Sunday, January 8, 2012
GFCFSF Newton style cookies
This post is a long time coming as I first attempted it back in September. But hey, life has been a little hectic lately so here it is! I have to warn you, these make wonderful treats for lunches or after school but once you get your hands on one, YOU will be the one who needs to be told "Just 1 more!". I could seriously eat these all day. And with a few tweakings, you can make these very low on the glycemic index so they won't feed yeast like other cookies may.
In a food processor grind 2 cups almonds (preferrably soaked/dehydrated). Add in 2 cups potato starch, 4 tbsp coconut oil, 1/2 cup coconut nectar, 1 tsp vanilla extract, 1/4 tsp baking powder, 1/4 tsp salt. ** Note - I usually add in all the dry ingredients and mix a few times to ensure that it is all evenly mixed before adding in the "sticky" stuff.
Combine until a dough forms and sticks together. Divide in half. Roll out between two pieces of parchment paper, make into a long rectangle. Spoon a layer of jam/jelly (for lower sugar content use a xylitol sweetened jam/jelly) leaving a border around the edges.
Fold the dough in half so you now have a long skinny rectangle. Gently pinch edges to seal. Square the edges. Using a sharp knife, cut into 12 cookies (or to your size preference). Cook in a 325 degree oven for 12 minutes (DO NOT OVER BAKE!!). Repeat with other half of the dough! Enjoy!!