Berry, Chocolate, Almond Cookie-Scoops

I found my favorite recipe for the most amazing, rich, chewy and super easy to make cookies. A friendly warning – this stuff is seriously addictive. But the good news is that unless you eat a dozen, you are on the safe side since all the ingredients are healthy: no refined sugars, fats or gluten. I called these beauties – berry, chocolate, almond cookie scoops, with an emphasis on “scoops”. If you ever tried eating cookies dough with a spoon, you can imagine what I’m talking about.

Forming the cookies with an ice-cream scooper is a great way to prevent the cookies from over-drying and to keep them super chewy and aromatic inside. Using of frozen berries only contributes to the success, since juices from the berries get absorbed by the dough. The best tool to use is the ice-cream scoop with a trigger because this way it is extremely easy to form half-scoops and to transport them on the baking tray.

For this recipe, I used almond flour, which in this case I will strongly advise over the almond meal. I normally love the almond meal, because it gives crunchiness and nice consistency. But using almond flour will guarantee the chewiness I was talking about and trust me – you want to experience it! By the way, I don’t object at all adding some chopped nuts to have both: crunchiness and chewiness.

So I guess, almond flour and frozen berries are these two little important success factors that make these cookies so amazing. Other than that you will need a spotty over-ripe banana, some oatmeal flour, chocolate chips (dark, milk or white chocolate – whatever you crave more), some maple syrup and almond butter.