Wednesday, July 4, 2012

Golden Anise Almond Cookies

Thanks to Karma Chow for providing this recipe

1 cup spelt flour or oat flour (use gluten-free oat flour for gluten-free cookies)
¾ cup oats, coarsely ground (use a blender or food processor to grind oats)
½ cup ground almonds or almond flour (use a food processor or coffee grinder to grind almonds)
¼ cup shredded, unsweetened coconut
½ cup dark blue raw agave nectar or grade B maple syrup
1 teaspoon anise extract (use almond extract if anise is not available)
1 teaspoon cinnamon
½ cup coconut oil, melted, or avocado oil
2 tablespoons of unsweetened applesauce
1 teaspoon baking soda
½ teaspoon sea salt
almond slices (optional for garnish)

Preheat the oven to 350 degrees F. Combine all of the ingredients in a bowl and mix well, let sit for 10 minutes so that batter sets. Drop by the teaspoonful onto cookie sheets lined with parchment paper. Place a couple almond slices in the center of the cookie (optional). Bake for 10 to 12 minutes or until golden. Cool on a wire rack. These are great alone, but if you like chocolate, you can dip the cooled cookie in chocolate topping (recipe follows). These cookies are great for storing in the freezer and eating chilled! Make sure if you are freezing to store in a tightly sealed container and separate cookies using parchment paper.

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