I am now adding almond flour to my list of current obsessions, along with egg salad and Ugly Betty on Hulu :) I love that I can still bake yummy treats that satisfy my sweet cravings, without having to sacrifice making healthful decisions.
The tanginess from the lemon glaze and the sweetness from the raspberry make for a perfect flavor combo on these almond cookies. Like most of the recipes I try, this one is really quick and easy, and if Margot were a little older, I'd definitely have her helping in the kitchen on this one :)
RASPBERRY ALMOND COOKIES WITH LEMON GLAZE
Makes 15 cookies
for the cookies:
2 cups almond flour
1/4 tsp fine grain sea salt
1/4 tsp baking soda
3 tbsp virgin coconut oil
2 tbsp raw honey
1/4 cup raspberry jam
for the lemon glaze:
1/2 tbsp coconut oil
2 tbsp raw honey
1 tbsp milk of choice
zest and juice from 1/2 lemon
1/4 tsp pure vanilla extract
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor, combine almond flour, salt and baking soda. Pulse in coconut oil and honey until a dough forms.
Scoop one tablespoon of dough and with dampened hands, roll into balls. Place onto the lined baking sheet about one inch apart. Wet your thumb (the dough is sticky!) and create an indent.
Place 1/2 teaspoon of raspberry jam in each thumbprint.
Bake in the hot oven for 12 minutes, or until golden brown. Transfer to a rack and let cool.
While the cookies are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove immediately from heat and let sit to cool. Drizzle over cooled cookies. The glaze will set in about an hour.
Store cookies covered at room temperature for 3 days or in the fridge for 6 days.
(Adapted from this recipe)