|From left to right. Maple Iced Cookies, Snicker-doodles, and Coconut Cookies|
Since eating "real" food my sweet tooth has been decreasing significantly. But when I do want something sweet I make these cookies. I also use the dough recipe as a base for other cookies (e.g., before pressing, roll in equal parts coconut sugar and cinnamon and you'll have an amazing snicker-doodle).
Maple Iced Almond Flour Cookies
What you need:
2 cups almond flour
5 tablespoons coconut oil
1/4 cup honey
1 tablespoon vanilla (you could also add a vanilla bean here if you really wanted to get crazy!)
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons homemade maple butter (see recipe below)
What to do:
Pre-heat oven at 350 degrees F. Prepare a baking sheet with butter or with parchment paper.
Melt the coconut oil in a glass dish in the oven while it's pre-heating. Once melted, combine coconut oil, honey, vanilla, salt, and baking soda. Add almond flour and combine. Roll balls with about a teaspoon of dough, placing on the cookie sheet. Use a flat cup (I use a mason jar) to gently press the cookies until they are about 1/3 to 1/2 inch. Bake for about 7 minutes. Wait a minute, top warm cookies with a dollop of maple butter, and then spread maple butter on the cookies one it has melted slightly.
What you'll need:
500 mL maple syrup (A grade will look prettier, while grade B will be more intense and slightly darker).
What to do:
Place ice in a large bowl and place a medium sized pot in it (this will cool the hot syrup).
In a really large pot (it can spill over real quick once boiling). Heat on medium heat until the syrup reaches a temperature of 235 degrees F on a candy thermometer. Meanwhile, Once ready, place in a large bowl filled with ice and use a smaller saucepan to use as a vessel for the hot syrup. Let this cool to 100 degrees F. Here's the "hard" part, you gotta mix the syrup (I used a wooden spoon) until it crystallizes, and this takes about 30 minutes. You can also use a mixer I suppose, but I kinda like it this way. You'll notice, after stirring for what seems like forever, that you all of a sudden have something creamy and thick. And that's it, right there, stop stirring and place in a mason jar (or 2 small ones).