12 September 2017

Crunchy Vanilla Cookies

"I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give."
Julia Child

The other day I shared these crunchy vanilla cookies I made over on my food Instagram account (@Kickncrohns) and was overwhelmed by the response of who wanted the recipe. I figured the easiest way to share it was here on this site, but please take note this is not my creation. I found this recipe over on the Digestive Wellness blog and it appears the original recipe is sourced from a yahoo group dedicated to the Specific Carbohydrate Diet. So, thank you Joe P. for sharing this extremely tasty recipe with the group! I want to make sure you get proper credit.

These cookies are the perfect balance for a slightly sweet, vanilla cookie with a crunch. Pair them with a glass of cold, freshly made almond milk and you'll have an ideal afternoon snack that is most certainly kid approved!

Crunchy Vanilla Cookies
yield: 2 dozen
SCD, Paleo, Gluten-free, Sugar-free, Dairy-Free, Egg-Free

2 1/2 cups blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons grated Cocoa Butter, 1/2 cup melted
1/2 teaspoon vanilla extract
1/2 cup honey

1. Combine dry ingredients in a large bowl, including the grated cocoa butter.
2. Add honey to dry ingredients and stir together. Don't worry if it;t not mixed well, once the cocoa butter melts the mixture will combine.
3. Pop the bowl in the microwave for about 1 min around 70% power and this will melt the cocoa butter.
4. Finish mixing completely.
5. Form tablespoon size balls and slightly flatten onto a parchment lined baking sheet.
6. Bake at 350F for 8 minutes. Rotate pan and bake an additional 2-4 minutes until golden.
7. Cool to room temp then refrigerate. These are best cold from the fridge or freezer.
8. Enjoy

*Tip: when flattening the cookies, use the back up a spoon that is slightly wet to avoid sticking.

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