Nope, we are definitely not talking about this stuff:
Instead, I’ve got a yummy cookie recipe for you using 2 kinds of flour…making up the half and half part! Usually I use all whole wheat or a mostly wheat and some white. I branched out and tried using almond flour!
Instead of going to the store to buy some, though, I just dumped some raw almonds into my blender and blended till I got a nice flour. Pretty dang easy! Just don’t blend for too long, or else you will get almond butter. Which definitely isn’t a bad thing…but just not what you are looking for right now!
After that, I used both wheat flour and almond flour to make these cookies. Let’s just say they were a hit at home!
*You could use 100% wheat flour, 100% almond flour, or try another flour like coconut or oat to put in this recipe – it is pretty versatile!
Half & Half Cookies
makes about 24 cookies
1 cup almond flour
1 cup wheat flour
1/2 t. baking soda
1/2 t. salt
1/2 c. brown sugar
1/2 t. vanilla
1/2 c. honey
1/4 c. peanut butter (or almond butter!)
Mix together the dry ingredients: flour, baking soda, brown sugar and salt. Then in a separate bowl mix the vanilla, honey, banana and peanut butter. Once mixed, combine with the dry ingredients. Scoop out the dough onto a cookie sheet and top each cookie with a few chocolate chips (you could mix some in, but I found that you use less if you just top with a few, and that is all you need!)
Bake at 350 degrees for 10-12 minutes. Watch them carefully so they don’t burn!
Let cool, and enjoy!