Yes, we offer these in the restaurant! It’s your lucky day if you’ve always wanted to get your hands on this recipe.
Here's the tenth recipe of our 12 Days of P.S & Co.™ Cookie Recipes!
Yields about 40 thick, small cookies.
INGREDIENTS
Wet ingredients
24 grams unsweetened vanilla extract
Dry ingredients
950 grams organic almond flour
113 grams organic coconut flour
460 grams organic maple sugar
16 grams baking powder
2 grams sea salt
Butter
454 grams of Miyoko's organic salted butter (melted)
Flax Egg
40 grams organic flax, ground
175 grams filtered water
Jam
Make your own jam or use your favorite jam. I prefer our in-house organic raspberry jam, but it's time consuming, so use your jam of choice. I do think raspberry is the BEST berry to compliment this buttery cookie.
PROCEDURE
1. Preheat oven to 350 degrees Fahrenheit and line sheet trays (how many trays depends on the size of your cookie) with parchment.
2. Combine all dry ingredients (except for the flax and sugar) in a food processor. Pulse to combine.
3. Make flax egg by mixing ground flax with water. Allow to sit for about 10 minutes or until it thickens.
4. With a handheld mixer or KitchenAid, cream the butter with sugar.
5. Add the flax egg to the cream and sugar mixture and mix until combined, then add vanilla extract.
6. Add the flax/butter/sugar mixture to your larger bowl containing dry ingredients and combine.
7. Grab some of the dough and let’s weigh one to see what you prefer. Place your dough onto the scale and find a size you like. For instance, say we weigh 40 grams of dough. Do you like that size? If so, portion all of the dough balls into 40 gram size balls. If this is too big/small, adjust as you please and roll the remaining dough into the exact same weight for even baking.
8. Line a few sheet trays with parchment paper. Place each roughly shaped dough ball onto sheet trays, spaced 2-3” apart.
9. After your dough balls are ready to be smoothly shaped, take a ball and gently roll between your two palms to make a smooth disc. Once the disc is formed, for a crater with your thumb!
10. Fill each dough ball with jam of choice.
11. I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness.
12. Bake for about 6-8 minutes or until edges start to look golden. Cookies will slightly puff as they bake. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
13. Set on rack and cool to room temperature.
14. Enjoy at room temperature for soft, chewy texture.
15. Store the rest in the fridge if consuming within 2-3 days. Store in freezer if you'd like to savor these over weeks. Allow the cookie to come to room temperature for a softer cookie.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
