These cookies fit the bill when I was craving cookies, but wanted a healthy option that was also quick to whip together.
I had powerful want for some cookies and I didn't want to go through a big production to take care of that want!
So this little recipe was quite the blessing to find. But I did sub out the sugar for a healthier option and I prefer to use organic butter from grass-fed cows.
This will produce a little batch of 12 small cookies.
Now, please forgive my photo... it really doesn't do these yummies any justice.
Clearly, I am not trained at photography or food styling at all... I just do the best I can with what I have.
This time, I decided to use my starfish themed dishes, and my placemats from our last trip to Maui.
No real reason why... just because I felt like it!
And if you like my plate, you can find it here : Starfish Plate
Now for the recipe:
1 cup almond flour
3 tablespoons softened unsalted butter
3 tablespoons coconut-palm sugar
Pinch of sea salt
1/2 teaspoon pure vanilla extract
Preheat your oven to 350°F.
Mix together the butter and vanilla in a small bowl.
Next, add in the sugar and a tiny pinch of sea salt.
Lastly, add in the almond flour and mix until a cohesive dough forms.
With a small spoon, scoop out some dough and make 1" balls and place them onto the cookie sheet.
Flatten them with a fork to about 1/4" thick..
Make sure they are 1 to 1 1/2" apart.
Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
Remove the cookies from the oven and cool them on the pan for 10 minutes. Don't leave them longer than that, otherwise they will stick!
Lift them with a spatula onto a cooling rack to cool completely before serving.
Calories: 75 per cookie