I am so behind on my posts. This week I really wanted to share this recipe because I love it. I have made it twice this week. My dad is staying with me right now and he always asks for his "galletitas." Rolando loves these as well. They are delicious and simple. The "hardest" thing is having to roast the cashews. Other than that, you just throw everything in there and mix it up!
So here is the recipe:
2 1/2 cups of almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 cup agave
1 TBS vanilla extract
1/2 cup of Lily's Dark Chocolate Baking Chips
1/2 cup of cashews, toasted and coarsely chopped
1/2 cup of unsweetened shredded coconut
- Preheat oven to 350 degrees
- Line 2 large baking sheets with parchment paper (I really love my air bake baking sheets)
- In a large bowl, combine the almond flour, salt, and baking soda
- In a medium bowl, combine the coconut oil, agave, and vanilla. (I have to confess I sometimes skip this step and they still turn out fine - if I'm really rushed, I just mix it all in one bowl. However, the batter is better if you time to mix dry and wet ingredients separately first).
- Stir the wet ingredients into the dry and combine
- Fold in the chocolate, cashews, and coconut.
- Spoon the dough about 1 heaping TBS at a time onto the parchment lined sheet, pressing down with your hand to flatten
- Bake for about 7-10 minutes.
Yummy! These are so good. My dad eats these and we still keep his blood sugar level way down!
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