> I normally use a almond and coconut blend for my cookies.
Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it.
Is there something special about almond flour?
I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap cookie. The texture is great.
In trying to bake low sugar, vegan, and gluten free; getting the texture right has been the hardest part.
Using almond flour, I am getting great texture. Also these cookies are sugar free.
I wonder if I could use almond flour for oatmeal cookies?
Ingredients for either vanilla wafers or ginger snap
1 vegan egg
2 tablespoons coconut oil
1 cup Almond Flour
1/3rd cup sugar-free pancake syrup & 2 tiny spoons of stevia
tiny spoons are those stirrers you get at McDonalds
1/8 teaspoon Salt
1/8 teaspoon baking soda
For vanilla wafers add:
1 1/2 teaspoons vanilla
For ginger snaps add:
1/4 teaspoon vanilla
2 teaspoons Ground Ginger
1 teaspoons Cinnamon
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Nutmeg
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a medium mixing bowl: mix vegan egg white and melted coconut oil
Add other ingredients
Freeze dough for 10-15 minutes. It should be firm, not frozen.
Place dough on baking sheet.
Gently place another sheet of parchment paper on top of dough.
Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper.
Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie.
Bake for 15-20 minutes.
For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.