I’m just obsessed with almond meal (AKA almond flour). It’s so perfect for baking with because it’s gluten-free and makes cakes and cookies very light and buttery. These are my very favorite cookies in the world. I added goji berries because they are such an amazing superfood. I buy them from the bulk bins at Wholefoods. If you can’t get hold of them, you can substitute with raisins.
These take literally 10 minutes tops to make, and they are a seriously
2 cups almond flour
1/4 unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/4 cup + 1tbsp raw coconut oil
3 tbsp runny honey
1/4 cup of goji berries or raisins
1/4 cup dark chocolate chips
Pre-heat oven to 350 degrees F
Mix the dry ingredients together in a bowl. Add the coconut oil and honey and combine well. Finally mix in the berries or raisins and chocolate chips.
Bake in the center of the oven for 10-12 minutes (check them after 10 minutes because I’ve found that almond meal can very suddenly burn!).
They will keep for up to 5 days in a sealed container.
I love to experiment with different flours, especially quinoa flour as it’s so full of protein. I also love to use almond flour in baked goods, as it gives for a sweet/nutty texture and makes virtually anything you bake, lighter.
I had a good friend coming over for tea -she’s as into green tea as I am, so I decided to roll out my best wedding China (it hasn’t seen the light of day for quite a few years,) and try to impress her with the kind of cookie that we drool over at a seriously over-priced/pretentiously-healthy cafe down the street. Since all their cookies and cupcakes are infused with herbs and essential oils, I decided on lavender. Lavender essential oil is wonderful in cupcakes, cookies or infused into cream & ice cream, but it’s easy to overdo – I had to make these twice, as I put way too much lavender in the first batch.
Lavender Almond and Quinoa Cookies
1 stick butter
1 & 1/4 cups almond meal
1cup quinoa flour (available at most decent health food stores.)
1tsp baking soda
1/2tsp sea salt
2 tbsp brown rice syrup
2tbsp agave nectar
2 drops of lavender essential oil
Pre-heat oven to 325 F
Place all the ingredients in the food processer and blend until you have a sticky dough. With your fingers, dig out a walnut sized lump and roll between your palms to form a ball. Press the ball down to form a disk and place on baking sheet
Bake for 14 minutes or until lightly browned on top.