After making some almond milk, I dried out the pulp and et voila! Paleo cookies!
Unblanched almond flour is pretty much just crushed whole almonds. After blending water and soaked almonds for milk, I stuck the pulp in the oven to dry out a bit, and was left with this:
I wasn’t sure how it would work because I’ve read that unblanched flour is pretty hard to work with but, there’s no harm in trying! Plus, there’s something about a batch of cookies on the go that just warms the cockles, right!?
Recipe for Unblanched Almond Flour Cookies
Yield: 6 good-sized cookies
Prep time: 5 minutes
Cooking time: 15-20 minutes
What you need
1 cup unblanched almond flour
1/2 tspn baking powder
1 tblspn almond butter
2 tblspns butter, melted
1-2 tspns raw honey or date paste
1 medium egg, lightly whisked
Pinch of salt
What you need to do
1. Preheat the oven to 160°C (ovens vary so you may need to adjust your cooking time). Line a tray with baking paper.
2. Mix all the ingredients together, adding the egg in last.
3. Beware – this dough/batter is sticky! Spoon the dough onto your tray, leaving adequate space in between as they do almost double in size.
5. Remove from oven when done (they will be springy, not hard!) and allow to cool.
*Please note: you can use blanched almond flour – the texture will be a lot smoother and you may need to adjust the quantity down to perhaps 3/4 cup flour.
Also, this isn’t a crispy, crunchy biscuit – it’s a light, chewy cookie and oh-so-moreish!!!*
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