I love a sophisticated cookie like this grown-up version of a cookie.
Here is the fourth of twelve P.S. & Co.™ cookie recipes dropping this holiday season.
Yields about 25 small cookies.
INGREDIENTS
Wet ingredients
½ cup very dark maple syrup
1 Tbsp unsweetened vanilla extract
½ cup organic raw coconut oil, melted and room temperature
Dry ingredients
3-4 cups organic almond flour
½ cup organic raw pistachio flour
½ cup organic maple sugar
4 tsp organic coffee, ground
½ tsp sea salt
GARNISH
10 oz melted organic dark chocolate (for striping)
PROCEDURE
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Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
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In stand mixer, use paddle attachment to combine maple syrup and vanilla. While the machine is running, slowly add the melted coconut oil. Pouring the oil too quickly will not properly mix the oil with other liquids.
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In a medium bowl, mix pistachio flour, maple sugar, sea salt and ground coffee.
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Slowly combine 1 cup of almond flour at at time into the wet ingredients and mix thoroughly. Scrape clean the sides and bottom of bowl as needed. Dough should be slightly wet to touch, but not sticky.
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Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)
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I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.
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Can also use a cookie cutter to make shapes after pressing out with a measuring cup, save the scraps and collect leftover batter to press out more cookies.
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Bake for about 6-8 minutes or until outer edges appear golden and puffy. Cookies will slightly puff as they bake.
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Cool to room temperature or place in refrigerator to cool quickly. Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
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Remove cookies from freezer and decorate with melted chocolate in quick stripes. Place back in fridge/freezer until chocolate hardens.
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Enjoy chilled or straight from the freezer!
The fourth recipe in our amazing freezer-box series is this richly nutty cookie made with vibrantly green pistachios.
These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
