I’ve been trying to come up with a recipe for cookie that would not only keep well in the fridge as a cookie dough roll for easy use, but a cookie that we thought would be a good representation of Nutty Kitchen.
- 2 1/2 cups blanched almond flour
- 1 pinch sea salt
- 1 tbsp raw unfiltered honey
- 1 tsp baking powder
- 3/4 cup hazelnuts
- 1/4 cup walnuts
- 1/8 cup dried cranberries
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
- 1 1/2 tbsp your favorite brand rum (optional)
Finely chop walnuts, hazelnuts and cranberries with a food processor and add to all the other ingredients in a medium to large mixing bowl. Mix very well with a spatula and then knead with your hands. Roll into about a 1 1/2 inch log of cookie dough – roll into parchment paper like a giant tootsie roll and place into the refrigerator for an hour or more.
The roll should yield about 25 cookies. Pre-heat oven to 350 degrees F, place cookies apart from each other and place onto a cookie sheet lined with parchment paper, bake for 8 – 10 minutes, until beautiful light golden brown.
Enjoy this fantastic cookie with a chilled glass of coconut milk! Our best – Jo and Henry