Saturday, March 14, 2015

Almond Crunch Cookies 1 & 2, super crisp and crunchy or firm, soft and chewy! - sugar free, vegan and Paleo

A little tanned around the edges but I've addressed that in the recipe! They still taste yummo and the crunch is perfect! 

Take 2 for these little babies!! I made them for the first time on Monday but I didn't get them perfect. They tasted great and kept well in the fridge (must have been ok as they boys have eaten them all) but when they were out they were way too soft. This batch is super crunchy (almost too crunchy but that's what happens when you leave them in the oven for too long!) but I will make it clear in the recipe how to avoid that ;-) These are almost an 'I quite sugar' cookie. (my condolences to those that are following such a diet) as I used rice syrup instead of honey or maple syrup but both would be just as good and to tell you the truth the nutritional benefits of the almonds and cinnamon compliment the healthy sweetness you get from natural sweeteners such as coconut sugar, honey and maple syrup that it really doesn't matter. It's not like cookies are the main staple of your diet, there just a little snack or treat to help get you through the day and lets be honest they do contain a fair amount of good nutrition which is a bonus. For a fructose free version of this cookie check out the notes I've added below the recipe for substitutes.



Almond Crunch Cookies 

Ingredients:

1 cup almond meal 
1 cup almonds - chopped 
1/2 cup coconut
1/2 cup coconut sugar or xylitol*
3 tbs rice syrup*, honey or maple syrup
1 tbs coconut oil
1 tsp cinnamon

Preparation:
  1. Preheat oven to 160oc and line a baking tray with baking paper or a silicon mat.
  2. Add almond meal, coconut, coconut sugar and cinnamon to a mixing bowl and stir.
  3. Add the almonds to a blender or food processor and pulse to chop them into chunks. Take it slowly so that you don’t turn them into meal
  4. Add the chopped almonds to the mixing bowl and stir through.
  5. Make a well in the center then add the liquid sweetener and oil then stir through with your fingertip up it get sticky and can be pressed into a ball.
  6. Shape into small cookies (I used my tbs measurer to achieve this shape, just make sure it is damp so that you can remove them) and lay out onto a baking tray lined with baking paper or silicon matt.
  7. Bake for 15 minutes or until slightly browned then remove and let cool. PS Don't forget they are in the oven!! ;-) 
  8. Store in a sealed container.
  9. Don’t worry about how long they’ll last; you’ll eat them before that becomes a problem! ;-)
  10. Enjoy!
NOTE:
  1. * To ensure they are fructose free make sure that you use xylitol and rice syrup. The taste and crunch is just as good.
  2. Slivered almonds would work of you don't want to or can't  chop your own. These may be better for anyone that has sensitive digestion and colon as the harsh brown skin has been removed.
Just before they went into the oven. 

I've decided to add the recipe I did for my first attempt at these cookies because my boys hoed into them which sort of told my they must have been pretty good. I mean, the fridge was also well stocked with White mulberry, cranberry and sultana muffins, Apricot walnut muffins with an apricot, coconut and walnut streusel as well as some carob cacao cookies - all grain free, gluten free and dairy free! Never one to hold back, I felt that justified sharing! The big difference with this recipe is that it contains more coconut oil and a tiny bit of water. I would say it's the extra oil that has made them softer and chewy but must admit the flavour is great and when kept in the fridge they do become beautifully firm and chewy with a little crunch from the almond pieces. Either way both are delicious so i'll leave the decision up to you. 




 Chewy Almond Crunchy Cookie - version 1

Makes: 15 

Ingredients:

1 cup almond meal 
1 cup almonds - chopped 
1 cup coconut
1/2 c xylitol* or coconut sugar
75 ml honey or maple or rice syrup *
50 ml coconut oil
2 tsp cinnamon
2 dessert sp water

Preparation:
  1. Preheat oven to 160oc and line a baking tray with baking paper or a silicon mat.
  2. Add almond meal, coconut, coconut sugar and cinnamon to a mixing bowl and stir.
  3. Add the almonds to a blender or food processor and pulse to chop them into chunks. Take it slowly so that you don’t turn them into meal
  4. Add the chopped almonds to the mixing bowl and stir through.
  5. Make a well in the center then add the liquid sweetener and oil then stir through with your fingertips until it gets sticky and can be pressed into a ball.
  6. Shape into small balls then lay them onto the baking tray, I then placed a scone ring over the tip and pressed them into a flat cookie, remove the ring and repeat with the rest of the balls. Alternatively press them flat with the back of a fork. Bake for 15 minutes or until slightly browned then remove and let cool.
  7. These ones are much softer when left at room temperature so I kept them in the fridge, which made them firm and chewy.
  8. Don’t worry about how long they’ll last; you’ll eat them before that becomes a problem! ;-)
  9. Enjoy!

 Raw and ready to be baked.
 Leave a space of about 3-4 cm between each cookie so that they cook evenly. 
 Just after coming out of the hot oven, you can see that they spread just a little. Make sure that you let them cool completely before removing as they will fall apart if you attempt while they are still hot. 

 Here's a reminder of how nutritious and healthy the humble little almond is. 


 Almond information courtesy of nuts.com 




Crispy and Crunchy or Soft and Chewy? It's all up to you know, which every you choose all I want is for you to Enjoy! :-) 




2 comments:

  1. Hi Karen,
    Who can resist almond crunch cookies as delicious as these? Of course I could never choose between the two. I would have to eat them both! They are like a meal in a mouthful! I am so delighted that you shared your delectable almond crunch cookies with us on the Plant-based Potluck Party. I appreciate it. I'm following, pinning and sharing.

    ReplyDelete

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

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