Posts Tagged ‘cookies’

Rosemary and hazelnut cookies!

July 10, 2011

To balance my last post about the joys of organ meats, here is a more “girly” post on subtly sweet cookies. Mmm, mmm! This is easily one of my favourite Paleo things to make, even if I spent a whole half hour chopping hazelnuts last time I made them. What I love about these is that the almond flour (aka almond meal) has its own natural sweetness that wheat flour doesn’t, plus they are high in protein and good fats. At the risk of blowing my own trumpet, these are far better than any store bought cookie.

As always with Elana Amsterdam recipes, I substitute out the Agave nectar and grapeseed oil for maple syrup/rice syrup and coconut oil respectively. Paleo purists may have an issue with maple syrup and rice syrup but I prefer the maple to honey and after researching, I found that rice syrup is probably preferable to anything else considering my hypoglycemia issues. I do eat a little white rice from time to time, although it is a grain and therefore forbidden on strict Paleo, it is one allowance I make so as not to send myself insane, especially when eating out and options are limited. I also had to add an egg as the mix doesn’t bind all that well. But, one very important thing is to give the dough enough time in the freezer to set well – this makes cutting the dough in to cookies easier as they break less.

Without further ado, here is the recipe along with some photos to tempt you to give them a try.

Ingredients

2 1/2 cups blanched almond flour
1/2 tsp fine sea salt
1/2 tsp baking soda
1 cup of hazelnuts, toasted and coarsely chopped
1 tbsp finely chopped fresh rosemary
1/2 cup melted coconut oil
1 med-large egg
3 tbsp rice syrup or maple syrup
1 tbsp vanilla extract

Method

In a large bowl, combine the almond flour, salt, baking soda, hazelnuts and rosemary. In a medium bowl, whisk together the egg, coconut oil, vanilla and syrup. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Cookie ingredients

Cookie ingredients

Place the dough in a horizontal line along cling wrap (use enough cling wrap so as to be able to then cover the dough as a roll). Roll the dough in the cling wrap, tie up the ends like candy wrappers and shape into a large log about 4cm in diameter. You may need to squish the sides of the log to ensure it is wide enough and that there are no cracks in the dough.

Cookie dough prepped for rolling

Cookie dough prepped for rolling

Place on a baking tray in the freezer for an hour or until very firm  but not frozen (may take an hour and a half).

Cookie dough rolled up like candy

Cookie dough rolled up like candy

Remove the log from the freezer and preheat the oven to 350 fareinheit (180 celsius or 160 in a fan forced oven). Don’t worry that the log is not perfectly round! If it is firm enough, remove the cling wrap and use a sharp, wet knife to cut 1cm thick slices. Transfer the slices to lined baking trays leaving 2cm between each cookie.

Bake for 10-15 minutes until brown around the edges and relatively firm. Let the cookies cool on the baking trays for 30 minutes, then serve. These cookies go really well with a nice herbal tea such as Tulsi Rose tea (my current fave herbal tea). Ensure to store in an airtight container.

Cookies served with Tulsi rose tea

Cookies served with Tulsi rose tea

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