|waiting for guests to arrive...and hoping for a cookie|
This is a pretty sweet, almondy cookie that guests enjoyed at my home the other night after a healthy and fresh meal of salads, quinoa, lentils and veggies. My husband was the first to point out they don’t look as appealing as some of my other cookies, and despite loving the taste, he urged me to add a chocolate drizzle. So your choice: they are delicious on their own or sweeter and potentially more elegant in appearance with a chocolate glaze or drizzle.
These are fast, easy cookies to make and store and freeze quite nicely.
Almond Rice Flour Cookies
1 cup brown rice flour
½ tapioca flour
½ cup buckwheat flour
2 tablespoons coconut flour
½ cup raw cane sugar
¾ cup almond butter
1 teaspoon almond extract
2 teaspoons vanilla extract
¼ cup coconut oil, melted
½ cup coconut or almond yogurt
½ cup chopped almonds (raw or sprouted)
melted nondairy chocolate for garnish
1. Mix dry ingredients; form a well and add wet to dry.
2. Stir in chopped almonds, roll into little balls onto greased cookie sheets and bake 20 minutes at 350 degrees, roating the pan halfway through.
Yields 2 dozen or so cookies.
3. garnish with drizzled melted nondairy chocolate and an additional almond on top if desired.