Recipe from
Bob’s Red Mill
Husband-Tested
in Alice’s Kitchen
Makes 25-28
cookies
Well, it was a lovely early spring
day and my husband and I spent quite a bit of it outside. He was working on the tractor in our woods
and it got stuck in the muddy mire between two unmovable trees. We exhausted our solutions to get it out, and
so, we did what people do; we called our friends for help. They came running with wenches, come-alongs,
chains, know-how, and a truck full of dogs.
So, while they worked to get the tractor out, I went to work to make
them a little treat. The recipe for
these delicious cookies was on the bag of almond flour/meal. They are sweetened only with a bit of maple
syrup. They had a yummy almond, chocolate and a hint of coconut flavor. The
cookies took less than 10 minutes to prep the ingredients and just 15 minutes
in the oven. I boiled up some water for
hot tea to go with and by the time the water boiled and the tea steeped, the
first batch was done. I packed it all up
on a tray and headed for the woods.
Great friends, great cookies! (Thanks Andy, Linda and Tom!)
3 cups Bob’s Red Mill Almond
Meal/Flour (This is gluten free!)
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut oil
¼ cup maple syrup
1 large
egg
2 large egg whites
1 teaspoon vanilla
1 cup dark chocolate chips
½ cup toasted sliced almonds
Preheat oven to 375F. Line two baking sheets with parchment
paper. Combine almond meal, baking soda
and salt in a bowl and set aside. Mix
coconut oil and maple syrup in a mixer until creamy but not fully incorporated,
about 5 minutes. Add whole egg, egg
whites and vanilla extract; mix for 2 more minutes. Slowly add the dry ingredients to the egg
mixture and mix for 1 minute. Add the
chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared
baking sheets, about 1 inch apart.
Flatten slightly, to 1-inch thickness. (I forgot to do this and they turned out nicely.) Bake until set
and golden, about 15 minutes.
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