Easter and springtime are almost upon us. Actually, the spring equinox just passed, and Easter is in four days! And usually, this time of year, we post a treat for the holiday – typically some sort of candy we’ve tried to make-over with less junk in it.
How about cookies instead? Doesn’t everyone love a cookie? These cookies are easy to make and have bright, sunny-day flavor. They are also gluten-free and will make a fine addition to any spring brunch buffet or afternoon teatime over the holiday weekend. (Let’s be real – we’d eat these anytime!)
1 1/2 almond meal flour
2 Tbs. arrowroot starch
1/2 cup vanilla almond milk
1/4 cup sugar
2 Tbs. canola oil
1 tsp. orange extract (or use vanilla extract)
zest of one orange
1/8 cup sliced almonds, for garnish
Preheat oven to 350. Line two cookies sheets with parchment paper or silcone baking mats.
Mix dry ingredients, almond meal and arrowroot in a large bowl. In a second bowl, combine wet ingredients, almond milk, sugar, canola oil, orange extract and orange zest. Whip wet ingredients together, then pour into dry ingredients. Stir together until well combined and smooth. Be sure no lumps of almond meal remain.
Drop by tablespoon onto prepared baking sheets, leaving room for cookies to spread slightly. Top each cookie with a pinch of sliced almonds.
Bake at 350 for 12 minutes until set up and lightly browned at edges. Allow to cool on baking sheet for 10 more minutes before moving to a cooling rack. Makes about 20 cookies.