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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 cup whole wheat pastry flour |
1 cup semolina flour |
2 teaspoons baking powder |
1/8 teaspoon sea salt |
1/4 cup avocado, olive, or flax-sunflower oil |
1 cup almond meal (blanched almonds ground into a fine meal) |
1/2 cup erythritol (see note, below) |
2 tablespoons brown rice syrup |
1 teaspoon almond extract |
1/4 cup unsweetened almond milk |
1 cup pignoli (pine nuts) |
Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper or a silicone baking sheet.
2. Whisk together flours, baking powder and salt. Combine oil, almond meal, erythritol and syrup in a small saucepan over medium heat. Cook, stirring, until well combined and smooth, about 3 minutes. Remove from heat and whisk in almond extract.
3. Stir almond mixture into dry ingredients and mix well. Add almond milk and mix to create a soft, sticky dough. With wet hands, form dough into 1 1/2-inch balls. Place pignoli in a shallow dish and roll each cookie around, covering with pignoli. Arrange on baking sheet, allowing space for cookies to spread slightly. Bake for 18 minutes. The cookies will still be soft when they come out of the oven. Immediately remove from baking sheet and transfer to a cooling rack.
4. Note: Erythritol is a natural no-calorie sweetener made from fermented sugar alcohol. Completely natural, this sweetener is about 75% as sweet as sugar but without the calories. It is available at natural food stores and online.
5. Per Cookie: Calories 161; Protein 5g; Total Fat 10.3g; Saturated Fat 1.2g; Cholesterol 0mg; Carbohydrate 13.1g; Dietary Fiber 1.8g; Sodium 66mg Nutritional analysis provided by This Crazy Vegan Life by Christina Pirello Reprinted from This Crazy Vegan Life by Christina Pirello by arrangement with HP Books, a member of Penguin Group (USA) Inc., Copyright © 2008 by Christina Pirello.
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