It’s been quite a dreary day today, so I decide to do some indoor baking. I was looking for some nutritious cookie recipes, so I baked my own version of Meghan Telpner’s Almond Power Cookie recipe featured in her recent book published last year by McClelland Stewart. There are thousands of cookie recipes out there, might as well make one more! I wanted to use up yesterday’s leftover oats in the fridge, so I incorporated them and some additional foods into her recipe.
Gluten Free Almond Wonders
1/2 c. ground almonds (I do these in my vitamix)
1/2 c. ground pecans (again my vitamix does a great job with nuts)
1/3 c. shredded dried coconut
1/2 c. cooked oats
1/4 c. maple syrup
1/4 c. coconut oil or butter
1/4 c. dried cranberries
2 tbsp. raw sunflower seeds
2 tbsp. dried currents
4 soft pitted dates, chopped – I love using mozafati dates.
2 tbsp. Iranian dark raisins
2 tbsp. Styrian or standard pumpkin seeds
2 tbsp. arrowroot powder
1/2 tsp. ground natural vanilla
1 tsp. natural vanilla extract
1/2 tsp. baking powder
Directions and notes:
Preheat oven to 350 degrees F.
In a med. bowl, mix all ingredients together.
Drop by large spoonfuls on a greased baking sheet or a baking sheet lined with parchment paper.
Bake for approx. 20 minutes. Transfer them with a spatula to a cooling wrack. These cookies tend to fall apart easily, please let them cool first.
Notes: I love using foods I find in specialty stores, such as the middle eastern stores. I love their raisins and the mozafati dates that are often kept in the fridge. These types of dates are very soft and don’t need soaking. They are perfect for cooking and for raw treats that require soft ingredients. Enjoy these with your favourite herb tea! Do you have cookie you can’t live without? Please share it with us here!