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Cinnamon Almond Butter Cookies

Posted Dec 14 2012 9:37pm

I promised to share some of my favorite healing foods desserts in December and I knew I had to make a delicious cookie recipe for all the cookie lovers that would be free of health-depleting white flour and white sugar.

I started baking cookies at the age of 9 with my mom. She taught me all kinds of yummy cookie recipes and we loved baking new batches of cookies every month.

Some of my fondest cooking memories with my mom involved making chocolate chip cookies, shortbread, oatmeal raisin cookies, and sugar cookies. My brother, mom, dad and I would devour these tasty cookies as soon as they came out of the oven!

I really adore two types of cookies, both crisp and light or soft and chewy cookies. Today’s recipe for cinnamon almond butter cookies is an absolutely scrumptious crisp cookie that is completely gluten-and-grain-free.

The secret to making this cookie  gluten-and-grain-free is using finely ground blanched almond flour as a replacement for white all purpose flour. Blanched almond flour is made by soaking raw almonds in hot water to remove the skins.

The almonds are ground into fine almond flour that is a wonderful  gluten-and-grain-free option for baking. Please don’t substitute coarse almond meal for blanched almond flour because it won’t yield the right texture in this recipe. Almond meal is usually coarse ground almonds that are ground with the skins still on them. A good choice for blanched almond flour is Honeyville Grain Company .

ALMONDS

Almonds and almond flour are rich in protein, fiber, vitamin E, potassium, antioxidants, and heart healthy monounsaturated fat. Even though almonds are considered a nut, they are really not a true nut because they are the seed of the fruit that grows on almond trees. Technically it’s a drupe.

 

COCONUT SUGAR

Coconut sugar is a delicious caramel flavored sugar that comes from the crystallized sap nectar that flows from the coconut blossom when coconut trees are tapped. Coconut sugar has 17 amino acids, key vitamins, minerals, and a glycemic index of 35. Coconut sugar is also one of the most ecologically sustainable natural sweeteners in the world. Coconut sugar can be used as a 1-to-1 replacement for refined white sugar. I used Wholesome Sweeteners organic coconut sugar in this recipe.

PASTURED BUTTER

Organic pastured butter is a healthy fat to include in your diet and one that you should not be afraid to eat or use. Butter adds rich depth of flavor to these cookies which really makes them taste irresistible. Pastured butter comes from cow’s that eat a natural diet of grass. This natural diet produces butter that is rich in vitamin A, vitamin D, omega-3 and omega-6 essential fatty acids, and selenium.  For more information on the benefits of butter check out these two articles. If you don’t eat dairy you can try these cookies with virgin raw coconut oil.

CINNAMON, CARDAMOM & VANILLA

I added 3 of my favorite healing spices to this cookie recipe. Cinnamon, cardamom, and vanilla are fabulous spices that add fantastic health benefits and an exotic flavor to these cookies that pairs perfectly with the other ingredients. Cardamom and vanilla are both excellent digestive aids and cinnamon helps to regulate blood sugar.

Once you mix all these wonderful ingredients together, you have a delightful whole foods cookie that you can be happy to add to your cookie collection.

Do you like cookies? What’s your favorite cookie? Please contribute to the conversation by leaving a comment.

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Makes 2 dozen cookies

¼ cup blanched almonds (2 ounces)

½ cup organic unsalted butter (8 tablespoons)-at room temperature

½ cup coconut sugar

¼ teaspoon unrefined sea salt

1¼ teaspoons pure vanilla extract

½ teaspoon cinnamon

½ teaspoon cardamom

1¼ cups blanched almond flour

 

1. Chop the almonds finely and set aside.

2. Cream together room temperature butter and coconut sugar until smooth and light. Add sea salt, vanilla, cinnamon, and cardamom and blend until well mixed.

3.  Stir in chopped almonds and almond flour and mix together until completely incorporated.

4. Place cookie dough on a sheet of parchment paper and pat into a circle. Fold parchment over dough and put in the refrigerator to chill for at least 1 hour.

5. Once cookie dough is chilled, preheat oven to 300˚ F (150˚ C), and position the rack in the middle of the oven. Place another sheet of parchment paper on top of dough and roll out dough into a ¼-inch thick circle. Cut with a 2-inch cookie cutter and place around 1-inch apart on a cookie sheet pan.

6. Bake cookies in the oven for around 15-18 minutes until light brown in color. Remove from oven and cool on cookie sheet for 5 minutes before removing. Cookies will stay fresh in an airtight container for 2-3 days if they last that long!

This post was shared on Keep It Real Thursday

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