Sunday, November 7, 2010

nut-flour cookies

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?
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)
2 eggs
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.

1 comment:

Rena said...

I haven't made these (because I had Lori here and in Portland to do it for me :) but I can vouch for their deliciousness. Maybe I'll try a batch this week since I actually do have a food processor now and Alex and Erin proved that it works with their Oreo Cookie Balls.