Lock This Topic Too! (By Next New Year's Day!!!)

[Cornflower MM]

Fair point.

[shisteer of nothing much]

*moves head under newspaper and continues reading*

[Kade Rivok]

*pokes head put of Kade's fluff and reads the book over Kass' shoulder*

Whoa!  Kinda forgot you were there.

[Sebias of Redwall]

*Doodles in diary*

[lass of something much]

*Places a newspapre over the book.*

*poofs the newspape away*

[shisteer of nothing much]

*pokes head put of Kade's fluff and reads the book over Kass' shoulder*

Whoa!  Kinda forgot you were there.

Ah, sorry.

[Rosie Willowwater]

Green like the color, or green like environmentally friendly? Either way, good job! How do they taste?

Green like the color 



They taste good! Exactly the same as the normal recipe for these cookies.

[Verdauga]

Wow. Cool!

[Rosie Willowwater]

If you want the recipe I can give it to you! Everyone needs to experience the shock of biting into a cookie and realizing it is a rich green color

[Kade Rivok]

That... that really doesn't look appetizing >_>

[Verdauga]

Eh, sure, I'll take the recipe.

[Kade Rivok]

It looks like some sort of kale slaw shoved into a cookie shell.

I'm sure it tastes fine, though 

[Rosie Willowwater]

Spoiler

INGREDIENTS
2 1/2 cups almond flour, (scoop and level off)
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon sea salt
1/2 cup raw creamy almond butter (The reason they turned green is that I put sunbutter, a peanut butter replacement made from sunflower seeds, in instead)
3/4 cup pure maple syrup
1 teaspoon pure vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.

In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.

Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.

Using your hands, roll the dough, about 1 tablespoon at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.

With slightly damp fingertips press down gently on each dough ball to flatten a bit.

Bake for 8 to 10 minutes, until they are starting to firm up on the outside.

Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.

[close]

[Verdauga]

*Saves this to a document*
Thanks! Now I have to find some Sunbutter. 

[Cornflower MM]

Oh also to help with dough sticking to your fingers you can usually try refrigerating it, or greasing or flouring your hands.*


*Full disclaimer: I have never worked with this recipe before, just speaking from baking experience. Use tips at own risk for less than optimal cookies.