in my opinion, cookies are the ultimate sweet-tooth solution – they’re small, so you can get your sweet fix without accidentally eating a whole jar of ice cream, they’re portable, so you can grab and go when you need a sugar fix on the fly, and they’re also really, really easy to make (semi)healthy!
I used to never have much success with gluten free baking. And by not much success, I mean I would spend hours in the kitchen pumping out things that were absolutely, without dispute, flat out disgusting. I’m not quite sure where the shift happened, but after one too many batches of flaky-yet-burned tragic cookies and cakes and pancakes that wouldn’t leave the frying pan, something finally clicked, and now I can say with confidence that I’ve learned to bake gluten free. And thank goodness, too, because in the winter time, few things are more therapeutic than a little bit of baking.
These cookies are my current sweet obsession – they’re light and flakey, but still surprisingly filling, they’re sweet without being disgustingly sugary, and I swear sometimes when I bite into them, I get the faintest buttery taste, which, I won’t lie, is quite welcome. To top it all off, these little beauties are actually kind of good for you (as cookies go)! They’ve got almond and coconut and raisins, all of which are sweet enough to make for a fabulous cookie, but not so sweet as to spike up your blood sugar in scary ways, or send you on a toddler-eque sugar high. All in all, the perfect semi-healthy basic winter cookie. So, recipe, please? It’s a bit of an adaptation of this, which is a bit of an adaptation of a recipe from these lovely people, which I’m sure was inspired by some other fantastic baker somewhere in the world, so thank you to everyone ever for this fantastic recipe.
coconut almond chocolate chip cookies
1 and 1/4 cups of almond meal
3/4 of a cup of shredded, unsweeted coconut flakes
1/4 cup of dark chocolate
1/4 cup of organic raisins
1/2 tsp baking powder
1/4 cup of honey
3 tbsp melted coconut oil
1/2 tsp vanilla extract
a pinch of sea salt
a pinch of cinnamon
1 chicken egg OR 1 flax egg (if you’re vegan)
To bake: simply mix the dry ingredients in one bowl, and the wet in another. Whisk the wet ingredients thoroughly if you’re using a traditional egg, and then stir everything together until it is well mixed and a pleasant cookie dough consistency. Then, grease a cooking pan with coconut oil, form the dough into little balls, and bake at 375 from between 7-10 minutes, or until it smells so good that you have to take them out to sample. Just maybe let them cool a little bit first…