{bake around} The World’s Easiest Cookies

I couldn’t wait for Elizabeth‘s book to be in my hands.

Yes, she is a dear friend, my mentor (more on this on a future post) and an occasional FSC contributor, but also because her newest book, World’s Easiest Paleo Baking (Lake Isle Press, 2016), was sorely needed in the paleo cookbook marketplace.

You see, Elizabeth is a trained pastry chef (baking & pastry arts graduate of CIA Hyde Park, NY) and for those who want to follow a paleo diet, diagnosed with celiac disease or a life-threatening food allergy, her training is the key to practical, delicious recipes that workElizabeth has the knowledge to make the science of paleo baking (refined sugar, gluten & dairy-free) work for you, work for your family, work for your taste buds, and your busy schedule, recipe after recipe.

Every. Recipe. Works. 

As a mom of a food-allergic kiddo, I know first hand how hard it is to find recipes that works the first time with no disappointment both in texture & flavor. Elizabeth’s recipes bring both back to the table… just ask Miles about Elizabeth’s recipe for Hogs in a Sweater. 

In addition, as the past Demo Coordinator & Book Buyer for Healthy Living Market & Cafe’s Saratoga Springs location, I spoke with MANY frustrated folks just trying to get their hands on special diet recipes that work and taste good. I always walked them straight to my book selection, pick up her earlier books: Easy Gluten Free Baking and How to Cook Gluten-Free and say “Your Journey is over. These recipes work, are tasty and practical.”

World's Easiest Paleo Baking Cover 600

For the Bake Around, Elizabeth selected, The World’s Easiest Cookies and her recipe for homemade grain-free baking powder. Four ingredient cookies- yes please! No fussy instructions- yes yes please! Almond Flour* & Maple Syrup- sign me up!

Trust me when I say these cookies are the beginning of something fabulous in your kitchen. Practical, No-Fail (see below how I bake these cookies in various ways), delicious, and e.a.s.y. 

Baking Powder,
Almond Flour(Meal),
Maple Syrup ,
vanilla extract,
a bowl and a spatula,
a baking sheet with parchment….

boom-done!

Worlds Easiest Cookies under-baked.
I’ve made these cookies in a variety of ways; a little under-cooked as I LOVE under-baked cookies (see above), and slightly over-baked and big (see below) for a go-to morning snack on the run! They are fabulous any which way you make these bad boys.

RECIPE: The World’s Easiest Cookies
credit: “The World’s Easiest Paleo Baking” by Elizabeth Barbone (Lake Isle Press 2016).

Active Time: 5 minutes

Bake Time: 12 minutes per pan
Yield: 16 cookies

170 grams (1 1/2 cups) finely ground almond flour
1/2 teaspoon baking powder, homemade (see recipe below) or grain-free store-bought
100 grams (1/3 cup) dark maple syrup
2 teaspoons vanilla extract

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.

Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. For crisp cookies, press down the dough lightly with the at bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.

Bake until the edges are golden brown*, about 12 minutes.

Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.

Allow the baking sheet to cool, and repeat with the remaining dough.

Here’s my over-baked & huge version:

IMG_0218
My husband & I love these cookies as a morning treat on our way to work, so I usually make them double in size, and bake them a little longer to deepen the caramelized flavor.

+++

grain-free homemade baking powderBONUS RECIPE: Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch. Thankfully it’s easy to make your own!

Active Time: 2 minutes
Yield: about 6 tablespoons

1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch

Whisk the cream of tartar, baking soda, and tapioca starch together in a small bowl.Store in the pantry in an airtight container for up to 4 weeks.

+++

IMG_0281

Very. Important. Links.

visit Elizabeth’s blog to visit the rest of the bake around!

grab a copy of this fabulous book on amazon!

Elizabeth on Facebook!

Elizabeth on Instagram!

visit Elizabeth’s author page on Lake Isle Press’ website!

*Author Note & Nut Flour Handling Tip:
Miles has life-threatening food allergies to all nuts, so unfortunately he was not able to enjoy these cookies. I used to prohibit all nut-products in the kitchen, but now seven years later, I’m more comfortable with working with nuts. I have mastered my food handling and storage. One tip I have is to measure your nut flours in the sink. I don’t measure by weight for nut flours as I want to keep the flour contained so I scoop & measure right in the sink. I put the container of flour and bowl right in my sink and do the whole thing right there. Then any spill can just be rinsed down the drain.

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17 Comments Add yours

  1. Lorraine says:

    Why no eggs or fats? My daughter and her husband are on the Paleo diet for 4 more weeks! I thought they could eat eggs and veggie oils?

    1. Pirate Jeni says:

      Just because you CAN doesn’t mean you HAVE to.

      1. Lorraine says:

        That’s true!

    2. Christina says:

      Hi Lorraine! Thanks for the great question!

      First up: Why no eggs in this recipe?
      It is because the almond flour has enough fat to sustain this recipe without using eggs, therefore its a great recipe for the egg-allergic AND super simple to make with only four ingredients. And you can the batter RAW- bonus!!

      As for egg-usage, Elizabeth has a ton of recipes in this book with eggs as an ingredient. As for other fats used in this book: coconut oil, olive oil, grapeseed oil, palm shortening, unsalted butter and lard.

  2. Pirate Jeni says:

    I didn’t think to make these bigger! Also, what a great idea to measure your nut flours in the sink. I know I get flour EVERYWHERE when bake (because I’m a slob like that)
    Love the new theme by the way…

    1. Christina says:

      haha! Thanks for noticing the new theme. I wanted a ‘new start’ with a fresh look & feel. The only design looked dated…

  3. Elizabeth says:

    EEEEEEE! These look so good. SO GOOD! Why didn’t I even think to make a monster version of the cookies? I want to run into the kitchen and do that RIGHT NOW.

    Thank you for sharing the cookie-love with your FSC readers! I appreciate it so much!

  4. TamrahJo says:

    Thank YOU! Soo! Much! Ordered Gluten Free Flour mix advertised to be useful for both quick and risen baked goods, 2 months ago AND still trying to figure out how to adjust my sprouted wheat flour recipes to utilize! 🙂 Look forward to reading more of her recipes (currently wondering why, during my absence, the “Follow” button on WP tool bar no longer shows – sigh – – 🙂

  5. chefceaser says:

    Reblogged this on Chef Ceaser.

  6. These cookies look delicious, I will give them a try. Thank you! 🙂
    -Mona

    1. Christina says:

      Thanks Mona- there’s more where that recipe came from!

  7. I am just so glad y’all is back.

  8. Wow, she has done it again! Elizabeth’s new book looks fabulous. Love the Paleo theme. Almond meal is my new Love these days 😉 Does Ms. Barbone do birthday cakes? GOD I hope so!

  9. Paywall says:

    I think something is wrong with me… i managed to mess up the world’s easiest cookies. Yours look delicious though!

    1. Did you use the correct amount of baking soda in the homemade baking powder, and whisk it thoroughly to combine? The baking soda is what makes it rise, so short-changing that would lead to messed up cookies.

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