Have you ever made a cookie dough to which you have a reaction that’s something like: “I WANT TO FACE PLANT INTO THIS RIGHT NOW!”
That’s kind of how I felt about these cookies. Let me back up a minute, though.
It’s no secret around these parts that I love all things coconut. I put it on my face. I put it on my oatmeal. I make butter out of it. Heck, I even started oil pulling with it (but that’s too gross to talk about in this post, so we’ll chat about it some other time). Anyway. I love coconut. Oh and nut butter. That’s no secret either.
So last week, one mid-morning, I had just put the coconut oil on my face and had just had some almond butter with breakfast, and all of a sudden I was like, “cookies!!!!!” I don’t know why. I needed to make cookies right then and there. I got to thinking what kind I could make… chocolate chip, good but too boring… oatmeal walnut, not feeling it, maybe some other time…
Then I realized that the answer was right in front of me (but literally, like right in front of me). Almond coconut. “It will be a match made in heaven!!!!!” I said to myself.
And it was.
I could honestly eat the batter raw, that’s how much I loved these cookies. Don’t worry mom, I didn’t eat raw batter (yes I did). Baked, these little guys are light and cake-like. The almond slices and shredded coconut give them a random crunch here and there, a welcome bit of texture. And, well, let’s not forget the awesome combo of almond and coconut. The flavors melt together to make a sweet, nutty cookie that even coconut haters will like. Believe me, my mom loved them, and she detests coconut.
But, um, if you’re a coconut hater you should really re-think your life choices. And then try these cookies.
Almond Coconut Cookies
Makes 2 dozen cookies
- 1 c. almond flour
- 1 c. oat flour
- 2 tbsp. coconut flour
- 1/3 c. coconut palm sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 large ripe banana, mashed
- 2 tbsp. almond butter
- 1 tbsp. coconut oil, melted
- 1 egg
- 1 tsp. vanilla extract
- 1/3 c. unsweetened coconut milk
- 1/3 c. sliced raw almonds
- 1/3 c. shredded unsweetened coconut
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the dry ingredients, except the sliced almonds and coconut shreds, and give them a little mix.
- In a separate bowl, combine all of the wet ingredients, mixing well.
- Incorporate the wet ingredients into the dry ingredients gradually, mixing until the batter is sticky.
- Add raw almonds and coconut shreds to the batter. Mix.
- On cookie sheets covered with parchment paper, scoop batter into 1″ balls (I used a melon scooper).
- Bake cookies for 9-11 minutes or until bottoms are golden.
Questions of the Day:
>> What was the last thing you baked?
>> Favorite kind of cookie?
>> Why do we spell cookie with an “ie” and not a “y”? That was a random thought, sorry.