Grain free baking is the best! The ingredients and methods are usually very simple. There’s no worry about over-mixing and causing too much gluten to form. The cookies don’t spread all over the pan and the cakes never rise too high. In most recipes, you can pour all the ingredients into a food processor, mixer or even a blender, whirl away, pour them into a pan and you’re done! Cakes, muffins, pies, cookies – all of them – have turned out to be very uncomplicated.
If you’ve had a fear of baking or some bad experiences in the kitchen, well, now’s the time to pull out those mixing bowls and give it another try. These cookies are the perfect place to start. There aren’t any scary steps and the dough can be mixed by hand. No special equipment required!
One word of advice about grain free baked goods – we have to be careful about how much we consume because most contain large quantities of nut flours. These nut flours contain high amounts of omega-6 fatty acids. While omega-6 fatty acids are good for you, in excess, they can cause problems. It’s a good idea to keep your omega-3 consumption (from foods like organic butter, pastured beef, pastured eggs, raw organic cultured or fermented dairy, fish, etc.) twice as high as your omega-6 consumption to avoid possible inflammation.
Now, back to the cookies! They’re best the day they’re baked, as they’ll get a little moist as time goes on. They aren’t crumbly, so they work well in a packed lunch. I made these with Honeyville blanched almond flour. I’m not a fan of the phytic acid in the skins of my almonds, so I recently switched over to blanched almond flour. One last thing – you might want to make a double batch, because these little beauties won’t last long!