My extremely talented friend Ricki just published a book, and based on three recipes I have already tried, it is a new favorite! My copy is already well worn, but I have a second brand new copy to give away to one lucky reader today!
I have several more recipes dog-eared to get to soon – from chocolate buttercream frosting and pastry custard to butterscotch chocolate chip cookies and ultra fudgy brownies, this book is full of deliciousness!
The book has stunning photos from Celine Saki:
Naturally Sweet and Gluten Free, Allergy Friendly Vegan Desserts gives you one hundred recipes free of gluten, dairy, eggs and refined sugars. Many are corn, nut and soy free as well.
With permission from the publisher, today I am sharing Ricki’s recipe for Easiest Almond Cookies.
These cookies are slightly sweet, naturally nutty and chewy soft – they can go from a hearty breakfast coffee companion to a nutty gem to be dipped in melty dark chocolate – mmm. The second time I made these, I added a larger pinch of salt, which brought a nice contrast to the light sweetness.
easiest almond cookies
YIELD: 15 – 20 cookies
dairy, egg, soy, corn and gluten free, vegan
2 cups (12 ounces or 340 grams) natural raw skin-on almonds
1/4 cup (23 grams) finely ground flax seeds (2 tablespoons or 30 ml whole seeds)
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1 ml) fine sea salt
1/4 cup (60 ml) agave nectar
2 tablespoons (30 ml) sunflower oil or other light tasting oil
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) pure almond extract
1 tablespoon (15 ml) water, if necessary
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax, baking soda, and salt until you have a very fine meal (it should be the consistency of a coarse cornmeal or fine breadcrumbs, with no large pieces of almond visible). Watch that you don’t blend so long as to obtain almond butter, however!
Add the agave nectar, oil, and extracts, and process again just until the mixture holds together and leaves the sides of the bowl. It should look like a moist dough. If the mixture is too dry, add the water and pulse quickly to blend.
Using a small ice cream scoop or tablespoon (15 ml), scoop the dough and roll into balls; place them about 2 inches (5 cm) apart on the prepared cookie sheets. Wet your palms (or use a silicone spatula) and press down to flatten each ball to about 1/4 inch (6 mm) thick.
Bake for 8 to 10 minutes, rotating sheets about halfway through baking, until the edges are barely golden brown and cookies are dry in the center (the tops will still be light). Allow to cool completely before removing from cookie sheets; the cookies will firm up as they cool.
GIVEAWAY: One winner will receive a copy of Naturally Sweet and Gluten Free – Allergy Friendly Vegan Desserts.
ONE winner, many ways to enter – leave a comment for each:
#1) what is your favorite cookie?
#2) tweet about this giveaway, including a link back to this post (tweet this): enter to win Ricki Heller’s Naturally Sweet and Gluten Free cookbook from @spabettie –> http://www.spabettie.com/?p=12031
#3) Pin this post
#4) follow spabettie on twitter
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Enter through midnight Saturday October 12. Winner selected via random number generator and notified via email by Monday October 14. Winners have 72 hours to respond before another winner is chosen.