Tonight I made my sweet little boy some delicious cookies. Cookies that were so yummy, that my picky, anti-sweets, gluten eating, dairy loving, carnivore husband said were AMAZING. Yup.
I recently purchased a book called The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. It looks a little something like this:
This book is FILLED with amazing information on the benefits of almond flour, and natural sugars. She is a wealth of knowledge. In the book, one of the recipes really caught my eye. It was called the TROPICAL CHOCOLATE CHIP COOKIES. They sounded amazing, but I decided to tweak it tonight and try something a little different.
Instead of shredded coconut and chopped cashews, I substituted my homemade Candied Nut Crumble.
Here is what I came up with:
2 1/2 Cups almond FLOUR (Check out Lexie's Kitchen to find out how to make your own!)**I made my own in an old blender on pulse and then sifted it.**
1/2 tsp sea salt
1/2 tsp baking soda
1/2 Cup coconut oil, (melted over low heat) (you can also use palm shortening)
1/2 Cup RAW ORGANIC Agave Nectar
1 Tbsp Vanilla Extract (gluten free)
1 Cup Chocolat Chunks
1 Cup Candied Nut Crumble
Preheat your oven to 350 degrees. Line your cookie sheets with parchment paper.
In a mixing bowl, combine the flour, salt, and baking soda, and mix together until well blended.
In a separate bowl, combine the coconut oil, agave nectar and vanilla and mix it until it is well mixed together.
Combine ingredients and mix until a batter forms and you feel that it is well mixed together. Using a wooden spoon, mix in the chocolat chunks and candied nuts crumble until it is evenly dispersed.
Using a cookie scoop, or a regular spoon, spoon the dough on to the cookie sheets leaving at least two inches between the cookies as they will spread. No need to flatten.
Bake for approximately 8-10 minutes. Let cool on the sheets for 10-15 minutes before letting them cool completely on a paper bag.
Eat and enjoy!
REALLY REALLY ENJOY!
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