Thank you, thank you, thank you, Kristen for sharing this fantastic cookie recipe with me!
Friday night, after yoga class, there were a few of us hanging out sipping tea and chatting. Given that we had just finished a pretty intense 60 minute class AND it was 7 PM, our bellies were rumbling a bit and food became the main topic of our conversation.
We talked about different ways to make good foods better, a few of our favorite recipes, and THESE cookies. Kristen raved that her kids love them and that was ok with her, because they are actually pretty healthful, for a cookie!
The ease in preparation, the fact that they are gluten-free, and mostly because she made them sound absolutely delicious, are ultimately what convinced me to try them this weekend.
She was not exaggerating! They are exactly as she described!
The dough itself is so good, I had a hard time not gobbling it all up! Once I tried them fresh out of the oven though, I was really happy I didn’t eat ALL of the dough. They came out of the oven a little crispy and just sweet enough. Perfect with a cup of tea or big glass of cold almond milk.
Give these cookies a try and savor each and every naturally sweet bite! You may want to make a double batch, just in case, like me, you get a little crazy eating the dough!
- 2 c almond meal
- 1/4 t kosher salt
- 1/4 t baking soda
- 1/4 c maple syrup
- 2 T coconut oil, softened
- 1 T butter, softened–if you don’t want to use butter than add an extra T coconut oil
- 1 t vanilla
- 1 t almond extract–if you don’t have this, just do 2 t vanilla
- about 1 t almond milk (or a little more, to get the right texture for your cookies)
Preheat oven to 325 degrees F.
Mix together the dry ingredients. In a separate bowl, mix together all of the wet ingredients, except the milk.
Add the dry to the wet and mix until well incorporated. Add the milk if you need it to get the right consistency to the dough.
Use two large zip lock bags to roll out the dough. Cut into shapes, as desired. Place on a greased cookie sheet and place in freezer for 20 minutes before cooking. Bake for 10-13 minutes, depending upon the thickness and size of the cookies.
These are great warm, so get a big glass of almond milk and ENJOY one fresh out of the oven!