3 cup brown sugar, 2/3 cup sugar
  • 1 tbsp molasses
  • 1/2 cup coconut oil, melted, or butter soft
  • 2 large eggs
  • 1/2 tsp sea salt
  • 2 tsp gingerbread spice mix (cinnamon, ginger, star anise, anise, clove, coriander)
  • 1 cup unbleached all-purpose flour
  • 1 tsp baking soda
  • 3 cups oats

-Preheat oven to 375F/180C. Line two baking sheets with parchment paper.

-In a medium bowl mix together coconut oil, eggs, molasses and coconut sugar. Add the salt and spices. Stir in flour, baking soda and oats until well combined

-Drop by tbsp as big as you desire, leaving some space between cookies. Sprinkle with some coconut sugar, optional.

-Bake 9-11 minutes, until slightly browned at the bottom, do not overbake.

-Let cool completely

-Optional: Using your favorite buttercream, sandwich two cookies together. (add a little cinnamon to the buttercream)

 

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Have a wonderful weekend everyone!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian