I hadn’t baked in a while and I won’t be really doing much baking in the next few weeks (we’re doing a 60-day challenge which I’ll tell you more about tomorrow and ask you to join me! and win prizes! and! more! fun! things!), so I decided to use up the coconut flour I had.
I totally winged (Is that the past tense of “to wing”? Wung? Wunged? It sounds weird.) this recipe, throwing things in and tasting batter until I was happy with the flavor and consistency. The kids loved them and I brought the rest to the 5:30am Crossfit class and they went over very well there.
I think these would be great for Thanksgiving, which UM, OMG is next week. I’d still like summer to come back, so I guess I’m not totally embracing this whole fall thing well. Or, you know, not at all.
Recipe: Grain-Free Cranberry Almond Cookies
- 1 c. coconut flour, sifted
- 3/4 c. nut meal (almond, walnut, or pecan, your choice)
- 1 tsp. arrowroot
- 1 tsp baking soda
- 1/2 c. whey or yogurt
- 5 eggs, beaten
- 3 tbsp butter or coconut oil, melted
- 1 tsp. vanilla
- 2 tsp. almond extract
- 1/2 dropper Vanilla Creme Stevia (or 2 tbsp honey)
- 3 tbsp agave
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds, crushed
- Mix dry ingredients together in large bowl.
- Add remaining ingredients (except the crushed almonds) in order and stir by hand.
- Using two spoons, scoop a tablespoon-sized amount onto parchment (yes, must use parchment).
- Sprinkle some of the crushed almonds on top and press down into the cookie.
- Bake at 325 for 12-18 minutes, depending on the size of your cookies until mostly firm and slightly browned on the edges and bottom.