Our friend Bob doesn’t eat anything with eggs. I try not to eat anything with white flour. We make eggless, white-flour-free cookies frequently, but recently when I saw them they had dark spots in them that bewildered me. “What are those spots?” I asked. “Oh, you had some chopped pecans, so I added those,” he replied. I thought he was NUTS! Putting pecans into cookies made with almond flour?!? Then I tasted one. Pure GENIUS! I know you will enjoy Bob’s Brainstorm Cookies as much as I do.
- 2 cups almond flour
- 1/2 cup Splenda or sugar
- 1 stick of butter, softened
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- pinch of salt
- 1/4 cup chopped pecans
Preheat your oven to 300 degrees and get out a cookie sheet. Cream together the dry ingredients — the Splenda/Sugar, pinch of salt, and the almond flour — with the softened butter. Add the vanilla and almond extracts.
Stir in the pecans after the rest of the batter is thoroughly mixed.
Roll the batter into balls approximately the size of walnuts and place them on the cookie sheet an inch or so apart. Bake for five minutes, then take out the cookie sheet and use a glass or a fork to flatten the cookies. Put them back into the oven, then back another 12-15 minutes.
It’s better to put these out on a platter, rather than trying to put them into a sealed container. If you put them into a sealed container, they go soft — and that’s not a good thing. If that happens to you, re-crisp them in an oven set on a very low heat (like 125 degrees) for about an hour.
One more thing: Bob tends to push these down with a fork. I use a glass. The reason I do is because I associate the fork marks with peanut butter cookies and I hate it when the mind and mouth are prepared for one taste and in comes something different.