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© Lillys-Table.com Photo of Almond Mesquite Cookies
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Almond Mesquite Cookies

 

On my quest to create a mesquite, vegan, gluten-free dessert for Tucson Food Day, I created these almond based delights using both almond meal or flour with almond butter. They are reminiscent of a peanut butter cookie with their own unique mesquite infused flavor. If you don’t have mesquite flour, skip it as it is mostly for flavor, and just call these Almond Cookies!

Ingredients

  • ½ cup almond butter
  • ¼ cup date, or date paste
  • ¼ cup olive oil
  • ¼ cup agave nectar, or maple syrup or honey
  • ½ cup almond flour, or meal
  • ½ cup brown rice flour
  • ¼ cup mesquite flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Serving Size: 10 People

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Preparation Instructions

Preheat the oven to 350.

Blend together the almond butter, dates, agave nectar, and olive oil in a food processor. If you have date paste you can just beat it together by hand. Sift or whisk together the brown rice flour, almond flour, mesquite meal or flour, baking powder and salt.

Pour the sauce into the flour mixture and fold together gently until combined. Scoop the dough onto the baking sheet lined with parchment paper. Gently press a fork on top and switch & press in the other direction. Bake for 10-15 minutes until the top feels dried out. Check the bottoms as well. The mesquite can cause the bottoms to darken quickly.