Almond Crunch Cookies

By karenluvslife

Ingredients

• 1 cup almond meal
• 1 cup almonds - chopped
• 1/2 cup coconut
• 1/2 cup coconut sugar or xylitol*
• 3 tbs rice syrup*, honey or maple syrup
• 1 tbs coconut oil
• 1 tsp cinnamon

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

A little tanned around the edges but I've addressed that in the recipe! They still taste yummo and the crunch is perfect!


Add almond meal,
coconut, coconut sugar and cinnamon to a mixing bowl and stir.

Add the almonds
to a blender or food processor and pulse to chop them into chunks. Take it
slowly so that you don’t turn them into meal

Add the chopped
almonds to the mixing bowl and stir through.

Make a well in
the center then add the liquid sweetener and oil then stir through with your
fingertip up it get sticky and can be pressed into a ball.

Shape into small
cookies (I used my tbs measurer to achieve this shape, just make sure it is
damp so that you can remove them) and lay out onto a baking tray lined with
baking paper or silicon matt.

* To ensure they are fructose free make sure that you use
xylitol and rice syrup. The taste and crunch is just as good.

I've decided to add the recipe I did for my first attempt at these cookies because my boys hoed into them which sort of told my they must have been pretty good. I mean, the fridge was also well stocked with White mulberry, cranberry and sultana muffins, Apricot walnut muffins with an apricot, coconut and walnut streusel as well as some carob cacao cookies - all grain free, gluten free and dairy free! Never one to hold back, I felt that justified sharing! The big difference with this recipe is that it contains more coconut oil and a tiny bit of water. I would say it's the extra oil that has made them softer and chewy but must admit the flavour is great and when kept in the fridge they do become beautifully firm and chewy with a little crunch from the almond pieces. Either way both are delicious so i'll leave the decision up to you.

Makes: 15

Preheat oven to

Add almond meal,
coconut, coconut sugar and cinnamon to a mixing bowl and stir.

Add the almonds
to a blender or food processor and pulse to chop them into chunks. Take it
slowly so that you don’t turn them into meal

Add the chopped
almonds to the mixing bowl and stir through.

Make a well in
the center then add the liquid sweetener and oil then stir through with your
fingertips until it gets sticky and can be pressed into a ball.

Shape into small
balls then lay them onto the baking tray, I then placed a scone ring over the
tip and pressed them into a flat cookie, remove the ring and repeat with the rest
of the balls. Alternatively press them flat with the back of a fork. Bake for
15 minutes or until slightly browned then remove and let cool.

Just after coming out of the hot oven, you can see that they spread just a little. Make sure that you let them cool completely before removing as they will fall apart if you attempt while they are still hot.

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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