September 26th 2016
Gluten-free almond cookie recipe
November 13th 2014 / 1 comment
Gluten and guilt free treats from blogging duo Green Kitchen Stories
Keeping a stash of tasty but healthy treats to hand is a great way to stop you from reaching for the chocolate come four o'clock. These almond cookies from David and Luisa - the couple behind Green Kitchen Stories - are just the ticket. Inspired by a trip the pair made to a vegan bakery in New York these gluten and dairy free cookies are full of goodness and nutrients and super easy to make.
150 g rolled oats (gluten-free, if intolerant)
100 g buckwheat flour
1 tsp bicarbonate of soda
1 tsp sea salt
90 ml cold-pressed olive oil
120 ml (4 fl oz/ ½ cup) maple syrup
250 g (9 oz/1 cup) almond butter
90 g (3 ¼ oz/â cup) tahini (sesame paste)
½ tsp ground vanilla or vanilla extract
75 g (2 ½ oz/ ½ cup) blueberries
Preheat the oven to 180 C. Grind the oats into a coarse flour, using a mortar or food processor. Mix with the buckwheat flour, bicarbonate of soda and salt in a large bowl.
Heat the olive oil, maple syrup, almond butter, tahini and vanilla in a small saucepan over a medium heat. Stir until combined.
Pour the melted mixture over the flour mixture, add the blueberries and fold everything together until combined.
Shape into 2.5 cm (1 in) balls of dough and place a little apart on a baking sheet lined with baking parchment. Press down on each one gently with the back of a fork. Bake for 10–12 minutes – don’t over-bake or they will be dry. Let them cool for a few minutes and transfer to a wire rack to cool.
These cookies are a bit fragile while warm but firm up as they cool down. They will keep in a cookie jar for 1–2 weeks.
Tip: You can replace almond butter with peanut butter, hazelnut (filbert) butter or cashew butter.
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