Since eating according to the Whole30 guidelines this past January, I now have sweets only very seldom and refined sugar almost never. (Full disclosure: I did enjoy traditional cake and frosting on my birthday and on my grandson’s second birthday.) In spite of having been a sugarholic all my life, to my surprise I was able to break the habit. I’m experiencing health benefits, and I don’t feel deprived in the least.
But a celebration calls for something sweet to help make it festive. So in planning treats to serve at an upcoming event, I’ve been testing recipes that use just enough natural sweetener. These chewy, delicately flavored triple almond cookies with almond flour, almond extract or flavoring, and a whole almond on top were inspired by Everyday Maven. They’re sweetened with a small amount of maple syrup and are gluten- and egg-free.
For the almonds that top each cookie, plain whole almonds are too hard in contrast to this soft, chewy cookie. Sprouted or soaked and dehydrated almonds are easy to bite into, and their light crispiness is a delightful surprise. You can purchase sprouted almonds, but they’re expensive. Alternatively, you can easily soak and dehydrate them yourself.
For the almond flavoring, I used Frontier Natural Products alcohol-free almond flavoring, but almond extract may be used.
|Triple Almond Cookies|| |
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda (gluten-free, if necessary)
- 1/8 teaspoon cinnamon
- 2 tablespoons melted coconut oil
- 1 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract or almond flavoring
- 1/4 cup pure maple syrup
- 12 to 15 whole almonds; sprouted or soaked and dehydrated
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
- In a small bowl, place coconut oil, vanilla, almond extract or flavoring, and maple syrup. Whisk until well combined.
- Add wet ingredients to dry ingredients and stir until combined.
- Roll level-tablespoon-sized (using a measuring spoon) portions of dough into balls and place on baking sheet. Flatten slightly with the heel of your hand and press one almond into the center of each cookie.
- Bake 15 to 17 minutes or until light golden brown. Allow to cool on baking sheet for a few minutes before transferring to cooling rack.
- Store in an airtight container. Can be frozen.
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