So then I decided to add some almond flour, because the taste was definitely good, and voila, rescued cookies! I will come back and edit this recipe in time, but for now, just keep an eye on the consistency of the cookies after you add the almond flour. I imagine it will probably take about a quarter cup after all is said and done. I added about 3.5 tbsp to half the recipe.
Batter with almond flour added |
Ingredients:
- 1/2 cup almond butter
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1 egg
- 1/4 tsp cinnamon
- 4-5 tbsp almond flour
Method:
Unbaked cookies on sheet |
2. Add in the egg, baking soda, and cinnamon.
3. Add in the almond flour, paying attention to the consistency of the batter - it should be still somewhat liquidy, but firm.
4. Cover a baking sheet with parchment paper, and drop batter by the spoonful onto the sheet. The cookies will still spread, so try not to put them too close together.
The result will be a light & fluffy, sweet & delicious almond-y cookie!
One note about these cookies: I'm not sure if it's because I live in Florida and it's more humid here than what I'm used to, but these turned really mushy the next morning. It helped to store them in the fridge, and then pop them in the toaster oven for 2-5 minutes at 250 degrees before serving. Back to normal!
Let me know if you try this recipe, and leave your hints and tips in the comments!
Let me know if you try this recipe, and leave your hints and tips in the comments!
Oh,it sounds like a delicious thing:)
ReplyDeleteYour blog is really cool:)Also you can check out my new makeup looks-they are really wild and creative:)
mykaleidoscopeeyes.blogspot.com
We can follow each other if you want?
xoxo Veselina from Bulgaria