A Recipe From My Book

This weekend has been packed with parties –3 to be exact.  First, we held my younger son’s birthday party Saturday. He turned 9 in early April, so it was about time. Given that we had baseball every single weekend from March until this one, it was our first opportunity to hold a party for him and he was more than thrilled.

Next (and pictured above) was my first book party.  We held it at our house for friends and family Saturday night and it was super fun.  We served several dessert dishes from the book including the Double Chocolate Cherry Cookies which I’m sharing with you here!

Finally, tonight we have our year end baseball party for my older son’s all star team; thankfully, we are not hosting that one.  Their season was “never ending” as they made it all the way through the district tournament undefeated, on to the state championships, ultimately taking that title.  J’s baseball season starts up again in 2 weeks –he is on 4 teams this year and very busy boy!

I’m getting ready for New York as I’ll be doing several book signing events there in a week and a half.  Hope to see you around!

Comments

26 responses to “A Recipe From My Book”

  1. These are amazing! I don’t like the flavor of grapeseed oil so I used 1/4c sesame oil and 1/4c walnut oil instead. I also have a little sweet-tooth and subbed 1/4c maple syrup for part of the agave syrup. Otherwise followed recipe exactly. They do fall apart if not baked long enough or not left to cool long enough.

  2. I don’t know how your cookies look so fluffy and firm. My almond flour cookies often turn out flat and wet, and you almost can’t pick them up without them falling apart. Does anyone know what to do about this?? I make my own almond flour in the food processor, would this affect the consistency THAT much? Thank you! And congrats Elana!

  3. Elana, I love your book. I have made quite a few of your recipes and they are all delicious.

    I made the delicious Double Chocolate Cherry cookies this morning. I substituted butter for the grapeseed oil and maple syrup for the agave. I have made this substitution for other recipes and they turned out beautifully. These cookies although delicious flattened and spread all over the pan. I put the remainder of the dough in the refrigerator for about 20 minutes, they still spread out, flat as pancakes. Help!! Was it one of the substitutions? I would love to make again but am wary given my results.

  4. Oh.MY.Gosh. These cookies are FANTASTIC! I completely regret making a half batch. The only reason I even made a half batch (because *I* have complete faith) is that my husband didn’t think he liked dried cherries; these cookies have reformed him. :) The only change to the recipe I made was to not chop the dagoba chocodrops since I didn’t want to dirty a cutting board (btw, do you have cutting board recommendations?)

    I actually prefer these cookies to your chocolate chip ones; I think the presence of cocoa powder (or probably arrowroot or maybe ground flax) makes for a softer, less gritty crumb.

    I baked these for 13 minutes. When I took them out, they felt like foam and I was a bit nervous. But after cooling for 20 minutes, they were soft, moist, chewy, and PERFECT.

    EXCELLENT WORK! Thanks for another fab recipe!

    • I just made these with no substitutions. I baked them for 15 minutes. I got 20 4″ diameter cookies out of the batch and they were quite flat and not as thick or chunky looking as in the book’s picture.

      After the cool down they were quite flavorful and very chewy. In general they have a very fat heavy mouth feel but not overly so (logical since we are using almond flour which has 80% of its calories from fat). I like them and this is my first effort doing a recipe out of the book.

      I did use the Honeyville blanched almond flour.

      Thanks for the recipe

  5. I love the book!! I am waiting for my bread pan to arrive , sadly it has been on back order for weeeeks! I really appreciated the vendor list, I used all of them! The pizza crust is terrific, I add fresh herbs from the garden. Good Luck on your tour!

  6. I recently purchased your book, 10 pounds of blanched almond flour, agave nectar, and grapeseed oil. I have made the pancakes, cheese crackers, and zuchini bread. My husband, who is not celiac is raving! He thinks I have finally hit upon something he really likes. I love the simplicity of the recipes. I’m not blending four flours and adding products like xanthum gum, egg replacer, and gelatin. I need to find a source for gallon quantities of agave nectar. Over $5 for 17 ounces is pricey. Thank you for your hard work in developing these recipes and publishing a cookbook. Good luck with your tour.

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