Last week after feeling low and bloated again I decided to quite gluten, grains and most sugars. Luckily, I have Miss Rogel, who’s a friend, a brilliant designer, a talented cook, and many other things. She’s been on a strict healthy diet for a while now (no carbs, grains, sugar). She does her homework and lets me copy. This is one of her recipes. It works with almost any diet! I am warning you though, they’re addictive!
I need to clarify something: almonds are healthy, but only if you eat a handful of them, not a whole cup ground. I ate half of the batch in one day! Not very healthy. (Whoever invents a kitchen safe that opens up only once a day will become a billionaire.)
Keto Friendly Almond Raisin Cookies
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons maple or honey
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- 1½ teaspoon orange zest
- 2 tablespoons orange juice
- ⅓ cup raisins soaked in water for ten minutes or dried goji berries roughly chopped* (see note)
- ⅓ cup chopped walnuts or pistachios
- Preheat the oven to 175ºC / 350ºF and line a baking sheet with parchment paper.
- Put all the ingredients in a medium bowl and mix with your hands until a dough is formed. Shape the dough into a ball, put it back into the bowl, cover with a clean kitchen towel and let it chill for approximately 30 minutes in the fridge.
- Place the chilled dough on a sheet of parchment paper with another sheet on top, and roll it out evenly with a rolling pin to approximately ½ inch thick. Cut into squares with a pizza cutter, or use a cookie cutter. The dough is a little fragile so you’ll have to be gentle with it. You might need to use a metal spatula to transfer the cookies onto the baking sheet.
- Bake in the center rack for 5 minutes, then rotate the baking sheet and cook for 5 more minutes.
- Let it cool completely before you gently transfer them into a container.