Food girl strikes again.
And so does Cookie Thursday. Or okay fiiiiine…. cookie Wednesday. Picky picky.
I haven’t posted a good, rustic chunktastic cookie in awhile but these are pretty fantastic. And sort of sorry (except not really) that the last eleventy posts have all featured cookies. My savory life these days is a little lacking, sadly, due to ridiculous scheduling (sort of my fault, sort of not) soooo… yeah. At least I have cookies! Life is really lame if you don’t have cookies, trust me on that one.
And well, cookies.
And look! I just can’t help it. Once a mermaid, always a mermaid. Beachy weekend day off= happy happy happy!
I’m feeling slightly less than coherent at the moment—I just came from jazzercise and then pounded down some toast (hello, enthusiastic and energetic dancing requires immediate carb replenishment, obviously) and now it’s only 10:45 and I already want lunch. Um. Hello, stomach? You’re not being very cost effective right now. Kind of like when you make me so starving at work that I eat ALL of my food on my first break and then that apparently doesn’t make a dent so then I have to go scrounge up some other victuals. As I said.. Not cost effective. But also, I like eating… so really, maybe we can come to some middle ground here…
Like lunch. At 11. Ha.
Oaty Coconut Almond Cookies
Recipe lightly adapted from Curly Girl Kitchen, here! Thick, chewy cookies filled with oats and coconut. They have a fab almond taste from the almond butter and extract, so if almond is your jam these are for you. Whole grain, refined sugar free, and gluten free. I made a half batch for a yield of 12 [measurements for the half batch posted here].
- 1/4 c smooth, unsalted almond butter
- 1/6 c maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 egg
- 1 c rolled oats
- 1/2 + 1/8 c almond flour
- 1/4 c unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- heaping 1/4 tsp fine sea salt
- 1/4 c dark chocolate chips
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a large bowl, vigorously whisk together almond butter, maple, coconut oil, vanilla extract, almond extract, and egg. In a smaller bowl, combine oats, almond flour, coconut, baking powder, cinnamon, nutmeg, and sea salt. Stir wet into dry until combined, and fold in chocolate chips.
Drop by the large spoonful onto the prepared cookie sheet. These won’t spread too much, so feel free to cram them all on there. Bake for 8 minutes, then let cool on the cookie sheet for a minute or two. Remove them to a cooling rack until they cool completely. Store them in an airtight container, if they last that long…
This has absolutely nothing to do with cookies but just illustrates how I’m really like five years old. Ice cream is not complete without rainbow sprinkles, everyone knows that…