almond kamut lemon dollop cookies

Lets be honest here, I made these cookies simply because I wanted to make something dense and quick to settle a little dollop of lemon curd on, so thumbprint cookies were the answer! But frankly these cookies baked up really nice. Moist and dense with a hearty nuttyness to them that seemed to impress the folks at the potluck I brought them too!

Lemon curd vehicle aside I wanted to do an almond butter vegan cookie and use some kamut flour I have been playing with these days and here is what I pulled out of my hat:

Blend in mixer:

1/2 cup organic almond butter

1/2 cup brown rice syrup

1 Tbsp maple syrup

1/4 cup coconut oil

1/4 cup almond milk

3 Tbsp organic vanilla cane sugar

1 tsp vanilla

scrap down bowl and ensure everything is well combined before all dry ingredients.

In a Bowl sift together:

1 1/4 cup kamut flour

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

Add sifted dry ingredients to wet mix and bring together quickly.

Cool dough in fridge for 30 minutes before forming into small balls. At this point you could roll the balls in ground almond and bake as is, or create a thumbprint hole and fill with preserve of your choice, however if you are not vegan I would strongly recommend making this lemon curd and using that as I did.

Bake at 350º for 12-14 minutes.

Once cool dust with powdered sugar if you are feeling indulgent and enjoy.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: