These simple cookies use only a few ingredients and are so delicious. Almonds are the main ingredient and flavor, making this cookies gluten and grain free as well as delicious. Slightly Sweetened with coconut (palm) sugar, these cookies are full of protein from the ground almonds and are perfect to pack in a lunch or to have with a cup of coffee after dinner. We served these to some guests last week, and they were well received (along with the caramel popcorn!).
But before we get to this delicious recipe, I have three items of news. First, I am thrilled to be going to the Weston A Price Conference this year! I am really looking forward to it, and if any of you are going I would love to get the chance to meet you face to face. Please drop me a note to let me know!
Secondly, I am speaking at a MOPS (Mother of Preschoolers) group this upcoming Wednesday at a local church. My topic is Frugal and Green living-looking at food, household cleaners, and body care. I still have some writing to do for it, but have really enjoyed preparing for it and am also looking forward to presenting it. I have enjoyed teaching cooking classes, so I expect to enjoy this thoroughly as well. Blogging is great, but getting face to face with people is nice too.
Third, I am going to be starting a new series starting hopefully next week! The topic? I am not going to say quite yet, but you can be reassured that it’s both frugal and nourishing (and yummy!). Look for it next week.
Now on to the almond cookie recipe!
These cookies are a bit crumbly, but delicious. Perfect after dinner treat. You will notice in the picture above the flower shaped cookie. I pressed some through a cookie press, but decided that the dough was too wet. They are pretty though!
2 cups of ground almonds-I grind mine in a food processor and I did measure after they were ground. This will be a coarse texture, which gives a crumbly, unusual but tasty texture to the cookie
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup of softened coconut oil
1/2 cup evaporated coconut sugar (you could also use maple sugar or a whole cane sugar)
1)Preheat the oven to 400 degrees and grease cookies sheets (or cover with parchment paper)
2)To keep things easy, I add all of the ingredients right back into the food processor I used to process the almonds. Dump them all in and process just until everything is well mixed. Don’t turn it into almond butter!
2) Scoop out a rounded spoonful of dough, roll into a ball, and place on the cookie sheets (leaving about an inch between cookies). Press down with a fork. Cook for about 8 minutes, or until the edges are starting to brown. Remove from oven, and transfer the cookies to a cooling rack. Enjoy.
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