This essential cookie recipe continues to be a favorite every time I bake and as long as the culinary imagination is alive in the kitchen there will be infinite variations. If this happens to be your introduction to Temple Taste recipes you will see that without compromising flavor and texture everything is naturally gluten free and made without processed sugar and tons of fat. And if you are new to the ingredient list you will discover that protein rich almond flour makes a great replacement for processed wheat or high carbohydrate gluten free flour blends, while golden monk fruit is my favorite sugar replacement with zero glycemic index and plenty of natural sweet flavor. 
2 T. Chia seeds in 1/4 c. purified water
Blender ingredients
2 T. chia Seeds soaked in 1/4 c. purified water
¼ c. purified water (use water from soaking apricots)
1/4 c. almond milk or unsweetened almond milk creamer
¼ c. golden monk fruit (sugar free) or coconut sugar
¼ c. coconut oil
1 t. almond extract
1.5 t. Temple Taste Persian Masala
½ t. baking soda
½ t. baking powder
¼ t. real salt:
Bowl Ingredients:
2 c. almond flour
1/4 c. coconut strips toasted or raw (or use unsweetened coconut flakes)
1/4 c. raw almonds (chopped)
1/2 c. dried apricots (soaked/drained/chopped)

Step 1 Place 2 Tablespoons chia seeds in small bowl or jar with 1/4 c. purified water. Stir them into the water and soak for a few hours or overnight. As you begin step 2 soak 1/2 c. dried apricot halves in 1/4 c. boiling water to soften)

Step 2 Pre-heat the oven at 350. Place the bowl of soaked chia seeds, 1/4 c. purified water (use water from soaking apricots, 1/4 cup coconut oil, 1/4 c. almond milk or almond creamer unsweetened 1/4 cup monk fruit, 1 teaspoon almond extract 1.5 teaspoon Temple Taste Persian Masala.  Whirl together enough to grind the seeds and mix the ingredients into a slushy liquid. Then measure in  1/2 teaspoon baking soda and baking powder, 1/4 teaspoon real salt.
Pour the liquid ingredients into a bowl using a small spatula to clean out the blender and measuring 2 cups almond flour and 1/2 c. drained and chopped apricots (soaked in very hot water for 5 minutes and drained) and 1/4 c. almonds chopped into pieces. Mix all of the ingredients together with a large spoon to create a dense mass of cookie dough.

Step 3 Grease cookie sheet with coconut oil or use parchment paper. If you have a Tablespoon cookie or melon ball scooper use that to form perfectly rounded cookies. Or using a round tablespoon scoop out a spoon full of dough and flatten it into the spoon and use your fore finger to elegantly scoop it out and place on the sheet. The cookies shape will look like a round disc. If dough is not sticking together use your hands to squeeze and form round cookie shape or place in the refrigerator for 10-15 minutes to firm up the dough before scooping onto cookie sheet. Top with Coconut Flakes.

Step 4 Bake 350 for 18 minutes or until golden brown. Cookies are soft and round when removing from oven but will firm after cooking. Do not expect them to flatten out or firm. Let cool 15 minutes so the cookies can firm up before removing to serving plate or storage container.

Notes: Preparation 25 minutes Serving 18 cookies (Golden Monk fruit is an excellent sugar free substitute and tastes just like sugar, Easy to source on Amazon and many healthy whole food stores)




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