If you checked out my post yesterday, you’ll know that I was recently given a copy of UnDiet by Meghan Telpner to review.
That review will be posted next week but, in the meantime, I wanted to share one of Meghan’s recipes (because her Almond Power Cookies were chanting my name and I was very eager to shove them into my piehole in the name of research).
Dairy-free, gluten-free and vegetarian, these cookies are suitable for almost everyone.
Plus, they taste good so there’s that.
I ate two myself before guiltily remembering that hubs likes cookies also.
And then, like the cookie-stealing deviant that I am, I lied to cover my tracks and told hubs that I just had to eat those two because they ‘fell onto the floor.’
Even Dog was skeptical, and this is an animal that flies into a rage at the sight of his own tail.
Almond Power Cookies (makes 12)
- 1 1/2 cups ground almonds
- 1/2 cup pecans, finely chopped
- 1/3 cup shredded, dried coconut (preferably unsweetened)
- 1/4 cup honey (Meghan uses maple syrup but I’m out, so honey it was)
- 1/4 cup coconut oil
- 1/4 cup raisins (or chocolate chips)
- 1 tbsp sunflower seed butter (optional – Meghan doesn’t include this, but I wanted a bit more moisture in my dough)
- Mix everything together. Take about 2 tbsps of the dough, roll into a ball and press onto a lined baking tray in a cookie shape.
- Repeat until the dough is all used up.
- Bake 15-20 minutes at 350 then transfer to a cooling rack. They will crisp up as they cool.
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