The flavor and texture of these simple cookies remind me of macaroons – helped along by the fact that these are coated in flaked coconut. I can imagine easily devouring a plateful of these tiny cookies and you almost could since they contain no added oil or fat, have no eggs and the refined sugar has been whisked away from the original (Bon Appetit) recipe. Perfect little treats to accompany afternoon tea.
Flourless Almond Cookies
2 cups slivered almonds
1/3 cup maple sugar
1/2 tsp. powdered stevia
4 tsp. grated lemon rind
dash of salt
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy and set aside for a minute or two)
2 tbsp. unsweetened flaked coconut
1 tsp. cinnamon
36 or so slivered almonds
Preheat oven to 350F and line 2 baking pans with parchment paper. In a small bowl, combine the coconut and the cinnamon. Set aside.
Place 2 cups almonds in a food processor and process until finely ground. Add the maple sugar, stevia, lemon zest, salt and egg replacer mixture. Pulse about 10 times or until the dough comes together to form a ball.
Using wet hands, shape the dough into 18 balls and roll the balls in the coconut-cinnamon mixture. Place 1″ apart on baking sheets. Bake for 18-20 minutes, rotating pans halfway through. Cool for a few minutes on the baking pans before transferring to wire racks.