That’s right the World’s Easiest Cookies – this 4 ingredient paleo cookie is sure to please them all!
Happy Wednesday! Today I’m joining my friend, Elizabeth from glutenfreebaking.com to celebrate the release of her new cookbook, World’s Easiest Paleo Baking. I know that we don’t talk much about special dietary restrictions here on C&C, but there are times when you’d like to try something different or may be having someone over and need a gluten free treat. Her book has it all from breakfast to cookies and pies to snacks, she’s got you covered with recipes for any occasion. Another thing I love about her book is how thoroughly she explains the different aspects of paleo baking, the hows and whys of the ingredients and the photography is gorgeous as well.
The World’s Easiest Cookies are just that – 4 ingredients and super simple to make. You will be using almond flour, which I’ve seen in both Walmart and Meijer stores, as well as the natural food store. The bag of almond flour I picked up was actually labeled almond meal. After a quick google search, I found that the terms flour and meal are often used interchangeably in reference to almonds. The flour may be more finely ground though, which is what the recipe calls for. I didn’t have any issues with the cookies when I made them with the almond meal I got. The other 3 ingredients – maple syrup, vanilla extract and baking powder. Elizabeth included a recipe to make your own grain free baking powder if that’s what you need, I used regular baking powder because no one at my house has grain free requirements.
This cookie is lightly sweet, nutty and make the perfect partner to a cup of tea. My husband mentioned that he could see himself enjoying these on a hiking or biking trip because they are substantial and not too sweet. You can flatten them out before baking or leave them in the shape of your cookie scoop. I like the latter because it was softer in the middle.
So run, grab a copy of World’s Easiest Paleo Baking if you are interested in learning more about Paleo Baking. It would also make a fabulous gift for someone who has special dietary needs and wants to enjoy their favorite baked goods again. Also, visit Elizabeth’s blog – glutenfreebaking.com, she has tons of gluten free deliciousness over there as well.
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- 1½ cups FINELY GROUND ALMOND FLOUR (I used almond meal)
- ½ teaspoon BAKING POWDER*
- ⅓ cup DARK MAPLE SYRUP
- 2 teaspoons VANILLA EXTRACT
- Adjust an oven rack to the middle position and preheat the oven to 350
- degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium mixing
- bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
- extract. Stir until a sticky dough holds together.
- Drop dough by the tablespoonful onto the prepared baking sheet, spaced
- about 2 inches apart. For crisp cookies, press down the dough lightly
- with the at bottom of a drinking glass or measuring cup. (If the glass
- sticks to the dough, lightly wet bottom of the glass.) For softer
- cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the pan for about 3 minutes, then
- transfer them to a wire rack to cool completely.
- Allow the baking sheet to cool, and repeat with the remaining dough.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.
Store in the pantry in an airtight container for up to 4 weeks.
Recipe Source : “World’s Easiest Paleo Baking” by Elizabeth Barbone (Lake Isle Press 2016)
You can grab a chance to win your own copy of World’s Easiest Paleo Baking
– enter below!
*This post contains affiliate links for which C&C receives a small commission if you make a purchase!