Michael and I are mostly grain-free, for a number of reasons - but that doesn't mean we don't like the occasional treat. So, I wanted to work out a simple recipe for grain-free cookies. I kept these simple, to get a feel for how it might work as a base for variations, and I think it does fine.
Unlike regular cookie dough, this seems to need to be 'squished' together to form balls, and the finished result is more crumbly - I think that is simply an aspect of working with nut flours that have no elasticity from gluten. Other than that, though, they were very tasty and I think could easily be jazzed up with some dark chocolate chips, chopped nuts, raisins, a bit of cocoa added, or whatever one might like.
Depressing the middle instead of using a
fork to flatten would also turn these into a good thumbprint cookie to
be filled with jam or lemon curd or the like.
The best part - as long as you're ok with the sugar from the honey, this is simply good for you food - nuts and coconut oil! So you can enjoy without worry.
Here's the recipe - see how many ways you might jump off from here:
Grain-Free Almond Cookies
(makes 18 cookies)
2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp Celtic sea salt
4 Tblsp coconut oil
8 Tblsp raw honey (or maple syrup, or other liquid sweetener)
2 tsp vanilla extract
Melt the coconut oil if it's solid, and combine with the honey and vanilla in a large bowl. In a separate bowl, mix together the almond flour, baking soda, and sea salt, breaking up any clumps (I use a large whisk to do this). Add the dry ingredients to the wet ingredients and mix thoroughly to combine. It may still feel 'crumbly' rather than come together - try to squish a small ball together and if it doesn't hold, you may need to add just a little more coconut oil and honey to the mix.
Shape into small balls, about the size of a walnut, and place on a cookie sheet that's been covered with a sheet of parchment paper. These cookies do not spread, so use a fork, your finger, or the bottom of a glass to flatten them.
Bake at 325F for about 8 minutes, until slightly browned.
Enjoy!
The best part - as long as you're ok with the sugar from the honey, this is simply good for you food - nuts and coconut oil! So you can enjoy without worry.
Here's the recipe - see how many ways you might jump off from here:
Grain-Free Almond Cookies
(makes 18 cookies)
2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp Celtic sea salt
4 Tblsp coconut oil
8 Tblsp raw honey (or maple syrup, or other liquid sweetener)
2 tsp vanilla extract
Melt the coconut oil if it's solid, and combine with the honey and vanilla in a large bowl. In a separate bowl, mix together the almond flour, baking soda, and sea salt, breaking up any clumps (I use a large whisk to do this). Add the dry ingredients to the wet ingredients and mix thoroughly to combine. It may still feel 'crumbly' rather than come together - try to squish a small ball together and if it doesn't hold, you may need to add just a little more coconut oil and honey to the mix.
Shape into small balls, about the size of a walnut, and place on a cookie sheet that's been covered with a sheet of parchment paper. These cookies do not spread, so use a fork, your finger, or the bottom of a glass to flatten them.
Bake at 325F for about 8 minutes, until slightly browned.
Enjoy!
