Background on Almond Cookies-Lately, I have realized that baking and cooking does the same thing for me that writing does. First, It helps to open up those creative and healing juices. Secondly, it helps me to see the unending possibilities of connecting certain things together.
When you are writing, one thought can connect to five other thoughts, and then, in turn, inspire you to a Holy Spirit-infused bible story and revelation. When you are cooking and baking, one ingredient can get the wheels turning to the possibilities for other ingredients. And with me, this starts the whole beginning of my concoction madness.
Within the last week, I have baked over 120 cookies. It was therapeutic, as I was using my hands, measuring, adding a dash of this and that. And then at the same time, praying that everything came out fine.
I finally tried out my “head idea” of making almond cookies. Of course, as you know me, I added oatmeal of course. However, these Almond cookies turned out so “almondy”, and of course, that isn’t a word, that you don’t even notice the oatmeal. The slivered almonds added a nice, extra crunch to the cookie.
A week ago, I made the recipe again. However, I substituted the slivered almonds for pecans just to try out something different. I promise you, they didn’t disappoint.
Here’s the recipe:
Yields about 24 cookies
- Almond flour -1 1/4 cup
- Oatmeal – 1 1/4 cup (Rolled Oats give a chunkier look and feel!)
- Brown sugar – 1/2 cup
- Almond Extract- 1/2 teaspoon
- Slivered Almonds- 1/3 cup (Can also substitute with pecans!)
- Almond Oil- 2 tablespoons
- Almond milk- 3/4 cup
- Flaxseed Meal – 2 Tablespoons
- Mix all of the above ingredients into a large bowl using a whisk
- Use a small cookie scoop to make the balls, making sure that you press the side of the bowl with the cookie scoop to get any excess liquid off
- Place scoops on parchment paper-lined cookie sheets
- Bake at 330 degrees for 25 to 30 minutes depending on your oven.