So I came to the realization that, I now have my own food blog, and a gazillion recipes of meals I’ve created, but I don’t really have any baking recipes that I’ve 100 % created myself. When I worked in restaurants, I never really had the chance to bake, as there was always a dedicated baker or pâtissier. Well, now that I have an audience of sorts (I hope there’s more than just my husband), I figured I’d better devise my own cookie recipe, at the very least. Cookies have to be the easiest form of baking. You can’t really wreck them, and even if they don’t turn out right, you can probably still eat the dough, or make cookie crumb crusts or something of that ilk.
So last night, I decided to tackle chocolate almond cookies, as I’ve so named them, because I have a lot of almond meal from making almond milk, and I need to do something with it. Want not, waste not!
In my “professional” opinion, I do believe that they could be better, but they are still delicious! If anything, I would add a big swirl of peanut butter (or almond butter) to the the batter before making the balls, and they would taste just like Reese’s Peanut butter cups. I will update this post later, after I’ve tried batch #2. But, so far, here is the recipe:
My first cookie recipe!
Chocolate Almond Cookies, Take 1!
3/4 cup Butter, room temperature
1/2 cup sugar
1 tsp vanilla
1 cup almond meal
1/4 cup whole wheat flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1. Cream sugar and butter in medium sized bowl. Add egg and vanilla, beat well.
2. Stir in Almond meal and flour, mix well. Add Cocoa powder, salt and baking powder.
3. Roll dough into 1 1/2″ sized balls and flatten out on greased or parchment paper lined cookie sheet. Space 3 inches apart.
4. Bake in 325°F oven for 15 minutes. Cool completely before eating.