You won’t miss the flour. Not even a little bit.
“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 tablespoon 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: