The nut-flour cookie cheer:
What's a cookie that's delicious?
What's a cookie that's moist?
What's a cookie that's high in protein?
What's a cookie that's gluten-free?
What's a tad bit expensive, but worth it considering the amount of protein you're getting?
NUT FLOUR COOKIES.
What's a cookie that can be invariably altered, according to your family's tastes, but still be delicious, moist, high in protein, and gluten-free?
NUT-FLOUR COOKIIIIIIIES! [clap clap clap clap clap, jump, spin, mid-air splits]
This is a recipe from my cousin, Lora, posted today by special request.
Note: You must have a food processor or hearty coffee grinder to grind nuts into flour, or else purchase it already ground.
5 C nut flour (almonds, pecans, walnuts, peanuts, etc.)
1 C nut pieces (not ground as fine)
1 C raisins, craisins, or other dried fruit bits
1 C unsweetened coconut
1/2 C melted butter
1/2 - 1 C honey, (or agave)
1t baking soda
1/8 t salt
the way to do it
Mix dry ingredients. Mix wet ingredients separately, then mix with dry. Form into small balls with spoon or hands - I'm gonna say about ping pong ball size. Flatten. Bake at 350 for 12-15 minutes or until lightly browned. Note: I use about half pecans and half almonds for my flour, which produces a cookie that is moist and chewy. Using all pecans or walnuts would produce a sloppy cookie, because those nuts are oily.