Wednesday, November 20, 2013

Bear Claw Cookies

From Kristi's Kitchen


2 ½ c. almond flour
1/2 + 1/8 tsp. sea salt
½ tsp. baking soda
1 tbsp. coconut palm crystals (may need up to 1 1/2 tsp. extra - depending on taste -start with 1/4 tsp. and work up)
15 California dates
1/4 c. date sugar
1 stick unsalted organic butter
1 tbsp. unsweetened almond milk
1 1/4 tsp. pure almond extract


-Preheat oven to 350 degrees
-Place first 5 ingredients in food processor and process until completely ground
-Add remaining ingredients and continue processing until dough ball forms
-Form dough into 1” balls, place on parchment lined baking sheet
-Smash balls down into ¼ “ thick circles (pictured)
-Bake 6 1/2 -7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

These cookies are completely gluten and grain free!
They were born out of my great love for the traditional bear claw pastry and the desire to have a healthier alternative that would satisfy my occasional craving for them but not wreck havoc on the figure! These worked! Healthy and delicious!


No comments:

Post a Comment