Are you ready to power it up with Raw Food Power on March 24th!. I know you are. Oooor- how about another group challenge? We are gearing up for spring by lightening our load and trying Veggie living for 5 days. Join the group fun for The Veggie Transition beginning March 27th!
I was really excited to make these. The original recipe is by the delightful queen of clean, green, simple and brilliant recipes, Elana Amsterdam of Elana's Pantry, who I had the pleasure of interviewing last Spring. Her recipes always inspire!
So when I saw these Jewish holiday treats, us yids like to call Hamantashin, I was inspired to get baking. Purim is maybe the only Jewish holiday that I love- mainly because it involves costumes (I mean officially, my family puts on costumes for most holidays). It's a holiday to celebrate the deliverance of Jews from a bad guy (as many of our holidays, in one form or another).
So I was off to have dinner with my family, celebrate my sister-in-law's birthday and made these.
I followed Elana's recipes as closely as possible for me. I am completely recipe illiterate- ironic I know because I basically create, write and teach recipes for a living.
I spent so much time folding them into their traditional triangular shape.
And popped them into the oven for the 7-8 minutes the recipe called for. I expected mine to come out looking just like Elana's!
Alas- that was not to be. I have since read through the recipe twice and I am confident that my small changes were not significant enough to result in the cookie puddles they turned into. Delicious cookie puddles, I may add, but puddles all the same. No triangles here.
Let this be a lesson, that even professional recipe creators may miss something when sending out their recipes, and on the flip side, even a professional recipe creator can have flopparoos when following someone else's recipe from time to time. Have mercy on us all!
Elana, are you there? What did I do wrong???
These, of course weren't a total flop. They were still delicious. And so here is my version of what is now being called The Raspberry Puddle Cookie
The Raspberry Puddle Cookie
(inspired by Elana's Pantry)
¼ cup cacao powder
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup coconut oil
½ cup raw honey
raspberry jam (check out my homemade jam recipe here)
- Preheat oven to 350
- Mix together your dry: almond flour, cocoa powder, salt and baking soda
- In a separate bowl mix (or melt together over low heat) the coconut oil and honey
- Mix the wet goods into the dry
- Scoop roughly 1 Tbs size balls of dough, roll into a ball and flatten with your hand- leave about 1/2-1 inch between cookies.
- Dollop 2 tsp worth of jam into the middle of each cookie
- Bake 15 minutes until cookies are golden brown around the edges
Are you a cookie monster like me? Check out these other goodies!
- Ultimate Healthy Cookie
- Orange and Almond Biscotti
- Maple Flax Cookies
- Pumpkin Pie Muffin Top Cookies
- Baby Cookies