Almond Date Cookies (GF, Dairy-Free, Paleo)

13 October 2013

I'm spending the weekend in Chicago, visiting J. and watching one of my friend's mother compete in the Chicago Marathon.... which means 6+ (gotta love those toll booths) hours in the car. I planned out most of my car-ride snacks in advance so that I wasn't tempted to make bad decisions. I had apples, carrot sticks, and celery slices (I like nuts, but I have no self control when it comes to them, and since I usually end up scarfing down an entire bag, I avoid them altogether). While I was in the grocery store Thursday morning picking up road trip essentials, it occurred to me that I could bake cookies to take along. I had never really ventured into the world of Paleo "treats", but I figured that it was the perfect time to try it, even if it ended up being a one-time deal.

I'm not much of a chocolate fiend, so I decided that an almond cookie would be the logical choice (since I was planning on using almond flour anyway). I challenged myself to develop a recipe using the most natural ingredients possible, without sacrificing flavor. I loaded up my shopping basket and headed back home, reasoning that if they turned out well, I'd throw the recipe up on this blog, and if not, I'd at least post a warning picture, captioned "Don't Try This At Home". (Don't tell me I'm not considerate, guys.) 

They turned out more like fudgy "bites" when compared to the average non-Paleo cookie, but were delicious, nonetheless. I almost love the batter more than the baked cookies. The recipe should yield around 26 cookies, but I only came up with 20. Oooops. One tip I would have is to make them small. They fill you up quickly!

Almond Date Cookies
(yields 26 bite-sized cookies)

1 half of an avocado, diced and mashed
8 ounces dates (well blended)
12 ounces almonds, whole, natural, & raw (well blended)
2 organic eggs (beaten)
2 tablespoons cinnamon

1. Combine the blended almonds (now the consistency of flour) with the blended dates (if they're slightly chunky, that's okay). Mix well.

2. Add the cinnamon to the dry mixture and stir until combined.

3. Add beaten eggs to the dry mixture and combine until it has the consistency of cookie dough. Spoon in the mashed avocado and mix well.

4. Place mixing bowl in the refrigerator and chill for 2 hours. When ready to bake, preheat the oven to 350 degrees Fahrenheit. 

5.  Using an ice cream scoop, place balls of dough on baking sheet. Flatten them out with using the back of a wet spoon. *The cookies will not spread* so place accordingly.

6. Bake for 20-25 minutes or until edges are browned. Enjoy!

1 comment:

  1. Love this idea! Do you have to let it chill in the fridge for 2 hours or can you bake them right away?


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