Granted, we got lost on the way to church -- the church we've been going to for about 3 months. One thing I've learned, in my almost 11 months of marriage, is that if your husband wants to drive to church and "go this way" you don't butt in and tell him that "that way" is the wrong way.
That is, until you're stuck in a neighborhood and have to google maps your way to church. And then when you get there, you're late and have to stand. But, anyways, it was Easter Sunday and it was great.
We got home from church and I was in the mood for baking. I found this recipe for Blueberry Cheesecake Cookies. Oh, and did I mention that they're paleo! Whoop whoop! I was going to bake and Adam was going to wait for Directv.
Did I forget to mention that out TV had been out since Thursday? Apparently 17 inches of snow not only damages a gutter, but it causes the gutter to drop on the satellite and knock it out. Just so happened that our TV went out during March Madness. So, there we were with the Elite 8 looming and no TV.
Anways, back to the cookies. I ran to the store to get fresh blueberries when Directv called. "Ms. Kristen, we can't make it today, we're rescheduling to next Saturday." I didn't even respond, I just called Adam and he called. I won't go into details because this story is from Easter Sunday and there were a few too many expletives to repeat. Needless to say, Directv showed up around 4pm and we were back to watching March Madness.
Okay, sorry, I'm rambling, back to the cookies. Blueberry. Paleo. Cheesecake. Cookies. Done & done. These cookies take a hot minute to make and bake but they are so worth it. Plus they are purple. Score.
- ½ cup raw almonds + 1 cup water
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¾ cup coconut flour
- ½ cup almond flour
- ½ teaspoon baking soda
- ¼ cup coconut oil
- 1 tablespoon + 2 teaspoons raw honey
- ¼ cup almond milk
- 1 large egg
- 1 cup blackberries
- 2 tablespoons water
- ¾ teaspoon arrowroot powder
- Preheat oven to 350 degrees.
- Boil 3 cups water in a small pot and add in ½ cup raw almonds. Let boil for roughly 10 minutes. This ensures the almonds will soften before pureeing. You can always soak the almonds in water overnight to skip this step.
- Drain the almonds and place them into a food processor. Add ½ cup of water, lemon juice, and salt. Puree until creamy, about 2 minutes.
- Combine the coconut flour, almond flour, and baking soda into a large bowl. Add the almond puree, coconut oil, raw honey, almond milk, and egg to the bowl. Mix well until a wet dough forms.
- Meanwhile, add 2 tablespoons water to a pot and 1 cup blackberries. Heat the water on medium/high and let the blackberries soften until they break down, squishing them with the back or a fork or spoon.
- Turn off the heat once the blackberries have morphed into a runny jam, then whisk in the arrowroot powder to thicken the mixture
- Let the mixture cool slightly, then take large spoonfuls of the blackberry jam and add it to the dough, carefully swirling it in but not mixing in well.
- Using your hands, take a small scoop of the dough and gently form into a ball shape. The dough will be fairly wet.
- Place the ball on a parchment-lined baking sheet and gently flatten slightly.
- Bake at 350 degrees for 30 minutes and let cool before serving.
Step 2: Boil the almonds.
Step 3: Blend the almonds, water, lemon juice, and salt.
Step 3 (again): Make sure it's creamy.
Step 4: Mix all the flour and dry ingredients.
Step 7: Roll into balls. Bake and enjoy!
Happy Wednesday people! Cheers to delicious cookies and hump-days.