Monmouth County's Ask The Doctor Magazine Nov/Dec 2020

T H E H E A L T H Y P A L A T E 3. Use a tablespoon to scoop the dough onto a lined baking sheet, making roughly 16 cookies. Press the mounds with your fingertips to flatten and shape them into circle cookie shapes. (Get your fingertips wet to help prevent the dough from sticking to your hands as you flatten them.) 4. Bake the cookies until dry around the edges, about 12 minutes. (They won't be golden or brown in color.) Cool completely before decorating with the melted chocolate. (I sometimes place the cookies in the freezer for 20 minutes or so to speed the process.) 5. To melt the chocolate, place the chocolate chips in a double boiler and heat until melted, stirring occasionally. Remove the choc- olate from the heat once it’s smooth. 6. Dip each cooled cookie halfway into the melted chocolate. I tip the cookie forward, so that mostly the front half of the cookie gets dipped. (I don’t care about the back of the cookies as much.) Place the cookies in the freezer for about 5 minutes to set the choco- late, then remove them again and use the tines of a fork to drizzle the remaining melted chocolate over them, for a decorative look. 7. Let the chocolate harden at room temperature, then serve. Green and Minty Matcha Cookies These Mint Matcha Cookies are great for the holidays or any time of year. With a quick prep and baking time, these are healthy and perfect for the busy family. Ingredients: • 2 teaspoons matcha powder • 1/4 cup pure maple syrup • 2 cups blanched almond flour* • 3 tablespoons melted coconut oil Directions: 1. Preheat the oven to 350F and line a baking sheet with parchment paper. 2. In a large bowl, stir together the almond flour, maple syrup, oil, salt, matcha, peppermint, baking soda, and vinegar. The batter should be smooth and slightly sticky. • 1/8 teaspoon fine sea salt • 1/4 teaspoon peppermint extract • 1/2 teaspoon baking soda • 1 teaspoon apple cider vinegar

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ASK THE DOCTOR

HOLIDAY 2020

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