Happy New Year! Well, first off before I tell you about these lovely cookies, I need to apologize once again for taking such a long break from blogging. I do miss it and I have been cooking a bit more lately. Hopefully I will be posting more regularly now that things have returned to a little bit more normal in my life. A few people have requested this recipe, so here it is.
These cookies are wonderful! My friend Eleni was nice enough to share the recipe with me and all of you. If you have sworn off dairy, eggs, gluten and white sugar for the new year, then these are the cookies for you. The recipe was adapted from a recipe she found at www.elanaspantry.com, a wonderful resource for gluten free recipes. These cookies come out soft if you bake them on the lower end of the cooking time and crisp on the outside, chewy in the middle at the later end of the cooking time. The first time I made them exactly as Eleni’s recipe is written. The second time I added chopped walnuts just because I like cookies with nuts. They are great either way. They do not spread when baking so it is important to flatten them with the palm of your hand or a fork. Enjoy!
- 2 1/2 cups blanched almond flour (such as Bob Redsmill)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup pure maple syrup or agave
- 1/2 cup olive oil
- 1 T vanilla
- 1/2 cup dark chocolate chopped or dark chocolate chips
- 1/2 cup toasted chopped walnuts (opt.)
Method: yeilds about 24 cookies
- Stir all ingredients together in medium sized bowl. Set aside in the refrigerator for 20 minutes.
- Line 2 baking sheets with parchment paper. Preheat oven to 350 degrees.
- After dough is chilled, spoon onto baking sheets. Flatten with the palm of your hand or fork. Bake for 7-10 minutes. They will firm up when they cool.