Flourless Sesame Almond Cookies Recipe
“Healthy” and “cookies” are two words that don’t play well together. Usually.
No White Flour. No White Sugar. That’s my mantra for 2013. My Fabulous co-blogger and daughter Anne is also not a white flour fan. But we do happen to be cookie fans. . . so . . .
The Challenge: make a flavorful crispy cookie with no flour and no white sugar. Extra curveballs: make it vegan and make it gluten free. I am happy to report success! The recipe was inspired by gluten-free blogger Elana at Elana’s pantry. I tweaked the taste of her Sesame Cookies by adding a tablespoon of cocoa powder, and some almond extract, with an almond on top. Triple the almond goodness! The cocoa powder does not add a strong chocolatey flavor, just richness.
Almond flour fits the bill perfectly – and makes rich, flavorful cookies that are crispy on the outside but creamy on the inside.
Healthy, but still sinful tasting.
I know. You’re Welcome.
FLOURLESS SESAME ALMOND COOKIES
1 ¼ cups almond flour
¼ teaspoon salt
½ teaspoon baking soda
1 tabespoon cocoa powder
⅓ cup agave nectar or maple syrup
⅓ cup almond butter
1 tablespoon shortening or olive oil
1 tablespoon vanilla extract
1 teaspoon almond extract
¼ cup sesame seeds
24 whole almonds
Preheat oven to 350 degrees.
In a large bowl, combine almond flour, salt, baking soda and cocoa powder.
In a smaller bowl, blend together agave, almond butter, shortening, vanilla, and almond extract by beating with a mixer until mixture is light brown.
Blend the dry ingredients into the wet
Form the dough into 1 inch balls (about 1 tablespoon each) and roll in the sesame seeds
Place on a lined baking sheet and flatten to a disc with a spatula. Place an almond on top.
Bake for 8-10 minutes until lightly brown.
Other fab vegan cookies out there: