A cookie recipe that’s scrumptious and good for you! Jeff makes amazingly delicious, healthy cookies. We were able to persuade him to share his recipe with us. And since it’s *that* time of year again, we wanted to share his recipe with you.
Jeff’s Almond Cookies
Makes 35 to 40 cookies
Preheat oven to 350
In a large mixing bowl combine:
2 cups whole wheat flour or 3 cups if you *don’t* have pastry flour OR if you’re using a gluten-free replacement like Bob’s Red Mill Gluten-Free 1:1 Baking Flour or get creative and make your own!
1 cup whole wheat pastry flour [if you have it]
2 cups almond flour [or whole almonds toasted and then ground to a fairly fine meal]
1 cup Nature’s Earthly Choice SuperFood Blend [Jeff says he gets this from Costco, and likes the texture and added nutrients, but that you can just use a cup of rolled oats ground to a rough flour, or 2/3 cup of oat flour instead]
1 tsp salt
1 rounded tsp baking soda
1 tsp baking powder
2 tsps cinnamon
1/4 tsp cardamom [or a pinch of nutmeg if that’s what you have]
Whisk these ingredients together. Sometimes the almond flour can clump, so it’s good to break it all up and get things well mixed.
Then add to those dry ingredients:
1 or 3/4 cup fairly finely chopped dried apricots [Jeff likes organic Turkish apricots from Trader Joe’s with no sweetener or sulfur dioxide] these can be dredged with some of the flour mix so they don’t stick together and are well distributed.
In another bowl add:
1+ cup oil [Jeff likes a blend of mostly coconut oil with a 1/4 cup of grapeseed oil]
1 cup maple syrup
1+ Tbsp vanilla extract
1 tsp almond extract
2 heaping Tbsps of almond butter
Whisk these all together into a smooth blend and add to the bowl of dry ingredients.
Mix well. Then, using a large soup spoon or cookie scoop, drop a dozen on each cookie tray. Flatten out and shape with palms and add one raw almond in the center of each.
Bake in a 350 oven 13 to 15 minutes.
Let the cookies cool on the tray for ten minutes, then transfer them to a rack. Because of the coconut oil, these will be a little soft while warm, but if you refrigerate them they’ll become very firm.