Saturday, January 31, 2009

Higher Ground Cookie

Every great cookie needs a great name! These cookies are SCD friendly if the chocolate is NOT put in. (if you are following SCD chocolate!). For those of you who have been symptom free for 2 years or more, or for those who are just looking for a great grain-free (anti-inflammatory) cookie, this is it!

Gather up:
2 cups of ground almond flour
1 cup of chopped pecans
1 cube of unsweetened bakers chocolate (optional)
1 quarter pound of butter
1 third cup of honey

In a bowl, mix together butter and honey until soft.
Mix in nuts; mixture should look slightly crumbly, but make a ball when pressed together in your palm.

Chop up chocolate cube, and add to mixture. (optional)

Using a tablespoon, scoop out half-moon balls of cookie mixture and place on a baking tray covered with parchment paper.

Bake in oven at 310 degrees for 10 to 12 minutes.
Remove when bottom of cookie starts to brown.

Let cool before eating.

I like to store these cookies in a tin in the freezer; but they will store fine at room temperature.

Happy eats.


Copyright Geoff Slater

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