I love this basic grain-free cookie recipe. I'll often cut it in half if I know I'm the only one who's going to be eating them. It's especially good with a big dollop of kefired cream on top...yum!
Indredients:
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil, melted over low heat
- 1/2 cup lakanto (or agave)
- 1 tbsp vanilla extract
- Dash of cinnamon
- 1/2 cup sliced almonds
- 1/2 cup shredded coconut
Directions
- Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
- In a large bowl, combine the almond flour, salt and baking soda. If using Lakanto, add it here. If using agave, add it in the next step.
- In a medium bowl, combine the wet ingredients.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Fold in the almonds and coconut. Note: These two ingredients are optional and you can really play around with the basic cookie recipe, adding in anything you like -- chocolate chips, dried fruit, etc. You can add up to 1 1/2 cups of "mix-ins".
- Spoon the dough, one heaping tablespoon at a time, onto the parepared baking sheets, pressing down with the palm of your hand to flatten, leaving at least an inch between each cookie.
- Bake for 8-12 minutes, until lightly golden, but keep an eye on them because once they burn, they burn fast!
- Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
*Adapted from The Gluten-Free Almond Flour Cookbook.
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