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Five Ingredient Almond Meal Cookies

Holy election day stress baking. I don't even know what else to add to this introduction, because I think that sums it up. It's election day. I am stressed. So, cookies. And yes, I tried running--twice. Once this morning with the dogs, and once between meetings this afternoon. And also yes, I plan on turning to wine (or gin) shortly. But until then, as I already mentioned, cookies. Not just any cookie--a super simple cookie that gets it's flour from protein dense almond meal, it's liquid from fruit juice or fruit puree, and therefore needs just a few additional touches of ingredients.

You can really use any fruit you want for these--keep in mind your choice will potentially adjust how much honey you add. For this batch I actually used watermelon puree. I am the queen of taking large batches of fruit or vegetables and then pureeing them, pouring them into ice cube trays, and then having tons of non-ice ice cubes floating around in the freezer. I actually think it's pretty genius, especially if you don't eat sugar and need to add sweetener to anything. In this case I nuked two watermelon ice cubes in the microwave, and used that as my liquid. Apple puree or apple sauce is also delicious. The options are endless!


What You Need:

  • 1.5 cups almond meal

  • 1/3 cup fruit puree (I've used apple and this time I used watermelon which gave these a really sweet flavor)

  • 2 tablespoons honey (More if you have a sweet tooth!)

  • 1/2 tsp baking powder

  • 1 tsp cinnamon



  • Preheat your oven to 350 degrees

  • Mix all of your ingredients

  • Once your dough is sticky and fully combined, roll out 1" diameter balls and place them on your cookie sheet in rows of three (You should get 10-12 cookies, depending on ball size. Heh.) I didn't grease my baking sheet, and these came off easily, but do what makes you comfortable.

  • With a fork, carefully push down on each cookie, flattening them. Repeat this with the fork tines going perpendicular so you get a criss-cross shape. These will look like a shortbread cookie--and they kind of taste like them, too!

  • Bake in the oven for 20 minutes, or until they are browned on the top

These are delicious, especially with a little peanut butter on top. A word of caution--the first time I made these the entire tray was gone within about an hour. It's one of those "Oh, they're healthy--just one more!" until there are no more, so maybe double the batch. Or maybe you actually have self control. Must be nice.

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