Is a grain-free diet healthier than grain-full(?) diet?
No clue. But it sure can be tasty!
I used this recipe as a guideline. Really, ingredient-wise I made minimal changes (I decreased the brown sugar and coconut oil, but barely), but I made HUGE changes to the methods. Honestly, I did so because I did not read the recipe all the way through until I was ready to bake the cookies.
Then, I saw that you are suppose to whip the eggs and fold in the other ingredients….and refrigerate the dough for half an hour. Um. Too late for egg-whipping, and after smelling the almond meal and coconut (and nibbling on a few chocolate chips) there was no way I was waiting another half an hour.
Good things come to those who wait…but in this case, GREAT things come to people who don’t wait, sooner.
I sometimes worry about the lessons that life seems to be teaching me. Ah well. Pass the almond milk and another cookie or two.
1 1/4 c almond meal
1/2 c unsweetened coconut flakes
1/4 c brown sugar, unpacked
1 tsp baking powder
1/3 c chocolate chips
1/2 tsp vanilla
2 Tbsp coconut oil, melted
Servings: 12-14 cookies
Heat oven to 375oF. Sift together the almond meal, salt, baking soda, and brown sugar. Stir in the coconut flakes and chocolate chips. Add the vanilla, coconut oil, and egg, and stir until well combined. Scoop spoonfuls onto a baking sheet. Gently flatten the cookies and shape into round disks. Bake for approximately 9 minutes, or until golden brown on the bottom and edges. Allow to cool slightly on the baking sheet for approximately 2-4 minutes, then transfer to a cooling rack to cool completely. Enjoy!