When the Physicist and I began our gut-healing regimen a year ago (through which he lost 50 pounds and I lost 20), I hunted for a cookie we could eat and still follow the prescribed protocol. This cookie became my go-to recipe. Easy, quick, tasty and satisfying, (and far more economical than commercial GF cookies) these have kept the family happy on many occasions!
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Vanilla Almond Meal Cookies (and variations) (Adapted from Mary Baker Art’s recipe)
2 1/2 cups almond flour (i.e. Bob’s Red Mill)
Dash fresh nutmeg
1/2 teaspoon salt
¼ teaspoon baking soda
¼ cup oil, canola or grape seed oil (each has slightly different effect, I prefer grape seed oil)
6 tablespoons + 2 teaspoon xylitol (can substitute sugar)
2 tablespoon water
4 teaspoons GF vanilla
- Combine almond meal, salt, baking soda and xylitol in a bowl.
- Into a smaller bowl measure water, vanilla, and oil.
- Mix wet ingredients into dry.
- Form 3 inch balls and press onto a parchment paper lined cookie sheet.
- Bake at 350° for 10-12 minutes
- Cool and serve (These freeze well!)
Mary suggested these variations:
- For chocolate cookies: use 2 teaspoons vanilla and 2 Table spoons cocoa powder (mixed in with the dry ingredients) (I also like a dash of cinnamon).
- For orange cookies: Substitute 1 teaspoon orange extract and 1 teaspoon vanilla extract.
- For peanut butter cookies: work in 1-2 teaspoons peanut butter at the end.
- For marble black and white cookies: take half mixture and add 1T of cocoa, take one half vanilla and one half chocolate mixture for each cookie.
Maximum Grace 