Almond Cookies | No White Sugar, No White Flour

 A batch makes two dozen so each cookie contains 1 1/2 tablespoons of almond flour and a few toasted slivered almonds.  

The terms almond meal and almond flour are used interchangeably and both are nothing more than very finely ground almonds.  There is a difference, though, and SimplyCooking® recipes use blanched almond flour. The flour is more finely milled than meal and blanched means the skins have been removed. If there are flecks in the almond flour then it’s likely flour made from unblanched almonds. There is no harm in this, in fact, some prefer the less processed version and the nutrients potentially in the skins. But for baking I have found the blanched almond flour yields lighter results.  

almond cookies | no white sugar, no white flour

1/2 cup slivered almonds

2 1/4 cups blanched almond flour

1/4 cup oats

1/2 tsp. salt (Celtic Sea Salt, preferable)

3/4 tsp. baking soda

1 egg

1/4 cup honey

1/2 cup grapeseed oil

1 Tbsp. vanilla extract

1/4 cup dried cherries

1/4 cup chocolate chips

Place the almonds on a baking sheet and toast in the oven while it preheats to 300 degree F.  When the oven is preheated, the almonds are done.  Mix the dry ingredients in a large bowl and then add the toasted almonds.

Whisk the wet ingredients in a medium bowl and add to the dry.  Stir, and then add the cherries and chips.

Line a baking sheet with parchment paper.  Scoop the dough into 1 " balls and place 2" apart on the sheet.  Press each top lightly with a wide knife to slightly flatten .  Bake for 10 - 12 minutes.  Makes  2 dozen.