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Almond Chocolate Crisps


    Don’t be alarmed by the texture of this cookie’s dough. It’s very wet and moist yet the cookies bake up with a crispy crumble. Cookies taste best the next day once all the flavours meld.


    1/2 cup (125 mL) almond butter*
    1/2 cup (125 mL) palm sugar
    1 large free-range egg
    1 tsp (5 mL) vanilla extract
    3 Tbsp (45 mL) brown rice flour or coconut flour
    1 tsp (5 mL) baking powder
    1/4 tsp (1 mL) salt
    1/2 cup (125 mL) chopped toasted skin-on almonds
    1/2 cup (125 mL) chopped 70% dark chocolate or chocolate chips
    1 Tbsp (15 mL) grated orange peel

    *Note: this recipe also works well with cashew butter.

    Preheat oven to 350 F (175 C).

    Using electric mixer beat almond butter with sugar until well mixed. Beat in egg and vanilla, then beat in flour, baking powder, salt, almonds, chocolate, and orange peel. Dough will be moist and dense.

    Roll dough into balls and place on baking sheet lined with parchment paper. Working with one ball at a time, gently hold between thumb and index finger and, using your other hand, press down with fork to flatten slightly. Repeat with all dough balls.

    Bake until edges are firm, 12 to 15 minutes. Let stand on sheet for 5 minutes, then transfer to cool on baking rack.

    Makes 24 cookies.

    Each serving contains: 85 calories, 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (4 g sugars, 1 g fibre); 19 mg sodium

    source: "Cookie Swap!", alive #362, December 2012


    Almond Chocolate Crisps



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.