Description
Beautiful, wholesome cookies with no refined sugar. Gluten-free and paleo.
Ingredients
- 2 teaspoons Coconut Oil, Melted
- 2 cups Almond Flour
- ½ teaspoons Baking Powder
- ⅓ cups Maple Syrup
- 2 teaspoons Vanilla Extract
- Pinch Of Salt
- 1 Tablespoon Currants
- 40 Raw, Unblanched Almonds
Preparation
Preheat oven to 350ºF. Liberally brush 8 mini nonstick tart pans (measuring 3½ inches in diameter) with melted coconut oil and place them, evenly spaced, on a baking sheet.
In the bowl of a stand mixer fitted with a paddle attachment, combine almond flour, baking powder, maple syrup, vanilla extract, and salt. Mix on medium speed for 1 minute until a sticky dough forms.
Pinch off 1 ½ ounce pieces of dough and roll into balls roughly the same size as a golf balls. Press the dough balls evenly into the mini tart pans. (Wet your fingers with water to prevent sticking or, alternatively, cover the flat bottom of a glass with plastic wrap and use this to flatten.) Press some currants into the centers of each tart pan to form small circles and surround each circle with 5 almonds, pressing them into the dough with the tips facing in.
Bake on the bottom rack of the oven for 12–14 minutes until edges have turned golden brown. Let cool completely before removing from the tart pans. (Use the tip of a spoon or knife to ease the cookies out of the tart pans. If you greased the pans well, the cookies will pop right out.)
