Hi Everyone, just yesterday that I blogged on how to make your own almond milk and almond flour. As a sequel of yesterday recipe, I will share with you how I use those flour to make cookies. I am happy nothing go to waste 🙂 here is the recipe
2 cups of almond flour
1/2 cup of tapioca flour or potato strach
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup of grapeseed oil or coconut oil
1 tablespoon vanilla
1/4 cup of maple syrup or agave
1/4 cup of cane sugar
dark chocolate chips (optional)
A Dash of Love
Preheat oven to 350* F
- Whisk together the dry ingredients in a large bowl.
- Combine the wet ingredients in a small bowl and stir to incorporate. Gently pour the wet ingredients into the dry and give the mixture a good stirs to thoroughly combine. Pour in chocolate chips (if using) and fold them in.
- Place parchment paper on a baking try and line with cookie dough, scooping out about a tablespoon per cookie and then flattening them before putting them in the oven.
- Bake for 13 minutes or until they are golden around the edges. Let’s cookie cool down on a cooling rack about 10 mins or so. Cookie will turn crispy.
Note: The texture of cookies weather they are soft or crispy depend on the ratio between sugar and liquid sweetener. I tried 1/2 cup all liquid sweetener before, cookies will be more of a soft side. I like my cookie a little crispy, so I use half sugar half liquid. Dough might be drier but moist enough to form a cookie shape. You will have to pack tightly into a spoon. However, you can’t go all sugar though because the dough will not have enough moisture to hold it together.
Yield : 24 cookies, Prep Time 10 mins, Baking Time: 13 mins