Triple Almond Cookies. Vegan and Gluten Free. #OXOGoodCookies

Today I’m Baking for a Cure.  This month is Child Cancer Awareness Month.  I happily joined OXO and their annual Cookies for Kids Cancer program.  Having spent many days at Children’s Hospital of Philadelphia – I could only imagine how emotional and tearful it is for families living that horrible reality.

This program through OXO requires no donations on your part.  Every product marked with this green label that is purchased – a donation will be made on your behalf.  For every item marked that is sold, OXO will donate 25 cents as apart of their of $100,000 pledge to Cookies for Kids’ Cancer.  This runs through September. The goal is to help raise funds for cancer research for pediatrics.#OXOGOODCOOKIES

I love their measuring cups, spoons and spatulas that help me scoop all of my flax eggs out of my bowls.

 

Here are a few items with the green logo to look for.

These cookies, if you’re an almond fan, will totally knock your socks off.  They are a cross between a traditional cookie and a biscotti and they are the BEST in my humble opinion.
Ingredients:

1.5 cups of whole raw almonds
1 cup of almond meal
1/2 cup of palm sugar (which gives them a great flavor)
1 flax egg – 1 tablespoon of ground flax and 3 tablespoons of water mixed together and let sit for 4 minutes until it thickens
1/2 teaspoon of almond extract
1/8 teaspoon of salt
2 tablespoons of Justin’s almond butter (I used maple) or whatever brand you prefer.

Directions:

Preheat your oven to 350 degrees and line your cookie sheet with parchment or a Silpat liner.  Set that aside.  Make your flax egg and set that aside.  Into your food processor or Vitamix, add your whole almonds and pulse about 12 times (I don’t get it to a flour state).  Then add the almond flour, sugar, flax egg, extract, salt and almond butter.  Blend until one large ball forms in your food processor.  Then using your OXO scoop – portioning out each cookie and adding to your prepared pan.  I then flattened them with the bottom of a glass.  Bake for 16-18 minutes then remove.  Let cool and enjoy!

 

 

 

— Knead to Cook