COOKIE PRESS ALMOND COOKIES [made with flaxseed egg]

Name: COOKIE PRESS ALMOND COOKIES [made with flaxseed egg]
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Dessert
Ingredients: 1 Tablspoon Ground Flaxseed; 1/4 cup Almond Flour; 2 cups All-purpose flour; 1 cup Butter [or Ghee]; 3/4 cup sugar; 1/2 tsp Salt; 3/4 tsp Almond extract; 3/4 tsp Vanilla extract

Posted on January 31, 2022

Jump to Recipe·Print Recipe

Most years on January 1, I have a whole laundry list of goals…great, aspirational goals to make me a better person. And at the top of that list is something like–“NO SUGAR FOR LIFE!” or “ZERO processed foods!” and “EXERCISE FOR 2 HOURS A DAY and SWEAT A LOT and HAVE IT BE NO FUN”. you get the point.

Brady on the other hand, is anti-goals at the new year. He just doesn’t believe in the word ‘goals’ yes. Take that up with him. So, the Clifford house has two polar opposite ideas when it comes to a new year and new beginnings. I’m trying to persuade Jude to my side but so far no go. ha.

This year, we rang in the new year by sitting on the couch alone thanks to a dooming positive Covid test. And thus, for the good part of January, we have been inside on quarantine lockdown. The kids couldn’t go to school until day #11 and Theo couldn’t go until January 25th. So technically, the New Year is just beginning for us! Yay!

And thanks to this quarantine, my goals look a little different. Because I’ve had 10 days to sit inside and think about my goals, I’m going with a new take. I”m going with the “more relaxed, less OCD goal setting for 2022.”

The kind where, if I fail, that’s ok…I’ll just try again tomorrow. And if I fail that day, i’ll just try again for the next. Also, they may change. If my body is telling me something isn’t working, I will make a shift….i’m into that right now. Striving for better health and changing things along the way. That’s my positive polly update:)

MY HEALTH GOALS to MYSELF as of the middle of january:

Drink 100 ounces of water = 12.5 cups if you’re curious//

You don’t need to eat dessert every night//and don’t be weird if I want to eat a dessert every once in a while. It’s okay to have dessert…Just be mindful of how much AND not every night.

Cut out Gluten for 3 weeks to see if it affects my poops.//

Decide if I feel less bloated when eating a higher protein/low sugar diet//

DON’T eat a second large dinner-meal through snacking after 10 pm.//unless I have a really bad day or a really good day. Then I will allow it. haha.

Be understanding and accepting of myself when I make a mistake//

Find Joy in exercising again// (I have been running ONLY since covid started and I need a new groove to get me excited)

Ok…so, now to start off the year right with some cookies! ha! (remember that goal of allowing myself to enjoy dessert with my family?! Well, I’m really jumping in head first on that one and I feel great about it.)

During our time at home, Jude, Theo and I decided to make some unique cookies using a tool rarely used but kept:) I have been holding on to this tool for covid occasions just like this one. It’s the COOKIE PRESS.

This is a one bowl wonder. It requires no baking soda, no baking powder, and very little fuss. It doesn’t even need to be refrigerated and will still have an optimal shape:) It’s a great recipe that can be whipped up quickly for a tender, buttery [a little bit healthier] treat.

There are a few different recipes out there. All are really quite identical apart from some including Almond flour and some including almond extract. I wanted to use Almond flour as well as Almond Extract so I replaced 1/4 cup of All Purpose Flour with Almond flour and added Almond extract.

Also, in my goal to make this cookie just a little bit healthier, I used a FLAXSEED EGG in place of a regular egg.

WHY THE FLAXSEED EGG

-Compared to regular eggs, flax eggs have about half the calories and are higher in fiber and omega-3 fats. They're a bit lower in protein, but they are also lower in saturated fat and cholesterol than regular egg.-

Flax seed - Cold Milled Flax Organic 17.5 oz

By replacing the regular egg with the flax egg, the outcome was very similar to the regular buttery cookie and we had all those added nutrients!

HOW TO USE A FLAXSEED EGG IN PLACE OF A REGULAR EGG?

Replacing the egg is quite easy as long as you have flaxseed. Store in your fridge for long lasting seeds:)

1 egg = 2.5 Tablespoons of water + 1 Tablespoon of Flaxseed.

Mix both water and flaxseed together . Stir and let sit for about 10 min or until gelled.

Add the flaxseed/water mixture when the recipe says “add the egg” and carry on with the rest of the recipe! Ta da!

{Although you can use whole flaxseed OR ground, I suggest ground as it has the outer casing removed and can gel quicker with the water to get the consistency you want.}

CAN I MAKE THESE AHEAD?

Absolutely. You can either make them, bake them and then freeze them once baked, or you can freeze the cookie dough to make for later!

Getting the cookie just right may take a few trial and error cookies but keep at it! For us, the perfect cookie came after we figured out a few things…

#1: Do not refridgerate your cookies. The dough will be too stiff to squeeze through the holes of the disks. Room temp is perfect.

#2: Figure out how it works. Every press is slightly different but all have similar functions. You put the dough in the end, place your desired pressing disk on the top, and then you’re good to go!

#3: How to get the cookie to release to the pan once you’ve clicked one out. All cookie presses have a click method. Ie: Mine is a lever on top that corresponds to the plunger. There are grooves on the plunger that sync with the lever. So you push the lever, it pushes down the plunger, you hear a CLICKING sound and that is one cookie! The tricky part for me is how to get the punched cookie to STAY ON THE PAN.

Here is what works for us…once you are locked and loaded with dough, put the end of the press flat on the cookie sheet. You then click out ONE cookie, (keeping the cookie press end flat on the sheet so you can’t actually SEE the cookie coming out.) Then, after it’s on the pan, peel the press end off the cookie sheet slowly in a rocking motion. This should leave the shaped cookie on the sheet! Fingers crossed. Try other methods if this doesn’t work for you! But don’t give up! haha

No problem, you won’t have the headache of getting to know your cookie press:)

Simply roll your cookies into balls or cut them into other shapes. Keep in mind they don’t raise and don’t flatten. So the shape they are when they are raw is pretty much the shape they are after they are baked.

Almond flour
All-purpose flour
Ground FLAXSEED [if using. Or can use 1 egg]
Almond Extract
Vanilla Extract
Butter (or Ghee)
Salt