Cookie Monster!

So, I did some research at work today (shh!) on Primal/Paleo cookies.  I found a random recipe in a message board thread that sounded good and also included a lot of stuff I already had at home.  Almond Flour isn’t cheap, am I right?

Here is the recipe, with my photos throughout.  I have a few suggestions that I’ve included at the end of this post.

  • 1 1/4 c Almond Flour
  • 1/4 t salt
  • 1/4 t baking soda
  • 1/2 t vanilla
  • 1/4 t cinnamon
  • 1 large egg
  • 1/4 c honey

My additions: walnuts, chocolate chips

First I sifted the flour, salt, baking soda together and then added the cinnamon.  I would have sifted the cinnamon, but I forgot.  I sifted everything because my almond flour had gotten clumpy in the freezer.  The last time I used it I made macarons, like a year ago…

dry ingredients

dry ingredients

I then mixed the wet ingredients together, because that is what you do when you bake.

IMG_1535small

egg, honey, vanilla

Then, I put the two together and mixed well.  Since my husband doesn’t like chocolate (bizarre), I made some with only walnuts, then added the chocolate into the walnut-y dough.

additionscombo

top: walnuts only
bottom: walnuts and chocolate pour moi!

Next, I spooned the cookies out onto an exopat to prevent sticking.  I baked them at 350 degrees for about 15 minutes.

exopat - it has been used A LOT - it isn't dirty I promise

exopat – it has been used A LOT – it isn’t dirty I promise

I like crunchy cookies, and these were crunchy on the outside and soft on the inside.  The hubs said his weren’t very sweet, almost bitter, but the ones with chocolate were very good.  Perhaps if you don’t use chocolate you could add some banana or a little more honey.

the inside of the chocolate version - tasty

the inside of the chocolate version – tasty

The nail polish in this photo is my favorite fall/winter color.  I love that dark colors are in style.  It reminds me of annoying my mother in high school with my blue nail polish.  Now she thinks it’s posh.  This is Dive Bar by Essie.

IMG_1560small

the finished product

Overall I think this was a good attempt at making cookies without gluten.  My suggestions are to halve the spoonful to make the cookie more crunchy.  I would probably get 20 cookies out of the batch instead of 9, and it would be a better portion size.  These actually feel almost cake-like.  Certainly tasty, but I will probably try some additions and subtractions next time – perhaps this weekend!

the kitchen elf

the kitchen elf

Finally, here is Twiggy, who sits so patiently and waits for falling human food.  She always finds a way to be right in between your legs, seemingly without moving at all.

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