I kept dinner very simple, and for dessert served a rich vanilla ice cream with balsamic strawberries on top… and some cookies.
I made gluten free chocolate chip cookies, some oatmeal and raisin cookies, and I wanted to do an almond meal cookie of some kind so that there would be a grain free option for me in case I decided to indulge! And of course using almond meal and flax, instead of flour, means that they are grain free as well as gluten free.
I made up a batter that I have used previously and this time, instead of the peanut butter chips, I added raisins and pumpkin seeds (do you know them as pepitas?) to the mix. The result was 14 moist and chewy cookies.
Although I used agave again I am not sure I am a real fan. It has a markedly different taste from honey, and although it does add sweetness, I think it might be an acquired taste. I am pretty sure that next time I will use honey instead.
But I think they were a hit... My sister in law took the last few home with her, and I don't think she was just being polite!
Almond Meal Cookies with Raisins and Pepitas
Makes 14 cookies
- 3/4 cup almond meal
- 1/4 cup ground flax seeds
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup raisins
- 1/8 cup pepitas
- 1/2 tsp vanilla
- 1 egg
- 3 Tbs agave nectar
- Preheat oven to 350° F.
- Mix the almond meal, flax, salt, and cinnamon together in a large bowl. Stir in the raisins and pepitas.
- Combine the egg, vanilla, and agave together in a small bowl.
- Stir the wet mixture into the dry mixture until well blended.
- Scoop dough by the spoonful and place on a cookie sheet that has been covered with parchment paper.
- Slightly flatten each cookie.
- Bake for 10 minutes and allow to rest for a few minutes before removing to baking sheet to finish cooling.
Weight Watchers P+ = 2.
Calories 85; Protein 3g; Carbohydrate 7g; Fat 5g; Fibre 1g.
Do you like the taste of agave?
Do you use it in your baking?