June 27, 2011
Why am I posting a recipe for cookies while I'm on the Whole30??
Because I made these today, for my parents, and they loved them. I didn't have any, didn't even feel like it, but my parents liked these so much that I figured I might as well share the recipe with everyone.
The picture shows my dad's cookie. We had just agreed that I should post the recipe, when I realised I hadn't taken a picture yet so I made him stop eating and quickly snapped a shot!
The batter makes approx. 4 cookies, although I only made 2 huge ones so I wouldn't even be tempted to have any. (thinking ahead! I simply don't trust myself with cookies.. yet..)
- 1 1/4 cup almond meal
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp cookie spices
- 2 tbsp coconut oil, liquefied
- 1/4 cup freshly brewed coffee
- 2 tbsp agave nectar
- 1/4 cup raisins
- 1/4 cup chopped walnuts
1. Preheat oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. In a bowl, mix the almond meal, baking powder, cinnamon and cookie spices.
3. Stir in the coconut oil, coffee and agave and mix until a sticky dough forms.
4. Stir in the raisins and walnuts and divide the dough into 4 equal pieces and roll these into balls.
5. Drop the balls on the prepared baking tray and flatten them with your hands to form cookies.
6. Bake for 18-20 minutes until golden brown. Cool for at least 30 minutes, so they will become firmer. Enjoy!