There is a beautiful farm in an area that I spend my summers. If I close my eyes and imagine what a farm should look like, White Gate Farm fits that image perfectly.
There is something nostalgic and uplifting about farms and farmer’s markets, picking your produce from a place without fluorescent lighting or conveyer belts. White Gate holds a farm stand every Saturday where you can pick up produce, eggs, and dairy. This summer was the first year I noticed they also had prepared foods like flatbread pizzas, containers of quinoa salads, and cookies. When my mom noticed the cookies, she opened a bag right there in the store.
It was early in the morning so I wasn’t really in the mood for a “cookie,” but since they were called breakfast cookies, I agreed to taste… and the result… these were not just the average gluten free cookie, they were really something special. First I bit into a crunchiness, but it quickly turned into a creaminess, so wholesome and satisfying. I could taste the maple syrup, which made them not overly sweet, but just sweet enough, and the flax and almonds created a richer flavor that melted in my mouth, reminiscent of a shortbread cookie.
After sharing the cookies with my aunt, she promptly started recreating the cookies. Piggy-backing off her initial recipe, and many, many attempts later, these cookies finally resemble the farm ones. While they are not exactly the same, I believe they hold a special place in their own right.
After several batches, it’s worth noting that Bob’s Redmill almond flour from blanched almonds resulted in the creamiest texture.
Almond Breakfast Cookies
Makes 8 – 10 cookies
- 3/4 cup gluten free rolled oats
- 3/4 cup blanched almond flour
- 3 tablespoons refined coconut oil, melted
- 1/2 teaspoon cinnamon
- 2 tablespoons ground flax meal
- 1/4 cup slivered almonds, chopped
- pinch of fine salt, I used pink Himalayan
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- Preheat the oven to 350′ F
- Blend the oats into a flour. I used a coffee grinder but you can also use a food processor.
- Use a coffee/spice grinder to grind the flax even finer- about 4-5 seconds. Make sure you don’t grind long enough that it turns into a paste.
- Combine all dry ingredients in a large bowl. Then add the coconut oil and mash it into the flours. Add the maple syrup and vanilla. Mix well.
- Line a baking sheet with parchment paper and using either a tablespoon or a cookie scoop, place one inch balls onto the baking sheet. After measuring the amount, I like to roll the balls of dough between my hands and then flatten using my fingers. I think the rustic look of having finger marks in the cookies adds to their appeal.
- Bake for 18-20 minutes, until just golden.