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 and The Cancer-Fighting Kitchen), both are priceless and make a worthy addition to your cookbook library. Even if you don’t have cancer.
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.