Tropical Almond Cookies
Hadley developed this naturally gluten and dairy free recipe. It screams summer!
In a medium bowl, whisk:
2 cups (240 grams) almond flour
1/2 tsp baking soda
1/2 tsp salt
In the bowl of a stand mixer beat:
3oz coconut oil, melted
1 cup brown sugar
1 medium overripe banana
Set aside:
1/2 cup dried pineapple, chopped
1/3 cup roasted macadamia nuts, chopped
Whisk the almond flour, baking soda and salt together and set aside.
In the bowl of a stand mixer, beat coconut oil, brown sugar, and banana until smooth and light.
Add in pineapple and macadamia nuts and mix until distributed.
Add in flour mixture and beat until smooth.
Scoop dough onto parchment lined cookie sheets and bake in an oven preheated to 350˚ for 10-12 minutes, or until just golden on the edges.
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