I got this from Yahoo FDC from NJ.
The agave is cactus juice….new to me but lovely.
The maca powers is ………..worth “googling”. Hahahahaha….worked for me;-)
i bought these weird ingredients from here
http://www.detoxyourworld.com/ The thyroid help comes from both the Maca and the
coconut oil, and apparently almonds are very alkalinizing in the body. I
personally feel considerably better when i'm eating a few of these
cookies a day.
A variation: I think that if you were to use just flour and oats in this
recipe, and omit the nuts, what you would basically have is
'shortbread', so named because there is no leavening or rising agent, it
relies on the oil to do that. Not so good if it is butter or margarine,
but coconut oil is another story, eh? So if anyone prefers oats to nuts
(not me), they might want to try that.
Coconut oil Almond cookies
obviously get organic ingredients whenver you can.
Mix dry ingredients thoroughly in one bowl:
3 cups flour (can be any kind or mixture, such as rice flour, whole
wheat flour, etc)
2 teaspoons sea salt (good for your adrenals)
1 Tablespoon cinnamon
in a blender or such, grind up approximately 2 1/2 cups of a combination
of any of these (unsalted, raw):
almonds, pecans, sunflower seeds (i always use more almonds than the
rest, but i love pecans and have been going for about 1/3 pecans lately.
If you use sunflower seeds, use about 1/3 cup or less raw)
3 heaping Tablespoons Maca powder
1/3 cup maple sugar (if you can't use maple sugar, just add that much
more agave sweetner
Mix wet ingredients thoroughly in another bowl:
1 scant cup coconut oil
1/2 cup agave (can use a little more if you like it sweeter)
2 teaspoons vanilla
1/2 cup agave sweetner (this has the best glycemic index around, and you
can really tell)
After both bowls have been mixed separately, pour liquid into dry and
mix with a pastry cutter if you have one, two knives if you don't. Don't
overmix at this point.
Next, you will want to add anywhere from 1/2 cup to 1 cup of cold
liquid, gradually. Ice water is good, but recently i've been using mango
nectar, which is really good. Mix up with the fingers just until you get
a good consistency for drop cookies. Will be very sticky.
Drop about 1 inch balls on a cookie sheet. Then go through and press
them down with your fingers into a cookie shape, about 1/4 inch thick.
This will be their final size as they don't rise. This recipe is very
forgiving, and if they are too wet or dry they'll just be different but
still good. It helps if they are a bit wet and sticky so you can
tap/smooth the edges a bit so they don't burn.
Bake on a med-high shelf at 350 degrees for about 17-20 minutes. You
should check by 15 min to see. They're done when you get a little
browning around the very edges, just barely. Then just scoop em off and
cool them.
This recipe will make about 3 cookie sheets worth, or more if your
sheets are small or how you space your cookies.
I think the taste gets better and better with a little time, although my
son's friends try to steal them right off the cooling plate...
I store in tupperware-style box in the refrigerator, and bring a few out
to room temp also.
Hope you like!
Let me know if you discover any interesting variations...
NJ
