I’m not sure what makes the sounds of crickets and frogs at night soothing

but something about the drops of rain leftover from the evening’s thunderstorm coupled with these creatures is quite harmonious.

Maybe because it’s simple

It’s like this elemental force that reminds you to take a step back, to focus on nothing, to realize life can be a lot more simpler than you may make it out to be…

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I have been wondering for a while what the adjusted ratios of ingredients would need to be when baking with almond meal..I didn’t find much guidance on the webs, but I was able to piece a few ideas together and experiment on my own. I was very pleased with this almond meal cookie base. Was not crumbly, stayed together, was dense and moist. Cake-y, kinda light brownie interior with a more crispy exterior.

I added an additional yolk here because I learned that yolks contribute a tender and fudge-like consistency to cookies, more like brownies. I’ve always been one to prefer thick and chewy cookies rather than thin and crispy..I don’t get it, but probably those are the same people who prefer vanilla ice cream. I mean, no other flavors? And you don’t even put toppings?

I accept you though.

I first made a carrot spice cookie version, but wasn’t satisfied. The texture was super moist, flavor was spicy..definitely yum, but I wanted to try something else for the post. I would’ve preferred it as a cake. The coffee and cocoa flavors sat better with me, especially for Recipe Redux’s breakfast theme. This is a low sugar cookie (I used 1/4 cup), my taste buds prefer it this way so you may want to add a bit more sugar.

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I finally got a scale, after many years of dreaming about one. I love it and will always be using it for baking from now on to ensure accuracy. I measured out the variable ingredients below. You can still make these if you don’t have one, I feel cookies are a more flexible baked good..Just don’t over bake them, you can’t really fix that..As with most baked goods, they’ll continue to cook once out of oven from the residual heat, so it’s good to take em out right before you think they’re done. When the tops have a cracked appearance, they should be good to go. Sample one by breaking it in half. The cookies should be soft, insides still moist.

These don’t really spread. I divided the dough out in 12 equal portions, thanks to the scale ~33 grams each (OCD?), and formed rounded square shapes..made a ball, but flattened the tops, still thick though, but even thickness throughout to not have the edges get too dry during baking. I recommend making this dough a few hours in advance, as it needs to chill in the fridge for a bit prior to baking.

Try them for a quick breakfast or snack, because sadly we always seem to be “on the go..”

You can pair this with a yogurt for some extra protein, depending if you need it or not.

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+Ingredients:

Dry:

2 cups (200 grams) almond meal (I used Trader Joe’s brand)

3 tbsp natural unsweetened cocoa powder (not dutch process)

1-2 tbsp ground coffee (I used two. Use less if you’re not a huge coffee fan)

1/4 tsp himalayan salt

1/2 tsp baking soda

 

Wet:

2 tbsp (~28 grams) unsalted butter, melted and let cool (I used grass-fed butter)

2 eggs + 1 yolk* (I let my eggs come to room temperature)

1/4-1/2 cup (~42-84 grams) coconut palm sugar

2 tsp vanilla extract

 

Garnish:

Cacao nibs (optional)

 

*Note: eggs are more easily separated when cold, but you can still get the job done at room temp. You can store the extra egg white in an air tight container in the fridge, or add it to your next egg concoction in the skillet or baked good.

+Directions:

Yield: 12 cookies

350 degrees for 8-10 minutes

  1. Melt butter, set aside.

2. Combine all dry ingredients (except sugar) in a medium sized bowl and mix until all ingredients are combined, set aside.

3. Whisk sugar in with the melted butter, then add in vanilla and the two eggs and extra yolk. Whisk until combined. Add to dry mixture and mix until combined. Do not over mix.

4. Tightly wrap bowl with plastic wrap or lid, etc. Set dough in the fridge for at least 3 hours, I like to keep mine in the fridge overnight. Your call.

5. When ready to bake, preheat oven to 350 degrees F. Separate dough into 12 fairly even pieces. Gently and only slightly press down, because they don’t spread.

I rolled mine in cacao nibs, but you don’t have to.

6. Bake in oven for 8-10 minutes. The tops will also crack a bit and won’t be shiny, as they were when raw. They’ll still cook a bit once out of oven, so aim for 8 minutes then check on them and go from there if more baking is needed.

7. Store in air-tight container at room temperature for up to three days, store in fridge afterward.

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I don’t like the breakdown of fat in this recipe label, I mean it’s My Fitness Pal..With the almonds I’d think more monounsaturated fat, but everything else should be accurate as far as macronutrient content goes.

 

 

 

 

 

 

 

 

 

 

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3 Comments

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  1. Jackie

    Thanks for this recipe, it turned out really well. I haven’t baked with coffee since one of your early recipes years ago and I forget about using cocoa powder, so this was a good reminder. Mocha cookies tasted really good and I made another batch with chocolate chips, also a hit. I am happy how this almond meal cookie turned out so I’ll be using the recipe a lot. Thanks for creating this!

    • i’m so happy you tried this recipe out! yum yeah I can imagine the choc chips being a great accompaniment with the mocha flavors. How much sugar did you use and find to taste the best? I made this batch with minimal sugar but want to try it with more next time to see if a wider audience would enjoy it as well.

      • Jackie

        I believe I used 1/4 cup sugar, this was great in the chocolate chip batch. Next time I might try a bit more sugar in the non choco chip batch. To note, I did use applesauce instead of butter for both batches. Again, VeRy happy with how the cookies turned out! :)