Funny story about these “cookies.” The recipe is adapted from Rebecca Katz’s “Legal Cookie” recipe in the cookbook: The Cancer-Fighting Kitchen. I don’t need to tell you again how much I love her cookbooks (One Bite at a Time
Back to my story.
We had some friends over for dinner last week. My girlfriend is pregnant and avoiding refined sugar, but I know better than to deprive a pregnant woman of sweets so I made these gluten free cookies sweetened with maple syrup. I told our dinner guests to erase any notion that I was serving REAL cookies…that way they wouldn’t be disappointed by the lack of REAL sugar.
Thankfully they were a hit with both the parents and our toddlers. Kula Baby and his friend were all over their cookies (my husband told me later that Kula Baby managed to swipe a SECOND cookie from the plate while I wasn’t looking!!! How did I miss that?). There was only ONE problem: our kids kept calling them “Teeny Cookies.” If these are a toddler’s idea of a “teeny” cookie, I’d like to see their ideas about the real-sized version.
Yes, we are a little concerned.
- 1 cup organic almonds raw soaked overnight.
- 1 cup gluten-free oats
- 1 cup Pamela's Gluten-free Pancake and Baking mix or gluten-free all purpose flour for dairy-free version.
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup organic coconut oil
- 1/2 cup maple syrup
- 1/4 teaspoon vanilla extract gluten-free
- Organic chocolate hazelnut butter
-
Pre-heat oven to 350 degrees.
-
In a food processor blend the almonds until they are a near powder. Add the oats, flour, cinnamon and salt and mix to combine.
-
Add the maple syrup, oil and vanilla extract and combine until the dough becomes a ball.
-
Scoop roughly 1 tablespoon of dough out and place on greased cookie sheet. Make a small thumbprint in cookie and fill with chocolate butter. Place the rest of cookies on cookie sheet and bake for 15-20 minutes.
