These are wonderful cookies. Usually two of these small cookies knocks out my mid-day hunger craving for a couple of hours! So good! Don't worry if you have left overs, just toss 'em in a zip-lock and plop them in the freezer.
Preheat oven to 350.
Ingredients:
2 c almond meal
3 Tbsp. coconut flour
1 egg
3 Tbsp. grass-fed butter
¼ c raw honey
2 Tbsp. molasses
3 Tbsp. walnut oil
1 Tbsp. coco nibs (optional)
¼ goji berries (or raisins)
¼ tsp. salt
¾ tsp. baking soda
2 tsp. vanilla
2 Tbsp. almond milk
2 Tbsp. warm water
2 Tbsp. cocoa powder
Before I use the goji berries I soak them for a few minutes
in some warm water, then drain them. The same can be done with raisins. This
keeps the dried fruit from pulling the moisture from the dough and leaving you
with dry cookies.
#1 – Make a slurry with the warm water and cocoa power. Then
mix all of your wet ingredients together with your egg.
#2 – Combine all of the remaining dry ingredients together
and then beat them into the wet ingredients.
#3 – Cover the dough with plastic wrap or a plate and place
in the fridge for 20 minutes to firm up. Then I used a small cookie scoop and
placed the cookies an inch or two apart. If you don’t have a cookie scoop you
can roll them into balls. I lined my cookie sheet with parchment and brushed it with a little coconut oil.
Bake for ten minutes, turn and bake for another ten or until
the cookie browns along the bottom. Set the cookies on a rack to cool.
Yield: 2 ½ dozen small cookies.
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