Smart Corner

1 MINUTE BLUEBERRY MUFFIN in the Mug
1 Minute Flourless Greek Yogurt Banana Oat Muffin
100 CALORIE CHOCOLATE MUG CAKE RECIPE
2 Ingredient Banana Pancake
2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
70 Kcal LEMON COOKIE
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
BANANA BREAD MUG CAKE
Broccoli Soup
Buffalo Cauliflower Bites
Cauliflower Dip
Chickpea Salad
Chocolate Avocado Pudding
Chocolate Coconut Cookies
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Coconut Macarons
Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Eggplant Caviar
Fattet Batenjen - Lebanese Eggplant Crumble
Flax Paratha/Wrap
French Onion Soup
Fudge-dipped Almond Cookies

Fudge-dipped Almond Cookies

[gluten free, vegan]
Yield: 1 dozen 

Recipe by FOODUZZI

Ingredients

  • 1 cup almond flour
  • 2 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • pinch salt
  • 2 Tbsp. coconut oil, divided
  • 2 Tbsp. almond butter
  • 1/4 cup + 1/2 Tbsp. pure maple syrup, divided
  • 1 small handful almonds, chopped
  • 2 Tbsp. cocoa powder

Instructions

  1. Make the cookies: Set the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine almond flour, coconut flour, baking soda, and salt in a small bowl. Whisk to combine, making sure to remove all clumps.
  3. In another small bowl, melt 1 Tbsp. coconut oil. Add almond butter and 1/4 cup maple syrup, and stir well to combine.
  4. Add wet ingredients into the dry, and mix until combined. The dough will be sticky. Add chopped almonds and mix.
  5. Measure out tablespoon-sized mounds of cookie dough and roll into balls. Stick cookies on the prepared baking sheet, and place in the freezer for 10 minutes.
  6. Bake for 8 minutes. Remove cookies from oven and flatten them slightly with a measuring cup. Bake 1-2 additional minutes. Cool on the baking sheet for 10 minutes, then move to a cooling rack. Cookies will harden slightly as they cool.
  7. While the cookies are cooling, make the fudge: Melt 1 Tbsp. coconut oil. Add cocoa powder and 1/2 Tbsp. maple syrup. Mix until smooth.
  8. Assemble your Fudge-Dipped Almond Cookies: Dip cooled cookies in fudge. Place on cooling rack to set.

GDV's Healthy Nutella
Gluten Free Chocolate Cake
Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
Golden Milk
Greek Salad
Guilt-free Ice Cream
HEALTHY CHOCOLATE TRUFFLES
IMMUNE BOOSTING CHICKEN SOUP
Immune-Boosting Chia Pudding
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
Lemon-Parsley Green Beans
Matcha and Ginger Immunity Tea
Mediterranean Salsa
Miracle Cabbage Soup
No-bake OAT Cookies
Paleo Bread
Pan-Seared Artichoke Bottoms
Quinoa Coated Chicken Nuggets
Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger
Raw Vegan “GOAT” Cheese Dip
Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Eggplant Dip
Roasted Garlic Brocolli
Roasted Garlic Cauliflower
Saltibarsciai (Lithuanian Cold Beet Soup)
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Socca - Chickpea Flatbread
Spicy Cauliflower Tahini Dip
Spinach Soup with Tahina Sauce
Tempeh
Tuscan Baked Aubergines Rolls with Goat Cheese
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup 2
Vegan Parmesan
Vegan Tomato Soup