nutritionist Chelsea

Hi, I’m Chelsea!

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Lemon Amaretto Cookies

Lemon Amaretto Cookies

If you love the little, crunchy Italian amaretto cookies, you’ll adore my new spin on the classic.  Amaretto is brightened with lemon zest and juice, and given a depth of sweetness from dried apricots and dates.  Made with oats, these cookies make a great breakfast, too!  Cookies for breakfast?  I won’t tell ;)

What (your ingredients):

12 dried apricots

6 dates, pitted

Zest and juice from 1 lemon

1/4 teaspoon salt

1 teaspoon almond extract

1 cup rolled oats

How (your directions):

Preheat oven to 350° F.  Grease a baking pan with coconut oil or nonstick spray.

Add all ingredients to food processor.  Pulse until it forms a sticky consistency, that binds when pinched between two fingers.

Roll dough into 12 balls, then press down gently with your palm.

Bake for 18-20 minutes, and allow to cool on wire rack.

Enjoy warm from the oven!  Store in sealed container for up to 5 days.

Why (the science):  Cookies that are incredibly sweet without any additional sugar?  Fiber from oats?  On the go energy?  That’s an incredible cookie!

 

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