Chewy Almond Cookies

Why is it that fall rolls around and I can’t stop thinking up ideas for baked goods? Mid-day still has the heat of late summer, but the morning and evening has a nip in the air, enough to start a toasty fire. At one of the fall holidays with cookie trays, I looked forward to the almond crescent cookies. They were crunchy and buttery, covered in powdered sugar with sliced almond on top, what wasn’t to love. I wanted to recreate a paleo version of these cookies. Now I have only been refined sugar free for about two years, but I have yet to find a paleo powdered sugar, so these are a bit different. They are not crescent shaped, and are not covered in powdered sugar. Chewy on the inside, crunchy on the outside, with a subtle almond flavor. They don’t look like much, but gosh they are good.

Ingredients

• 1 cup coconut palm shortening

• 1 cup coconut sugar

• 1 egg

• 1 tbsp almond extract

• 2 cups Almond Flour

• pinch of salt

• 1/4 tsp cream of tartar

• 1 tsp baking soda

Instructions

1. Preheat oven to 375 Degrees.

2. In a medium size bowl, cream palm shortening and palm sugar. Cream until it reaches a fluffy texture.

3. Add the egg and almond extract.

4. In a bowl, sift together almond flour, salt, cream of tartar, and baking soda.

5. Sift the dry ingredients slowly into the cream mixture.

6. On a parchment lined baking sheet, shape dough into 1/2” dough balls.

7. Bake for 12-15 minutes.

8. Remove and let cool.

9. Enjoy!