LEMON ALMOND COOKIES

LEMON ALMOND COOKIES
Adapted from Good Things Grow
2 1/2 c. almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoons honey/maple syrup (I used half of each)
1 tablespoon fresh lemon juice
zest of 1 large lemon
Whisk the almond flour, baking soda, and salt in a large bowl.
In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands.
Lay out a piece of parchment and use your hands to sort of squeeze the dough together and transfer to the parchment. Carefully roll into a large log about 2 1/2-inches in diameter. Place in the freezer for 1 hour or until firm. You can freeze the dough overnight or for a few days. Make sure to thaw it slightly before you use it.
Preheat oven to 350°F and line a baking pan with parchment.
The dough is tough to slice because it crumbles very easily. You can either pinch of pieces and roll them into balls, which will give you a shape like the second photo above, or you can unwrap the chilled dough and cut into 1/4-inch slices, then lay the parchment back over each slice, one at a time, and roll it out flat with a rolling pin. Then they will look more like the top photo (I prefer this method).
Place cookies on lined baking sheet and bake for 8-10 minutes. Make sure to check after 8 minutes, and take them out once they start to brown around the edges. Allow to cool on baking sheet for at least 5 minutes before transferring to cooling rack, as they are very delicate and will break if they aren’t cool yet.

MALTED CHOCOLATE CHIP COOKIES

A few years ago, the New York Times published an article on a cookie dough recipe. While chocolate chip cookie recipes are pretty much everywhere these days, the recipe was unusual because it has you refrigerate the dough for at least 24 hours. Apparently this gives a much better flavor to the cookies, and also in my opinion gives you a chance to try and see how long you can hold out and practice restraint with a bowl of cookie dough in your kitchen. I’d read elsewhere about adding malt powder to cookie dough as a good flavor addition. Personally I am a SERIOUS ADVOCATE of adding Grape-nuts to cookies, so I figured trying another add-in couldn’t hurt. I couldn’t find straight malted milk powder, so I used Ovaltine (total childhood throwback). Highly recommend these cookies–they are the soft, slightly crispy variety but not the chewy, flat variety. Feel free to increase the amount of malt powder, but if your powder (like Ovaltine) includes sugar, you might want to dial back the amount of regular sugar in the recipe.
MALTED CHOCOLATE CHIP COOKIES
Adapted from the New York Times
1 c. cake flour
1/2 c. plus 1/3 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 1/4 sticks unsalted butter, room temp.
1/2 c. plus 1/8 c. light brown sugar
1/2 c. sugar
1 large egg
1 tsp. vanilla
1/2 c. chocolate chips or disks (you can increase this as you like)
1/4 c. malted milk powder (I used Ovaltine)
sea salt to finish
In a stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until well-combined. In a separate bowl, whisk together the flours, baking soda, baking powder, salt, sugar and malt powder. Slowly add the dry ingredients to the stand mixer, beating until incorporated. Add your chocolate chips and any other additions you like (coconut, Grape-nuts, raisins).
Refrigerate your dough for at least 24 hours. Cover in plastic wrap to keep it from drying out.
Preheat the oven to 350 degrees. Scoop the dough into equal-sized balls and flatten slightly. Place dough on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15 minutes, until the edges just begin to brown

CHOCOLATE OLIVE OIL COOKIES

If you run out of eggs, and have no butter, but do find yourself with a serious chocolate craving, you can make these! The olive oil makes a brownie-like batter. Scoop the dough with a spoon into rounds and sprinkle with coarse sea salt. The result? Fudgy, salty-sweet, soft chocolate cookies.

CHOCOLATE OLIVE OIL COOKIES WITH SEA SALT

Adapted from Take a Megabite

3/4 c. flour

1/3 c. cocoa (use Valrhona dark if you want to get serious)

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

2 1/2 T. olive oil

1/2 tsp. vanilla

1/4 c. hot water, plus 2 T.

Preheat oven to 350 degrees. Whisk together flour, cocoa, baking soda, salt and sugar in a medium bowl. Add oil, water and vanilla. Beat until the batter is stiff (it will have a brownie batter-like consistency).

Drop heaping spoonfuls of the batter on a parchment-lined baking sheet. Sprinkle with coarse or flaked sea salt. Bake for 8-10 minutes. Let cool.