I discovered this recipe when I was attempting to make gluten-free samosas. The filling was delicious and the finished product went like hotcakes! I had leftover dough and though if I left it a little thicker, it would make great cookies. The vanilla added a new dimension, and raisins are always a welcome option.
- 3 cups blanched fine ground almond flour
- 1/2 tsp salt (or just slightly under that amount)
- 1 tsp vanilla
- 1/4 cup coconut oil (or oil of choice), softened or liquid
- 1/2 tablespoon honey or up to 3 T depending on desired sweetness
- 2 large room temp eggs
Optional: 1/2 chopped raisins or cranberries
Pre-heat oven to 375 F (or slightly lower) and lightly grease a cookie sheet with coconut oil.
In a large bowl, combine the almond flour and salt. Mix well. In another bowl beat together the oil, vanilla, honey and eggs. Add the liquid mixture to the almond flour and mix until all the ingredients are combined. Blend in chopped dried fruit. Once combined, continue to knead the dough with your hands until it becomes smooth and the ‘stickiness’ is gone. Keep the dough wrapped in parchment paper when not in use. Dough is most workable in a room that is 75 degrees or less to prevent it from cracking.
Dust workspace with almond flour and roll dough out to about 1/4 - 1/3 inch thickness. Cut into desired shape, transfer to cookie sheet and bake for about 10 minutes, checking after 8 minutes. Transfer to a wire rack to cool.
Makes about 2 dozen cookies
Adapted from: http://theurbanposer.com/street-foods-samosas-wrhubarb-chutney/