I found a recipe for almond cookies with almond flour that would work for friends that are celiac. But the ingredients, despite being simple, need a bit of something to have my mark on it. I was going to use orange or almond extract instead of vanilla, but I changed my mind. So, finger tapping ensued. I added 1 tablespoon of organic apricot jam. Oh yeah
2 cups almond flour. Get the blanched superfine almond flour, not almond meal! Do not pack, or you will accidentally measure too much.
½ teaspoon baking powder
1/3 cup organic dark maple syrup
1 teaspoon organic vanilla extract
1 tablespoon organic apricot jam
2 tablespoons crushed almonds or powdered sugar
Optional: add 1 tbsp Grand Marnier
Preheat oven to 350 degrees° F. Line a rimmed baking sheet with either parchment paper or a silicone mat.
Whisk the almond flour and baking powder together in a mixing bowl. Add the maple syrup, vanilla extract, apricot jam (optional add Grand Marnier) and with a silicone spatula, stir until all ingredients are combined.
Measure rounded tablespoons (I used a 1 tablespoon coffee scoop) and if desired, dip in crushed almonds, then place on lined baking sheet. Press down gently so you will get a thick cookie and not a ball. Or don’t press so you get a ball shape. These won’t spread out, fyi.
Bake until the bottom is golden brown, about 13 minutes. They may not look done at 13 minutes but if the bottom is, pull the pan out. Cool on the pan for at 2 minutes, then transfer to a wire rack to cool. Optional: roll tops in powdered sugar, place on cooling rack.
I doubled this recipe for Christmas gifts, and it still took only 13 minutes to bake.
#AlmondCookies #GlutenFree #Paleo #Vegan #Cookies
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