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A recipe post, FINALLY!  As I promised earlier, here’s one of many recipes that I want to share.  My all time favorite cookie is oatmeal raisin and I think that this version is a pretty decent alternative.  It’s not grain free since it has quinoa in it but I think the quinoa lends more flavor than a boring oat.  I have been using a basic cookie recipe and changing the add-ins based on the flavor I want and this came out of that.  I will share the basic cookie dough recipe, and a chocolate chip version, in a future post.

 

 

Quinoa Raisin Cookies

Makes about 30 cookies

1/2 cup butter, softened (or coconut oil)

1 cup coconut sugar (or 1/2 cup coconut sugar, 1/2 up Zsweet)

2 eggs

1 teaspoon vanilla extract

2 1/2 cups almond meal or blanched almond flour

1 cup quinoa flakes

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together and set aside.
  3. Cream butter and sugar together.
  4. Beat in eggs and vanilla.
  5. Add dry ingredients to the butter mixture and beat well.
  6. Fold in raisins.
  7. Drop by the teaspoonful onto cookie sheet, flatten slightly, and bake for 8 to 10 minutes.
  8. Let cool for 10 minutes before moving to cookie rack.

Compared to some of my other recipes, this uses more sweetener.  I have played around with both the amount of sweetener and the form.  I’ve tried more coconut sugar but it was way too sweet.  I’ve tried less and paired it with stevia and didn’t like that combo much either.  The flavor and sweetness were fine but the texture was not the same.  Of course, the raisins are plenty sweet themselves so the cookies will still turn out if you cut the sugar by one-third or half.  Another note is that this recipe works well with either blanched almond flour or natural almond meal.  I ran out of almond flour and have been using Trader Joe’s almond meal and they bake equally well.  If you play around with the recipe, let me know how it works out for you.

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This is one of my favorite cookies courtesy of the Barefoot Contessa.  It’s sweet, buttery, and crispy and so, so good.  I’ve been making it for years now, usually around the holidays, but it’s good any time of the year, really.  Like when you’ve scrubbed the floors and washed the dishes and wished you have one more thing to do, bake these.  The dough itself doesn’t require eggs and comes together very easily.  I didn’t mess with the recipe too much other than to switch out the flour and size the recipe down a bit.  I normally make it with fruit-sweetened raspberry and apricot jams but this time opted for a fig preserve.  Mmm…

Jam Thumbprint Cookies

Makes 24 cookies

1/2 cup butter, softened

1/4 cup Zsweet

1/4 teaspoon stevia

1 teaspoon vanilla extract

2 1/2 cups blanched almond flour

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water, for egg wash

3/4 cup unsweetened flaked coconut

Jam of choice

  1. Preheat the oven to 350 degrees F.
  2. Cream together butter and sugar then add the vanilla.
  3. Combine the almond flour and salt and add it to the butter and sugar.
  4. Roll the dough into 1-inch balls.
  5. Dip each ball into the egg wash and roll it in coconut.
  6. Place the balls on cookie sheet and press a light indentation into the top of each with your thumb.
  7. Drop 1/4 teaspoon of jam into each indentation.
  8. Bake for 15 minutes, until the coconut is a golden brown.
  9. Make a cup of tea and eat some jammy cookies.

Unlike the original recipe, I did not chill the dough before baking, I just proceeded to form the cookies and bake.  I didn’t notice any difference from skipping this step but if your dough gets too soft, it will probably help to stick it in the fridge.  Also, when pressing the center of the cookie with your thumb, be careful to make a well without any cracks, or you may end up with jam escaping the center during baking.  Enjoy!

I can scarcely believe that two weeks has gone by since my last post.  I’m writing this in my hotel room in Portland, OR, with the howling wind and the steady rain outside.  It may seem like the blog has just been sitting idle in that time but it’s hardly been far from my mind.  I’ve been busy with work and business travel and keeping up with home life when I am actually at home that it has kept me from posting new content but my mind is constantly running through various food ideas.  I applaud all of you bloggers, especially the mommy ones, who keep up with fresh and exciting posts.

Being in the Pacific Northwest is really getting me ready for the holidays.  And by being ready I mean, of course, being ready for all the treats of the season.  The weather here is cold (brrrrrr) and it’s driving me to turn into one of the many corner cafes in search of something hot to drink.  Oh, and I have to have something to nibble on as well.  Which brings me to sharing this recipe for a chocolate biscotti inspired by Elana’s Pantry (also featured in her cookbook).  This crunchy cookie, paired with a steaming hot cup of tea, makes a great afternoon reprieve from work, travel, or holiday preparations.

Chocolate Chunk Hazelnut Biscotti

Makes 24 cookies

2 1/2 cups blanched almond flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/4 cup maple syrup

1/4 cup Zsweet (or 1/2 teaspoon pure stevia)

1 tablespoon vanilla extract

1 cup dark chocolate, coarsely chopped

1 cup hazelnuts, coarsely chopped

  1. Preheat oven to 325 degrees F.
  2. Combine dry ingredients.
  3. Mix wet ingredients together.
  4. Combine with dry ingredients and mix well.
  5. Fold in the chopped dark chocolate and hazelnuts.
  6. Divide dough into 2 portions and form flattened logs on lined baking sheets.
  7. Bake for 20 to 25 minutes then let cool for about 30 minutes.
  8. Cut the biscotti into 1/2 inch slices and lay each cookie on its side on the baking sheets.
  9. Lower oven temperature to 300 degrees F and bake for 15 minutes.
  10. Flip the cookies over and bake for another 15 minutes or until they are dry and no longer soft in the middle.

These are crunchiest when they have cooled but when they are slightly warm, the chocolate is still gooey and melty and crazy good.

So far, I am really enjoying my stay in Portland.  It’s really easy to navigate on foot or with its convenient light rail system.  There are some fantastic restaurants in the downtown area and it’s been fun exploring the Pearl District.  I hope to see some of the Columbia River Gorge and Multnomah Falls, if the rain lets up.  But I will be very happy to go home at the end of the week and get finally back into the kitchen.