I like baking with almond flour- it's pretty versatile and quite healthy. These don't contain any eggs or egg whites, so they don't have the light texture that macaroons usually do; they are somewhat dense, which I happen to prefer. They work well for anyone with an allergy to eggs (or who has to eat gluten-free), and since they don't contain any type of leavening, they are passover-friendly. These can pass for a no-bake cookie, but I prefer to cook them in a warm oven for a short time. —WinnieAb
about 25 small cookies
ground almond meal/almond flour
shredded coconut (sweetened or unsweetened, your choice)
chocolate chips (I used Ghirardelli 60% cacao bittersweet)
Fleur de sel- for sprinkling the tops
In This Recipe
Preheat your oven to 300 degrees F.
In a small pot on the stove, heat brown sugar, butter and milk over low heat. Stir so that all the ingredients are liquid and are well mixed. Remove from heat and stir in the vanilla.
In a large bowl, mix the almond meal and the coconut. Add the liquid ingredients and mix well to combine. Stir in the chocolate chips.
Form small round cookies (you should have about 25) and place on parchment lines cookie sheet(s). Flatten slightly, and sprinkle the top of each cookie with a little fleur de sel.
Bake for about 15 minutes...make sure to watch so the bottoms don't brown too much.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.