|I really rock the late-night cookie photo.|
First off.. no this is not turning into a Gluten Free recipe blog - since honestly that would bore the pants off of me and really I have no issues taking off my own pants so why waste that on gluten-free?
But.. I do think I might have perfected my newest gluten-free cookie and I promised to share - so here we go!
Maddie's Gluten Free Cookies
Makes 24+ cookies depending on size and how much dough you eat ( come on you know you do it!)
4 cups Almond meal
1 tablespoon vanilla
1/4 cup unsweetened coconut flakes
1/4 cup flax meal
1/4 cup butter- the real stuff
1/4 cup cream cheese
1/4- 1/3 cup coconut nectar or 1/4 cup Agave
1/2 tsp baking soda
1/4 tsp salt
Jelly of choice.
In mixing bowl, cream, butter and cream cheese, add eggs, vanilla baking soda and salt. Add in Almond meal, flax and coconut and nectar or Agave. Blend until well mixed.
Form into log, roll in greased wax paper and chill in refrigerator for at least 2 hours. ( It will make 2 good sized logs)
When ready to bake set oven for 300 degrees and slice off rounds of dough about 1/2 inch thick. Use back of spoon to make a small well in the top and add a bit of jelly to center.
Bake for 15 minutes or until bottoms are browned ( tops will not brown as much).. remove from oven and let cool on tray. At first they are sort of crispy on the outside and tender on the inside.. later they are more cake like.. but always quite yummy and easy on the tummy.
Give them a try and tell me what you think!