Happy Cookie Thursday (which is almost Friday and therefore almost the weekend)!!!
It also happened to be genie pant Thursday. Whatever. My Thursday needed a little sparkle and purple genie pants were obviously the apparel of choice for work.
So anyway, cookies.
I was in a sorority in college. Or rather, I still am a member of said sorority, but I lived in the house for two years during my undergrad. I know, I know. You’re shocked. YOU, you say?? My hippie-granola-genie-pant-wearing self in a sorority?! Yep. Better believe it. Thankfully, Willamette is teensy and liberal arts, and therefore has a really different (in a good way) Greek system. My house was full of eclecticaly hilarious and awesome individuals, so I fit right in.
But… what does this have to do with cookies? Well actually… I seem to have retained an ingrained habit of cookies on Thursdays. And for this, I can
blame thank living in the house. Our chef made cookies at lunch every Thursday the two years I lived in, and after I moved out my senior year, I sort of kept that up (although I made them probably way more frequently than just once a week, let’s be real here). But nowadays, I seem to have fallen back into the Thursday routine! Which is fab, because if you think about it, Thursdays are a perfect day for cookies. Because it’s not quite Friday and the weekend, and you might need a little pick me up or something, you know? What better than a cookie? And then besides, once the batch is gone, it’s weekend time! Hooray!
Mine shall tide me over until I leave on my yoga retreat this weekend, ahhhh… or rather, let’s make that ommmmm….
Triple Threat Almond Cookies
Thick and a little chewy-crumbly, these cookies are lightly sweet and salty. They remind me a little of salted almond-chocolate, but minus the chocolate (sorry if that makes no sense at all). Gluten free, vegan, refined sugar free, and full of healthy fats. Yield: 10 cookies. I adapted the recipe from La Gallette, here!
- 1.5 c almond flour
- 1/4 tsp fine grain sea salt
- 1/4 tsp baking powder
- 2 tbsp maple syrup, grade B
- 2.5 tbsp melted unrefined coconut oil
- 2 tbsp unsalted almond butter
- 1 tsp vanilla extract
- scant 1/4 tsp almond extract
- 1/3 c raw almonds, roughly chopped
This is maybe the easiest thing ever. Preheat the oven to 350, and line a baking sheet with parchment paper.
Combine the dry ingredients in a large bowl. Toss in wet ingredients, and stir to combine, followed by the almonds. The dough doesn’t come together like a typical cookie dough, but you should be able to form balls of it when you squash it together. Roll into about a tablespoon-sized ball, flatten slightly, and place on the cookie sheet. Repeat… obviously… and try not to eat all the dough (which is fab, by the way). Bake for 12 minutes, let cool on the sheet for a minute, then move to a cooling rack. They’re a little crumbly, so be aware when you’re moving them. Mine have all disappeared so I can’t really speak to how well they store… but I usually store things made of almond flour in the fridge if they’re going to hang around for awhile.