These cookies are so soft and moist and wonderful sweet that even kids who usually avoid nuts cannot resist. Although we think of almonds as nuts, they are technically the seeds of the fruit of the almond tree, a medium-size tree that bears fragrant pink and white flowers. Like its relatives, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like pits within. The seed of the almond fruit is what we refer to as the almond nut.
Almonds are high in “good” monounsaturated fats and Vitamin E and hence have a LDL-lowering effect (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease) as well as antioxidant effects. Almonds also have a low- glycemic index, which lessens after-meal surges in blood sugar.
During my year in California I was told that this state alone produces 80% of the world’s supply of almonds. Almonds occupy more farming area in California than any other crop except grapes. They are also grown in southern Australia.
- 1 1/4 cups almond flour (I grind almonds in the blender to flour)
- 1/4 cup unsweetened apple sauce
- 1/4 cup honey or maple syrup
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips (white or brown)
- 1/4 cup dried cranberries
- Preheat oven to 350 degrees F and line a baking tray with parchment paper.
- Mix the flour, salt and baking soda together in a bowl. Add the apple sauce, honey and vanilla. Mix until well combined. Fold in chocolate chips and cranberries.
- Spoon dough one heaping tablespoon at a time onto baking tray and gently flatten.
- Bake for 7-9 minutes until golden brown. Let them cool off before you handle them.