Servings
24
Prep time:
20 minutes
Time to bake
8-11 minutes by 175 degrees
Good for:
Lunch
Chai spiced cookies
Baking is not my thing, but I really like a good cookie- not too big, but chewy and with taste. This recipe, I have found from texanerin.com. super baking site, but obviously I had to change the recipe slightly due to the sugar content.
The taste was fantastic- they did go soft already after 24 hours, but it was during a high humidity time. so try them out, I certainly will do that again….
Ingredients
60 g almond flour
32 g coconut flour
40 g gluten-free oats
40 g sweet sorghum flour
1 tsp cinnamon
3/4 tsp ground cardamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp sea salt
6 tbsp (84g) coconut oil- room temperature
100 g coconut sugar
6 tbsp (98g) almond butter (natural- no palm oil)
1 1/2 tsp vanilla extract
1/2 tsp sea salt
6 tbsp (84g) coconut oil- room temperature
100 g coconut sugar
6 tbsp (98g) almond butter (natural- no palm oil)
1 1/2 tsp vanilla extract
1 large or 2 small eggs at room temperature
a small handful (75 g) of chopped haselnuts or almonds
a small handful (75 g) of chopped haselnuts or almonds
Instructions
Step 1
In a bowl mix flours, spices, baking soda and salt. Mix well and set aside.
Step 2
Add fat,sugar,almond butter and vanilla extract in your mixer . Mix on medium for about 1 minute (or use an electric mixer)
Step 3
Beat in the eggs on low and mix well. Add the dry ingredients and mix quickly. stir in 1/2 the chopped nuts and leave to cool for 1 hour or until it is easy to roll balls.
Step 4
Heat oven for 175 degrees (350 fahrenheit). Line baking tray with baking paper. Roll the dough into balls – mine were about 1/3- 1/2 golfball. I got about 20 cookies from the portion. press gently with a fork and sprinkle with the remaining chopped nuts.
Step 5
Bake for 8-11 minutes until surface no longer looks wet. They will be very soft but will dry up. Leave to cool completely on the rag, then eat.
Can be stored up to 3 days in an airtight container
Can be stored up to 3 days in an airtight container
Tips
This recipe was originally made with only almond flour instead of the oat and sweet sorghum. You decide what works for you. Also the original recipe called for tightly packed 150 g sugar. that’s much too sweet for my diet.
There is room for changes and improvements to the recipe depending on your allergies. take a look at the Texaserin.com pages. there are a lot of recipes and tips. I am not concerned with vegan or vegetarian or paleo or any other ‘label’ only with allergies- so check through and see what works. i am not kidding you- baking is the hardest part and we all need to accept the limitations. I will keep trying for just one of each treat though….join us and let me know what works for you.
There is room for changes and improvements to the recipe depending on your allergies. take a look at the Texaserin.com pages. there are a lot of recipes and tips. I am not concerned with vegan or vegetarian or paleo or any other ‘label’ only with allergies- so check through and see what works. i am not kidding you- baking is the hardest part and we all need to accept the limitations. I will keep trying for just one of each treat though….join us and let me know what works for you.
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