In addition to grilling go-tos and smart ways to cook just about anything outdoors, outdoor expert Emma Frisch uses her cookbook, Feast by Firelight, to share recipes to make before setting up camp. These cookies are kid friendly, pack well and are flavored with earthy tahini and olive oil instead of butter. Plus, they're gluten free, if that's your thing—and even if it's not, you'll welcome the nutty taste the almond flour brings.
Try Frisch's recipe for grilled asparagus with honey mustard and Parmesan.
Lemon-Olive Oil Thumbprint Cookies
Reprinted with permission from 'Feast by Firelight,' text and illustrations copyright © 2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Yield: 16 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1½ cups almond flour
Finely grated zest of 1 lemon
⅛ teaspoon fine salt
¼ cup tahini
¼ cup honey
1 teaspoon olive oil
½ teaspoon vanilla extract
16 whole almonds or chocolate chips (optional)
1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, lemon zest, and salt. In a small bowl, whisk together the tahini, honey, olive oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir well until combined. Use your hands to form the dough into a large ball.
3. Pinch off about 1 tablespoon of the dough at a time and roll into a small ball with the palms of your hands. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls 1 to 2 inches apart. Gently press your pinkie finger (or a toddler's thumb) into the center of each ball to lightly flatten the cookie until it is about ¾ inch thick. If desired, press an almond or chocolate chip into the center of each cookie.
4. Bake until the bottom edges of the cookies are toasted brown, 10 to 12 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
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