So guess what?
… No really. Guess!
I got into graduate school for a masters in public health, wheeee! Which means I will be starting UC Davis in the summer session of 2015… UCD are you ready for this? I’m pretty rad and very sassy and generally crunchy. And after 18 months of that, I will go on to be rad but also have initials after my name, which makes me kind of a big deal. Ha. Kidding! Actually I’m really excited… and Davis has a legit co-op that I can spend hours in if not properly supervised.
But enough of that. I went to LA last weekend and hung out with a bunch of super awesome relatives who also happen to follow very similar food philosophies that I do, so I ate extremely well (lots of nitrate-free bacon, plantain pancakes and pure maple syrup. And bacon. Did I mention bacon? Also beets. Mmmm beets), and swiped a few recipes because natch, that’s what I do. And this is one of them! I like calling them YinYang cookies! Light side, dark side… call them whatever you want but by all means make them because they’re fabulous and grain free/refined sugar free! Everyone just wins all around.
Also, I just feel the need to leave you with this little gem. Obviously I got started early on my yoga squat… sassily, of course. Because no lady squats without a hat on. Obviously.
Yin Yang Cookies
Almond butter dough and chocolate dough swirled together for chewy-edged, doughy-centered cookies. Gluten free, grain free, dairy free, refined sugar free and paleo. The recipe is only tweaked slightly from the awesome book Make Ahead Paleo, by Tammy Credicott.
- 1 c almond flour
- 2 tbsp coconut flour, sifted
- 1/3 c arrowroot starch
- 1/2 tsp baking soda
- pinch of fine sea salt
- 2 tbsp pure maple syrup
- 2 tbsp coconut sugar
- 1 egg
- 1/4 c roasted, unsalted almond butter
- 2 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1/4 c extra dark chocolate (I used 75%), roughly chopped into smallish pieces
- 2 tbsp unsweetened cocoa powder
- 2 tsp water
Preheat oven to 350 and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, arrowroot, baking soda, and sea salt. In a large bowl, vigorously whisk (or use a hand mixer; I whisked and they came out fine) maple, coconut sugar, egg, almond butter, vanilla, and coconut oil until the coconut sugar has mostly dissolved. Stir the dry into wet, until combined, and toss in chocolate chips. Divide the dough in half, and put half in another bowl so you can stir in cocoa powder and water. Roll chocolate dough into a 1″ ball and smoosh it together with a 1″ ball of almond dough, then roll it between your palms to swirl it together. Flatten them slightly before you put it on the baking sheet, since they won’t spread. Bake for 10-12 minutes (I took them out at 10 minutes), when the top is smooth and starting to crack slightly. Leave on the cookie sheet until cool, since they are a little soft. Store in an airtight container for a few days if you don’t eat them immediately (good luck).