Remember that time I decided to, for the final time, start a blog? Well, it’s officially been just over a month since I posted last…and in that month, it has been a whirlwind and flurry of activity and changes.
While I’ve been a little more active on social media, my time for writing—even cooking—has been limited. While in June, I left the restaurant/my second job (!); I started physical therapy; I attended a two-day conference; The Stud and I went to a wedding, then drove to celebrate Father’s Day; I planned, and attended a meeting that was quasi-out-of-town; and finally, just celebrated Independence Day…which brings me to the here and now. Boy, oh boy am I happy that we have almost nothing planned for the months of July and August. Time for some much-needed R&R and I’m ready to get back in the kitchen.
I decided that my first post should be something dessert-related since I haven’t posted any clean dessert recipes. This is also with good reason, because what clean desserts I’ve attempted to make have not been deemed “delicious” by The Stud. It’s hard making something without refined sugar and expecting it to hit those sweet notes. Somehow, gluten free doesn’t always mean satisfying with a good consistency. But, alas, just this past week, I stumbled across an email from The Healthy Apple. She’s one of those bloggers I subscribe to. You can read a list of other subscription suggestions from my post here.
Not only are these cookies Stud Approved, but they are also paleo, refined sugar free, and vegan. Hitting all of those notes, and hitting them out of the park with The Stud? #winning.
Recipe Report Card:
Time—start-to-finish: A+…so fast
Difficulty: A+…so easy
Amount of Pantry Staples Used: A
Stud approved: A-
Taste profile: A
Final grade: A
Grain Free & Vegan Almond Cookies
Adapted from The Healthy Apple
2 cups almond flour
3 ½ tbl ground flaxseeds
½ tsp baking soda
pinch of Maldon Sea Salt
scant 3+ tbl pure maple syrup
1 ½ tsp vanilla extract
large shake of ground cinnamon
cacao powder (optional)
Parchment paper or Silpat
Preheat oven to 350. Prepare cookie sheet with parchment or Silpat.
Place all ingredients in a large bowl and mix until well combined. If using cacao powder, pour cacao powder into small plate. Roll tablespoon sized scoops of dough into small balls. Roll in cacao powder, if desired. Transfer to cookie sheet. Bake for 15 minutes or until golden brown and not doughy.
Make ahead options:
After 3 days, these little nuggets still have a good consistency. Could definitely make ahead.
1. Her original recipe calls for sesame seeds; I knew if I put them in there they would not be Stud approved. Without the seeds they had a great chewy consistency and I do not know if the sesame seeds take away from that.