As I said before my blog is going to look a tad different this month than most others in the past. You may have seen that I’ve done guest blog posts on other blogs before, but in January, I’m going to have a few great bloggers post on mine! Today, I’m hosting the hilarious, creative and adorable blogger, Ashlae from Oh, Ladycakes. While most of her posts involve incredible-looking baked desserts and breakfasts, she also comes up with gorgeous savory dishes every once-in-a-while. I couldn’t be happier to have her on Vegan Yack Attack today, sharing this awesome recipe for Almond Joy Cookie Bites with everyone!
Hi! I’m Ashlae, the lady behind the blog Oh, Ladycakes. I’m pretty stoked to be here today to share one of my all time favorite breakfast recipes – almond joy cookie bites (in case you couldn’t tell from the photo above) (or the title of the post).
As much as I enjoy savoring a hearty breakfast at my dining room table, most mornings I’m grabbing it on the go and racing out the door. And on these particular mornings, I like a little something sweet to help jumpstart my day. This is where cookies come into play. But not butter and sugar-loaded cookies – cookies packed with natural sugars and good for you add-ins, like chocolate and coconut. And almonds. I don’t know if you’re aware but the three of them together make a pretty awesome team. A chocolatey almond coconut goodness kinda team.
But, beware! It’s easy to grab a few handfuls and shove them into your coat pockets (don’t tell me I’m the only one who does this). I’d advise against doing this, as these are meant to tide you over until lunch – not ruin your lunch. If you’re grabbing them on the go like me, pack a small bag the night before. Or else you’ll be setting yourself up for diet sabotage much too early in the day. Consider yourself warned.
Thanks for having me, Jackie! You’re a gem <3
Notes: If you don’t have access to coconut nectar, you can replace it with agave nectar or maple syrup. But if you’re using maple syrup, the Almond Joy Cookie Bites may not be as sweet. I use a combination of good quality dark chocolate and cacao nibs in this recipe, but if you’d prefer to replace the cacao with additional chocolate, that’ll work too. I’ve made this recipe with both roasted and raw almond butter, but prefer them with the roasted variety. If you want to amp up the chocolate flavor, melt 1/2 cup good quality dark chocolate and dip the bottom half of each cookie in the melted chocolate. Transfer to a baking sheet line with parchment paper and chill to set.
- 1/2 cup almond butter
- 1/4 cup coconut nectar
- 2 tbsp almond milk
- 1 flax egg , 1 Tbsp. Ground flaxseed with 2 Tbsp. Warm Water, let sit for 5 minutes
- 1 tsp pure vanilla extract
- Pinch of fine seal salt
- 1/2 cup oat flour
- 1 cup unsweetened shredded coconut
- 1/2 cup slivered almonds
- 1/2 cup chopped dark chocolate
- 1/4 cup cacao nibs
- Preheat oven to 325˚Line two large baking sheets with silicone mats or parchment paper; set aside.
- In a small mixing bowl, stir together the almond butter, coconut nectar, almond milk, and flax egg. Add the salt and oat flour; stir to combine. Mix in the shredded coconut, almonds, dark chocolate, and cacao nibs, and stir just until everything is incorporated.
- Using a 1 teaspoon cookie scoop, drop the dough onto the prepared baking sheets. It’s a long process, so if you’d prefer to use a large cookie scoop, knock yourself out.
- Bake at 325˚F for 8 minutes. Remove from oven and cool, then transfer to an air tight container. Cookies will keep fresh for 3-4 days, or up to one week if refrigerated.
Nutrition Information:Yield: 75 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Check out these pages to keep track of what comes next from Ashlae!
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