Holidays are happening! Which means deliciousness abounds, and grain-free/dairy-free homes are no exception. I mean, look at these little beauties. Reminiscent of the peanut blossoms my family used to make at Christmas when I was little, but with body-friendlier ingredients.
They're "Ashley's" (my sister) because you can thank her for this idea. We were chatting about Christmas cookies a few days ago, and I realized I hadn't come up with a single holiday treat for the blog (yeesh... a full head nearly led to a cookie-less blog this year). Plus I miss her tons. Giant tons of tons. So the tonnage of my missing + her timely request meant I was figuring out this recipe in time for your holiday cookie baking. Hope you enjoy!
YIELD 2 dozen
INGREDIENTS
1 1/2 cups + 2 tablespoons almond flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons almond butter
4 tablespoons butter or coconut oil, softened
2 eggs, beaten
3 1/2 ounce dark chocolate bar, broken into 24 pieces
3 tablespoons chopped almonds
INSTRUCTIONS
1. Preheat oven to 350F, then thoroughly combine dry ingredients (except chocolate and chopped almonds): almond flour, tapioca flour, coconut flour, baking powder, coconut sugar and cinnamon
2. Stir wet ingredients (beaten egg, softened butter, vanilla and almond butter) into dry ingredients and mix until thoroughly combined
3. Use a tablespoon to measure/scoop cookie dough onto oiled cookie sheet or silicone baking mat, and bake for 10-12 minutes
4. When cookies are done, put a piece of chocolate on each cookie and give a gentle push - don't press too hard or cookie will break
5. Put batch back into oven for 1 minute, until chocolate is melty, then remove and sprinkle with chopped almonds