I love my glass dome and cake plate. I bought it a couple of years ago when I started to regularly bake. I love having food out on display; it's kind of like having my own mini-cafe at home.
The only problem is that you walk past the thing so many times in a day that any deliciousness sitting under the dome can entice your eyes and stomach much more than it could if was sitting tucked away in a container in the cupboard.
That's why I love making these Chocolate Chip and Almond Cookies. They are delicious and are a good choice for an afternoon snack. I have no guilt about grabbing one or two of these as I walk past the dome in the afternoon and yet they are completely comparable to cookies filled with sugar and butter. I love my choc, oat and nut butter cookies but they are not sweet enough for my husband to be a favourite. But these ones, although they look similar, he'd be happy if I made them every week, or every second day based on the rate they are consumed!
I made this batch with flaked almonds, but I just as commonly use natural almonds instead. If I am feeling particularly inspired I will even roast the almonds first! I grind up old-fashioned oats in my coffee grinder to make the oat flour. A food processor will also work.
I've replaced sugar with xylitol, feel free to replace it right back. I've used chocolate chips with 51% cocoa. If you want to feel even better about these as a snack, use chocolate with 70% cocoa.
These really do work best if you follow the cookie baking rule of sitting the dough in the fridge for at least an hour or better still overnight. I really do the overnight bit, but I always do at least one hour. A pre-heated oven will also give better results, but they thankfully they still work beautifully plonked straight in a cold oven. I've taken to using an ice-cream scoop to make the cookies - give it a try.
Recipe: Chocolate Chip and Almond Cookies
adapted from Martha Stewart's Choc-Chunk Cookies with Almonds