These were a huge hit in my house today. Even my husband, who usually gets his carbs through drinks, pastas a breads and isn't really big on "sweets", thought these were pretty good and requested them again with chocolate chips. Ha! I would have made a second batch this evening, but I am almost out of almond flour. BOO!!!
These cookies hold together very well and have a nice texture. They fit into several categories; Paleo, Trim Healthy Mama (THM), gluten-free, dairy-free and Weston A. Price (WAP). Enjoy!
Orange Cream Cookies
Ingredients:
- 2 cups almond meal
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 scoop of whey protein powder
- ½ teaspoon sea salt
- Sweetener equivalent to 1 cup sugar (I used about 1/2 cup of birch xylitol and 2 squirts of SweetLeaf Stevia* extract, Vanila Crème flavor. These were VERY sweet, so if you like them less sweet, one squirt should be plenty!)
- 2 tablespoons finely-grated orange rind
- 1 large egg
- 2 tablespoons coconut oil, melted
- ½ cup whipping cream OR coconut milk
I also want to add a drop of Young Living orange essential oil next time. I was out today, but I just know it would be great! I will update this when I have a chance to add that in.
Directions:
- Mix dry ingredients. (If you want the smoothest texture possible, try sifting the almond flour. You may have larger pieces that will be too big to go through the sifter. I just put mine back in the container and only use the finest flour for a smoother texture.)
- Mix wet ingredients.
- Mix together.
- Drop by spoonfuls onto a greased cookie sheet or parchment paper. (I rolled mine into balls a little smaller than golf ball size.)
- Gently press down with the back of a spoon.
- Bake at 325° for about 18 minutes.
- Let cool.
- Enjoy with or without your favorite milk. Pictured is the rest of the can of coconut milk used from the cookies. YUM!
