Ingredients
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2¼ cups all-purpose Flour
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½ cup Almonds
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1¼ teaspoons Baking Soda
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½ teaspoon Salt
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½ cup Canola Oil
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¼ cup Brown Rice Syrup
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¼ cup unsweetened Almond Milk
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1 cup organic Sugar
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1½ teaspoons Almonds
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½ teaspoon pure Vanilla Extract
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1 teaspoon toasted Sesame Oil
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⅓ cup sliced, blanched Almonds
Directions
Steps
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1
Done
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Preheat the oven to 350°F. Line two large cookie sheets with parchment paper. |
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2
Done
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Sift together the flour, almond meal, baking soda, and salt and set aside. In a large bowl, beat together the canola oil, brown rice syrup, milk, sugar, almond and vanilla extracts, and sesame oil. Add the flour mixture and mix until a firm dough forms. |
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3
Done
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Roll the dough into balls, using about 2 tablespoons of dough apiece. Press one side of each ball into the sliced almonds and place at least 2 inches apart, almond side up, on the prepared cookie sheets. Flatten each ball to about an inch thick (a flat-bottomed 1-cup measuring cup works great for this). Bake for 12 to 15 minutes, until just starting to turn golden on the edges. |
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4
Done
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Allow to cool for at least 10 minutes before removing from the sheets (the cookies will be very soft when first out of the oven but will firm up while cooling), then transfer to a wire cooling rack to cool completely. |
