Brown cookies are a great accessory to a Brown Smoothie!!!

I know I've only posted one recipe....
And believe me.....I have a ton more!

But I just wanted to take a sec to tell you that I have been taking notice of what I eat....
and..... a lot of it is BROWN!!!!!

So I wanna write about that stuff too!!!


Yesterday I made THE MOST DELICIOUS cookies!!!
Here they are:

                             Lots of BROWN ingredients in these little bites of YUM.


They are made with ground almonds, brown sugar, almond butter, oats and chocolate chips.
They are an energy boost of a cookie!
Not too sweet. They have a really nice crunchy texture. Good for breakfast too! And why not enjoy them alongside a Brown Smoothie....perhaps an "Almond milk, Banana, Chocolate Surprise" (recipe to be posted soon)

I have to take a moment to draw your attention to something....

First of all...as well as being a "juice pulp sculptor" I also see FACES in things....

What does that mean exactly?

Well.....take a look at a close up of the cookie photo I just posted......

Can you see it?  

Isn't that the cutest face EVER?

A little bit sad maybe? Even confused?

But so cool!!!

There is BEAUTY all around us!

 

                                                       

 

I must mention that this recipe is the creation of Angela Liddon.

I just bought her cookbook: oh she glows

It's fantastic!

I'm not Vegan but her recipes are incredibly delicious and fairly simple and some are even...you guessed it...BROWN!!!

 

I encourage you to check her out!!!

 

Here is a link to her website: ohsheglows.com

 

 

And....... here's the recipe.......

ENJOY!!!

 

 

Crispy Almond Butter Chocolate Chip Cookies (Gluten-Free)

Yield: 16 - 20 cookies
Ingredients:
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup non-dairy butter or coconut oil (I used coconut oil)   
1/4 cup roasted almond butter
1/2 cup Sucanat sugar or lightly packed brown sugar (I used brown)    
1/4 cup coconut sugar or organic cane sugar (I used cane sugar)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)
1 cup almonds, blended into a flour (145g or 1 cup + 2 tbsp almond flour)
1/3 cup dark chocolate chips (I used Enjoy Life mini chocolate chips, but you can use regular sized too)

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up. 
 
2. With an electric mixer or in a stand mixer, coconut oil and almond butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax egg and vanilla extract until combined. 
  
3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry (this could be the case if too much flour is used), you can add a touch of almond milk to thin it out. Fold in chocolate chips. 
  
4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart. 
  
5. Bake for about 12-14 minutes or until lightly golden. The underside will also be a rich golden brown shade. The cookies will be very soft coming out of the oven, but they will harden as they cool. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.