Post by Jo @ including Cake
I love using nut butters to replace the regular oil or butter in baking. These chocolate quinoa cookies are one of my favourite examples of that!
Today I thought I'd go for a different tactic and use the light colour and mild taste of the almond paste to may advantage. The use of almond flour and chunky chopped almonds make these triple almond cookies. A generous helping of dried cranberries makes for a gorgeous sweet and chewy cookies, with little pockets of cranberry sweetness.
I used a little baking soda in this recipe which gives more 'cakey' cookies, if you prefer a more dense cookie then feel free to leave the baking soda out. These cookies are soft cookies as opposed to thin and crispy, to crisp things up a bit you may try swapping the maple syrup for coconut sugar or another granular unrefined sugar.
These cookies feature oats which make cause sensitivities in some, either source gluten free oats, or get a little creative in modifying your regular cookie recipe.
Recipe: Triple almond cranberry cookies
1/2 cup oats (GF if necessary)
2 tbs almond flour
1/4 tsp baking soda (optional pending on desired cookie texture)
a pinch of salt
2 tbs maple syrup (plus a little stevia to reach desired sweetness)
2 tbs almond paste
scant 1/4 cup roughly chopped almonds
scant 1/4 cup dried cranberries
1/2 tsp almond extract (optional for increased almond flavour)
Up to 1/4 cup non-dairy milk to mix
Mix the oats, almond flour, salt and baking soda together in a medium bowl.
Mix the almond paste, maple syrup, extract and stevia in a small bowl.
Add the wet to the dry and mix well adding just enough water to combine in to a thick dough (note the almond flour absorbs a lot of moisture)
Add the almond chunks and cranberries in last and lightly mix through.
Spoon in flattened dollops on a lined baking sheet. Bake at a low temperature- I opted for 150ºC for 15-20 minutes until golden. Higher temperatures may cause the cookies to brown before fully cooked through.