So… I went to the movies on Thursday night.
Which lead me to the realization that I basically carry my entire life in my purse on a regular basis. Purse doesn’t really cut it. Let’s try… BAG. Lip balm? Check. Wallet? Yes. Phone? Obviously. Keys. Gloves. Pen. Gum. Tea bags. Novel (clearly. What if I have a spare five minutes or something?! Better to read than to stare at a screen). Water bottle? Helloooo. And cookies. Duh. Who DOESN’T carry a tupperware of cookies in their purse?
Besides, movie snacks are horrendously expensive and full of junk. I would rather make my own and save twenty bucks, you know? I’ve even been known to sneak in a sandwich. It was a lunchtime movie!! I was going to be hungry! And hungry=impatience and very little focus. I’m not paying over ten dollars to be hungry and distracted. And it’s way more fun to whip out your smuggled in snacks and watch the looks of jealousy from your neighbors than to eat the theater crap (Except for maybe the occasional popcorn, I might make an exception for that, but only if I have snacks with me to combat the saltiness).
So anyway. My life comes with me on my shoulder on a regular basis and may even include cookies. Those lucky souls escorting me to the theater are no doubt grateful for this, unless they get asked to hold my bag…
Bicep workout, anyone?
Almond Coconut Cookies
This recipe is only a teeny bit adapted from Making Thyme for Health, here! These are gluten free and dairy free, AND free of refined sugar! And possibly paleo? Though I’m not gluten free, I’m always looking for ways to switch up my snackies and desserty type things, and these totally fit the bill. Delicious, satisfying, and quick to come together. Besides all that, they’re full of nutrients, which is how I like all of my food to be. None of those empty calories for me, thanks!
I found that the coconut flavor is much more pronounced than the almond; if you’re really going for almond, I’m sure a splash of almond extract would be delicious.
Yield: 16 cookies
Rustle up the following:
- 3/4 c almond flour/almond meal
- 1/4 c coconut flour
- 1/2 tsp fine sea salt
- 1 tsp baking soda
- 1/2 c almond butter (mine was salted, I like the extra bit of saltiness)
- 1 tbsp unrefined coconut oil
- 1 tsp vanilla extract
- 1/4 c raw honey
- 1 whole egg+1 yolk
- 3/4 c shredded, unsweetened coconut
- 1/3 c extra dark chocolate chips
In a large bowl, whisk together almond meal, coconut flour, sea salt, and baking soda. In a smaller bowl, whisk together almond butter, coconut oil, vanilla, honey, egg and egg yolk. Keep whisking vigorously for a few minutes, until the mixture is smooth and combined (alternatively, you could use a mixer but eehhhhhh I didn’t want to do extra dishes…). Stir in shredded coconut. Toss wet into dry, and stir slowly until combined (trying not to fling flour everywhere, no I obviously don’t speak from experience, what makes you say that?!). Stir in chocolate chips—the dough should be very thick. Refrigerate the dough for at least a half an hour.
Preheat oven to 350, and line a baking sheet with parchment paper.
Once dough is chilled, roll it into tablespoon sized balls and flatten them slightly onto the prepared cookie sheet. Bake for just about 10 minutes, until golden. Let cool for a few on the cookie sheet, then remove to a cooling rack! And don’t do this, unless you want cookies that have… character:
The smashed ones were definitely my favorites…
One Reply to “Milk is most definitely a good choice”
Looove it! Your purse sounds like the perfect emergency kit. And the cookies look delicious!