Ahhhh.... love. Having two little girls is like Valentine's Day all year long. The smell of their hair after a lavender shampoo, snuggling on the couch, hiding under their floral patterned quilt, I love you notes, and a million kisses a day. Still, with Valentine's coming soon, there's even more hearts and red paper projects in my house than usual. Yesterday we made these simple but sweet, heart shaped cookies with only a few ingredients. The part I love best is that they use the wet almond meal left over after straining almond milk, so there's no waste. It's a great way to use the leftover almond meal, and save money. For this recipe, (and the one in the comments) you don't even have to dry it.
Chocolate Heart Shaped Cookies:
Add to bowl:
1 beaten egg
1 tbs vanilla extract
1/4 cup cocoa powder
1/4 cup honey
wet almond meal left over after straining almond milk (equal to 1 cup dry almonds)
(click to watch almond milk video)
Using a teaspoon, drop into heart shapes on unbleached parchment paper.
Bake at 375 for about 20 minutes.
Makes about 8 cookies.