 | I'm not a recipe person. I have about a dozen old faithful cookbooks with a few well splattered pages and a card file. Most, I keep for sentimental reasons. The handwriting on them is from ladies who are no longer on this earth. I tend to cook very simply with basic ingredients most young ladies seem to be very unfamiliar with anymore. I'm a dump & pinch kinda girl and hate measuring. Recently I've had to go mostly grain-free. I hate it because I love bread and pasta. I have decided it is much better to feel good than stuff my face. Bonus: I'm loosing weight. Slowly, but it is a nice benefit. |
I've been experimenting over the holiday season with making things with Almond Flour instead of wheat. Almond Flour is expensive but I did find a place on Amazon to buy it in bulk for a decent price. We've been using it to make our own Paleo Pancake mix. (Maybe I should share that recipe next week?) My pumpkin pie crust was a fail, but my pie crusts are always like cement. I can fool the best "fool-proof" crust recipe. These cookies though were a HIT. I did go ahead and make some with regular flour for the family members that can still have wheat. They didn't last long.
Paleo "Danish" Cookies
6 sticks of butter (whip till soft and creamy)
2 cups raw sugar (add & let the mixer run while you fold laundry or something, raw sugar takes forever to dissolve into butter and get creamy... It never really will, so when the laundry is folded, consider that good enough. You might pop in and scrape it back down into the bowl occasionally. I left the 13yr old to watch and keep it in line.)
2 fresh farm eggs (large ones, or three small ones)
Vanilla (Tip, sip & pour... lol just kidding!)
7 cups Almond Flour (Make sure to change the paddles on your mixer to cookie paddles, but it won't be a stiff dough at all. This is very creamy and soft.)
Optional: We added some coconut to some of them and put a big chocolate chip in the middle. The coconut make them a little more chewy, similar to a macaroon.
Bake at 375 degrees for about 13-14 minutes until just getting a bit toasty looking on top. This makes a very large batch of maybe 10 dozen cookies.
2 cups raw sugar (add & let the mixer run while you fold laundry or something, raw sugar takes forever to dissolve into butter and get creamy... It never really will, so when the laundry is folded, consider that good enough. You might pop in and scrape it back down into the bowl occasionally. I left the 13yr old to watch and keep it in line.)
2 fresh farm eggs (large ones, or three small ones)
Vanilla (Tip, sip & pour... lol just kidding!)
7 cups Almond Flour (Make sure to change the paddles on your mixer to cookie paddles, but it won't be a stiff dough at all. This is very creamy and soft.)
Optional: We added some coconut to some of them and put a big chocolate chip in the middle. The coconut make them a little more chewy, similar to a macaroon.
Bake at 375 degrees for about 13-14 minutes until just getting a bit toasty looking on top. This makes a very large batch of maybe 10 dozen cookies.
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