Food opinions are as dividing as a game of Monopoly.
We as humans enjoy our food a certain way, and it’s shocking to hear others eat it differently. Take, for example, the pineapple on pizza feud. Either you love it, or you despise it, and like most internet debates, there can be no middle ground.
The only exception I could think of is the cake versus pie debate. I honestly cannot choose a favorite. The question makes my brain go: Cake, of course. Cake is the best. Wait, no. Strawberry rhubarb pie is delicious. Also apple pie. Ah, but there’s apple cake too. And how I can I snub chocolate cake, heaven’s gift to humankind? Chocolate cream pie is a thing too. You can’t sing happy birthday over a pie though. But you also can’t skip sweet potato pie by a Thanksgiving dinner. Wait, is cheesecake a pie or cake?
I clearly ponder the important things in life.
A big debate in my home (besides for chocolate versus vanilla, which you can read about in my Gluten-Free Vanilla Cupcakes post) is soft cookies versus hard cookies.
Unlike pie versus cake, I have chosen a side with this one: soft cookie, every time. The only exception is Oreos, but most people don’t consider those when they answer this question. I did because, like I said, I ponder only important things.
To me, nothing beats a tray of chocolate chip cookies straight from the oven. The chips are melted, the bottom of the cookie is golden, and the texture is soft enough to melt in your mouth. You might burn your tongue because you couldn’t wait to taste, but that’s okay. Your taste buds are in bliss, even after you sizzled them off. It’s all a part of the experience.
My mother doesn’t agree. She likes her cookies so hard you need your molars to bite them. She often lets a batch of cookies bake until the cusp of burning to give them that extra crunch, and stores them in the freezer for extra hardness.
Whenever chocolate chip cookies should be made for an upcoming event, we argue about which recipe to use. She has one from a friend that results in a crunchy texture, while I love the one I found in a Hershey cookbook (for I do bake unhealthy sometimes).
One time, I won that debate and baked my soft cookies to perfection. The family flocked to the kitchen, entranced by the smell of melted chocolate and freshly baked goods. To my horror, my mother slipped several steaming cookies directly into the freezer.
“What are you doing?” I cried. “You can’t freeze them yet. They just came out of the oven!”
Like I said, everyone has their preferences.
For today’s recipe, the flavors of maple and vanilla shine in this treat, making it not too sweet and undeniably delicious. The chopped almonds deliver a perfect crunch to these cookies that feel clean without tasting healthy.
And they are undeniably soft. Sorry, Mom.
Gluten-Free Vanilla Almond Cookies
- 2 cups almond flour
- 1 cup gluten-free oats
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 1/4 cup pure maple syrup
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 1/2 cup chopped almonds
- Preheat the oven to 350 degrees, and prepare a baking sheet lined with parchment paper.
- Mix the almond flour, oats, baking soda, and baking powder in a bowl.
- In a separate bowl, beat the eggs with the maple syrup. Then add the olive oil and vanilla extract.
- Slowly incorporate the flour mixture into the liquid ingredients until they’re well-combined into a doughy texture.
- Stir in the chopped almonds and roll the dough into balls about 1–1 1/2 inches. Flatten them slightly with the back of a spoon or a fork.
- Bake for 14–18 minutes, or until the bottoms of the cookies turn golden brown.
- Allow to cool, and enjoy!
Makes about 30 cookies