Almond Flour Cookies -- Faux Sugar Cookies, my friends

It's almost the end of July. Well, really, it's the end of July. No quibbling over a day or two between friends, right? I haven't posted Since June. It's not that I haven't cooked or invented recipes, because I have. Constantly But I've been in a slump, and haven't felt up to the task of pressing 'publish' on the posting page. Slump? Rut? Busy? Distracted? On vacation? I don't really know that I have a good explanation for you about why. But I do have for you these little vegan crispy gluten free, grain free, sugar free sugar cookies. I've been making a version that is delectably buttery for my husband using kamut flour. This is the version I enjoy best myself -- with coconut oil, coconut nectar, and my beloved almond flour. Super easy. Instead of making shapes with cutters, I roll it out in a big rectangle and score the rectangle into squares before baking. Then I dehydrate them in a low low oven after they've been baked. Then I put them in a cookie tin on the counter. The kids all seem to like them tremendously, and my dear friend Karen always snitches a few when she's here. Delish. Here's a helpful little fyi for you. When I roll out the dough, I do it in 2 parts. I roll on a silicone mat, and I place a sheet of parchment between the rolling pin and the dough. Ta da!

ingredients:

1/4 cup coconut oil -- melted if it's not already soupy due to summer conditions
1/2 cup coconut nectar
2 tbsp vanilla extract

(variation 2 tbsp ground vanilla bean)

1 tbsp ground vanilla bean
1/2 tsp sea salt

1/4 cup white chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour



directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  in two parts  and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container


Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.