I’ve mentioned before that cookies are my go-to baking treat. I wasn’t lying. If I get the urge to bake and experiment, the first place I go to is cookies. There’s a lot of room for successful experimentation in gluten-free cookies. They’re also easy to share, which is what I often do with my baked goods. My coworkers receive a great many of my creations. (Although the hubby’s coworkers received these – gotta spread the wealth from time to time!) And, they’re cookies. Cookies are awesome!
So I had a few minutes the other night, waiting for dinner to finish in the oven, and so I threw together these little babies. I made a small batch (but you could definitely double the recipe!), since I was experimenting, just to see how they’d turn out. They looked promising out of the oven, but they were even more delightful once they cooled. Comforting, sweet (but not overly so), a bit soft, a bit chewy. A perfect little bite after dinner, or to help through a long afternoon.
Of course, this means that other recipes that I’ve promised (like the chocolate zucchini cake pictured here) will have to wait a few more days. You see, I had requests for the recipe after I posted the photo on Facebook, so I went ahead and bumped these to the front of the line. But I promise, the cake will come. Soon. For now, enjoy this simple little treat.
Black Walnut Cookies (grain-free, dairy-free)
3/4 c blanched almond flour
2 T arrowroot starch
1/4 t baking soda
1/4 t salt
1/2 c sucanat, coconut palm sugar, or brown sugar
1/4 c almond butter
1 egg at room temperature
1 t vanilla extract
2 T coconut oil, melted and cooled
1/2 c chopped black walnuts
Preheat oven to 350 degrees. In a large bowl, whisk together the almond flour, arrowroot, baking soda, salt and sugar. In a medium bowl, whisk together the almond butter, egg, vanilla, and coconut oil. Mix together the wet ingredients into the dry until well-blended. Stir in walnuts.
Scoop tablespoonfuls of dough and roll into balls. Place on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden on the edges and bottoms. Allow to cool for 5 minutes on the baking sheet, and then remove to finish cooling on a cooling rack.
Makes 12-14 cookies.