If you like me are sitting stirring at and drooling a bit over this picture I have two possible reasons for it. For a starter who does not get a bit of extra moist in the corners of the mouth while watching and thinking about a crisp and chocolate smeared cookie, I know I do! Secondly I have borrowed my very beautiful and fabulous BFF as a ‘model’ in these pictures and I think she is doing an amazing job!
Nanna is one of the girls I have known since childhood and who is still a huge part of my life! She just started blogging for the danish Eurowoman as Nannatoile and just as I know how to whip up a grain and sugar free cookie that kicks some serious ass – she definitely knows how to style, dress and write funny and inspiring everyday stories. So (if you understand danish) grab a cup of coffee and jump over to her little corner here on the web and enjoy a bit of my favourite girl!
It’s a funny thing how inspiration comes to the mind. Sometimes I can feel completely blank as what to cook, which new recipes I wanna attempt to develop, what I feel like eating for breakfast or how to style a specific picture. Most often I grab a cookbook or make a journey through pinterest – this allows my mind to open up and sip on some beautiful pictures and suddenly new ideas come to mind.
Lately I have been a little stuck and have had trouble finding ideas for new cooking adventures, probably due to study overload resulting in couch and TV series deload, but then the other day I stumbled upon a bunch of pictures around the social media and found myself rather excited and ready to get cooking.
It is funny how you can see a picture of a random cookie and instantly get an idea for a new recipe. This is what happened here and luckily neither my eyes nor tastebuds was disappointed.
I have baked several grain and sugar free cookies and they have had different qualities that I have appreciated, but I have never succeeded in making a crispy version…until now! I do appreciate a moist and tender cookie, but sometimes you just want to bit into a cookies that cracks and that you can dip in you tea and coffee without it falling apart.
These cookies are not only nutritious and approved as a healthier study snack, but they are also very simple to whip up and only contains a handful of ingredients that you most often have in your pantry. The chocolate frosting is a vegan and again a more nutritious version, but you can easily just use melted dark chocolate instead if this is what you have on hands.
So Whenever you feel like a cookie, need a little inspiration or want to pamper you study group (I will today), boyfriend or neighbour – remember these cookies!!
Almond cookies with vegan chocolate frosting
Makes 10 large cookies or 20 smaller
250 g almonds, ground (I used 100 g store bought blanched almond flour + 150 g coarsely home-ground almonds)
2 egg whites
1/2 cup coconut sugar or granulated sweetener (I used sukrin gold)
1 tsp ground vanilla
Zest from 1 organic lemon (can be substituted with orange)
1/2 tsp cardamom
A generous pinch of salt
Vegan chocolate frosting
100 g creamed coconut (coconut butter)
1 Tbsp coconut oil
1 Tbsp cocoa
1 Tbsp coconut sugar/honey or sweetener of your choice
Preheat oven to 175 ºC / 350 ºF. Mix ground almonds with the spices, zest and sugar. Whip the egg whites into stiff puffs and gently fold them into the dry mixture. Scoop portions of the batter onto a lined baking sheet and gently press the cookies into round shapes, not too thin.
Bake in the oven for 10-12 min or until golden, remove and set aside to cool. In a double boiler heat coconut oil and creamed coconut, mix it with the sugar and set a side (preferable in the fridge) to cool and stir it every 5 min until it has a semi thick texture. Now place a teaspoon of thick frosting on each cookie and smear it out into a circle. Drizzle a bit of chopped almonds onto the frosting and let it set completely. Store in an airtight container.