Over the 4th of July weekend I decided to mess around with some primal cookie making. The last thing I need are loads of cookies hanging around the house but I had lots of family in town who politely ate the products of my experiments. I’ve mentioned before that baking is not my forte mainly because I don’t measure carefully and I get impatient with the process. There’s something about primal baking, though, that brings the fun and creativity back into baking for me. Also, I eat so few baked goods now that no matter how it turns out it will still be a treat.
I had a great time putting these cookies together. I did not include the kids but if you are so inclined, this would make for a fun family sort of activity. Use the master recipe on this page and your imagination. You can make the cookies as primal as you want.
All in all I made 4 batches of 12 cookies. I started off by portioning out the almond flour, baking soda, and salt in 4 separate bowls. Then I played around with variations on the wet ingredients. Finally, I perused the pantry for various cookie add-ins. Chocolate chips are always a big hit, but I also made a few batches with more healthy options like banana, nuts, and coconut.
Following is the master recipe I used in my experiment. I noted that the cookies made with butter came out firmer than the ones made with coconut oil, which tended to remain fairly soft even after cooling (maybe it was the warm weather…). If you decide to use this recipe to come up with your own primal cookie concoction, let me know how it turns out.
Yield: 12 cookies
(These are just ideas, I recommend digging around in your pantry and experimenting with additional ingredients, too.)
*Note: if you add in additional ‘wet’ ingredients to the mix, you may have to balance out the moisture with an additional ¼ cup or so of the almond flour.
Preheat oven to 350 degrees. Mix dry ingredients in a large-ish bowl, set aside. Mix wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in any additional ingredients you haven’t already added to the wet or dry mixtures. Spoon dough onto parchment-lined cookie sheet. Bake for 10-13 minutes or until cookies are set and slightly toasty.
Stay tuned for another post on the recipes I came up with for a pretty darn good chocolate chip cookie and some other variations.