almond flour cookie

Almond flour/ almond butter cookies 😋

I’ve posted this recipe before I think but I’ll post again:

1 ¼ cup almond flour
¾ cup almond butter
1/3 cup honey
1 tsp baking soda
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp salt

Mix and spoon into a parchment paper lined cookie sheet, bake 8-10 min, take out of the oven and let sit for 3-5 min to firm up.

These are delicious, lightly sweet, and chewy! Also you can sub maple syrup for the honey if you want it to be fully vegan :)

Approx 7g net carb per cookie (depends on how big you make them!)

Almond Flour Cookies

By request! 

2 ½ cups almond flour (mine was very fine, blanched)
½ tsp sea salt
½ tsp baking soda (I used a bit more, probably like ¾ tsp)
½ cup grapeseed oil (I used vegetable oil)
½ cup agave nectar (I used maple syrup)
1 tbsp vanilla extract
½ cup chocolate chips or coarsely chopped chocolate (you could also use dried fruit or any fun stir-in really)

Combine almond flour, salt, and baking soda. The original recipe says to whisk together oil, sweetener (nectar or syrup), and vanilla, but I just dumped them into the almond flour mixture on their own. You can stir with a spoon, it doesn’t need a hand/stand mixer. 

Once the wet and dry are combined, fold in the chocolate and stir; the dough will probably look SUPER greasy, mine did. Refrigerate for 20 minutes; the dough will still be slightly sticky and kind of greasy.

Preheat oven to 350F. Scoop up heaping spoonfuls, roll into balls around 1 to 1 ½ inches, press slightly to flatten into discs about half an inch thick, and place on parchment paper on a baking sheet. They don’t spread much while baking. 

The recipe says to bake for 7 to 10 minutes, but I had to bake them for 15 to get them anywhere close to done, and they probably could have gone for 20. Slide them, parchment and all, onto a cooling rack (if you’re not using parchment paper, I’d let them cool on the baking sheet for quite a while, 20-30 minutes). They may look super duper soft and fragile; they’ll solidify as they cool. 


anonymous asked:

I hate when the duchess of cambridge doesn't stick to the royal protocol like we know you like short dresses and super high heel but is it necessary to dress like that when attending a mental health engagement?

Well, this is utter shit so I am going to share with y'all my ultimate favorite macaron recipe (found of the internet of course) it mixes two of my favorite cookies: macarons and oreos.

Macaron Shells:
-100g almond flour
-30g Oreo cookie crumbs (approx. 4 cookies with filling removed)
-130g powdered sugar
-100g egg whites (room temperature)
-1/8 tsp cream of tartar or some salt (your saltiness fits too as this part is to keep the egg whites fluffy while you are mixing your ingredients)
-90g sugar (or other superfine sugar)

Oreo Buttercream:

Filling from 12 Double Stuffed Oreos
-4 Tbsp unsalted butter (room temperature)
-¼ cup powdered sugar
-2 Tbsp crushed Oreos (approx. 2 cookies with filling removed)

Macaron Shells:

1. Line baking sheet with a silpat mat or parchment.

2. Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won’t pass through the sifter. Set aside.

3. Whip the egg whites until they’re the consistency of a loose foam, add in cream of tartar (or some of your saltiness). Continue whipping while slowly adding caster sugar. Whip to a stiff meringue.

4. Fold the dry mixture into the meringue.

5. Pour the batter into a piping bag fitted.

6. Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.

7. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.

8. Let the macarons dry at room temperature until dry to the touch. (Approx 1 hour. DO NOT skip this step.)

9. Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.

Let cookies cool completely before removing from pans.

Oreo Buttercream:

Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.

Enjoy motherfuckers.

Almond flour chocolate chip bars

Dry mix:
3 cups Almond Flour/meal
1 tsp baking powder
1 tsp salt

Wet Mix:
½ cup butter (1 stick)
1 cup Truivia baking blend + 2 tsp Molasses = homemade brown sugar!
¼ cup coconut oil
2 tsp vanilla extract

1.5 cups chocolate chips

You’ll need a cookie sheet that is somewhere close to a ‘jelly pan’ or something smaller than a standard cookie sheet. I forget the measurement. 

Stick in the oven at 325 for 20-25 min. It should be golden brown around the edges. The middle will look like it’s not done. It is.

Absolutely let it cool for 20 min.  Cut into 32 servings. 

32 servings: 

9g net carbs
11g Fat
3g protein