Tuesday, February 1, 2011
My new favorite cookie! Almond Cookies
What ingredients come to your mind when you think about cookies?
I think of: white flour, white sugar, butter, and eggs.
Obviously, eating an occasional cookie made from those ingredients isn't the end of the world, but I certainly wouldn't want to put a lot of those things in my body on a regular basis - especially the white flour and white sugar.
I don't know about you, but I want to eat more than the occasional cookie. That's why I love having a recipe for cookies that I can enjoy and feel good about eating.
This recipe so wonderful because it is made from natural ingredients that provide nutrients like good fats and fiber - all while fulfilling a sweet tooth.
Another bonus to this recipe? Speed! I swear... if you try this, you'll be amazed at how much faster you can whip up a batch of these over your standby cookie recipe. All you really need is a food processor and a few minutes.
Once you discover how fast, easy, and delicious these are, you may find that you want to make a double batch!
Almond Cookies from Raw Food Made Easy For 1 or 2 People by Jennifer Cornbleet
½ cup raw almonds
¼ cup raw walnuts
½ cup pitted Medjool dates
¼ teaspoon almond extract
¼ cup raisins or dried cherries (optional - I used dried cherries)
¼ cup ground almonds
*Sometimes in raw foods recipes, you'll see that the nuts and/or dates are soaked first. Nothing needs to be soaked in this recipe.
Place almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over-process; you should still see chunks of almonds and walnuts. Add the raisins or cherries, if desired, and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.
Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until it sticks together. Roll into a 1-inch ball and flatten slightly, to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the fridge or three months in the freezer.
Yield: 12 cookies, 4 servings
* The recipe may say that they keep for a month in the fridge, but let me say, "No they don't!" You'll gobble them up long before that.
You may be asking yourself, "Does it get the kid stamp of approval?" My answer is, "See for yourself! In other words... YES!"