My bake sale labels for the cookies I based on "Double Chocolate Cherry Cookies" from Elana Amsterdam's "The Gluten-Free Almond Flour Cookbook."
My bake sale label for the "scones" I based on "Chocolate Chip Scones" from Elana Amsterdam's "The Gluten-Free Almond Flour Cookbook"
Waldorf school bake sale tomorrow during the Holiday Fair! Almond flour cookies are one of my favorite baked goods to whip up. They are quite simple ingredients which yield a satisfying, nourishing treat. I made up little labels in MS Word so lucky buyers at the sale will know the ingredients. As you can see, some of the ingredients are:
- Blanched almond flour.
- Palm Oil
- unrefined sea salt
- cocoa
I also made “Scone Bliss,” my spontaneous nomenclature for an updated classic, a recipe which I am sure will become as memorable for my kids as Nestle Toll House cookies were for me and my siblings. I will explain (because this is my blog and you know how I love to do that!). Both of my bake sale offerings were based on recipes found in Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook. My “Scone Bliss Scones” are what she calls “Chocolate Chip Scones.” All well and good, for the bake sale.
But, I must tell you that when I make these for my family, I flatten them on the tray before baking and then I call them “Chocolate Chip Cookies”. Now, I feel particularly clever for this, as simple as it is. But, what Elana usually calls “cookies” are usually held together with more agave nectar (sometimes I sub honey) and no eggs. So, what I’m feeling clever about is that my “cookies” are lower in sugar and have the additional protein and nutrition from the eggs. And, my kids love them–one jumbo cookie is enough to fill them up. And, it is so fun to give them a HUGE COOKIE! I always use a cookie scoop that holds 1/2 cup (the OXO Good Grips Ice Cream Trigger Scoop: See it on my Amazon.com Listmania! on Kitchen Gadgets. You can get there from my Kitchen Gadgets page.)