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Cherry Pistachio Almond Cookies — Gluten-free and Vegan

In Food, Home Creation on September 9, 2013 at 10:23

Doof Home

A case of stars aligned.  Result: my first gluten-free vegan cookies.

Went shopping for detox appropriate food.

Amazed to find that my neighborhood Costco carried almond flour.

Since we have to be wheat free for detox, almond flour will be suitable for the next 3 weeks.

We also had friends over who were on gluten-free diet.  What better time to experiment!

Followed the recipe from the flour package with a few modifications.

The original recipe was for chocolate chip cookie.

Since we cannot have chocolate during detox, I used dried cherries and pistachios.

 

Ingredients

2.5 cups almond flour

1/2 tsp salt (recipe called for Celtic sea salt)

1/2 tsp baking soda

1/2 cup olive oil (recipe called for grape seed oil)

1/2 cup of agave

1 cup of dried unsweetened cherries*

1/2 cup dry roasted, unsalted pistachio* (Mine were from Trader Joe’s)

*recipe used 1 cup of dark chocolate

 

Directions

Preheat oven at 350F.

Grease a baking sheet.

In a large bowl, mix all dry ingredients thoroughly.

In a medium bowl, whisk the wet ingredients together.

Add wet ingredients to the dry ingredient and mix well.

Scoop cookie mix and use hands to form a 1.5-inch diameter balls.^

Place cookie mix balls on the cookie sheet.  Gently press to flatten to about 1/2 inch thick.

Bake for 12 minutes.

Let the cookies completely cool down before serving.

^Recipe called for forming 1/2 inch balls.  With cherries in the mix, it was impossible to make half inch balls.

DSC_1564

First attempt was not too shabby.  Further experimentation is required.

The cookies’ color were a little orangy rather than the yellower hue of standard cookies. 

The flavor was excellent.  Saltiness from the dough, the distinctive flavors from the cherries and pistachios.

I was expecting strong almond flavor from the flour, but turned out to be very mild.

The almond flour had greater impact in the texture of the cookies.

Cookies were very soft.  I had to hold up the cookies mindfully so it would not topple over.

They were also coarse and grainy, in a good way.

It was the texture one would expect from coarse ground nuts.

Overall, the cookies were a little too sweet for my taste.

Reducing the amount of agave certainly would help with sweetness, and perhaps yield a dryer raw dough as well to decrease softness of the cookies.

Next time!

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  1. […] We also tried the SO Delicious vanilla bean ice cream to accompany the cherry pistachio cookie. […]

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