I'm the first to admit that if I'm hungry for a cookie, I don't want a healthy imitation of the real thing. I'm not eating the cookie to fulfill my nutritional requirements for the day, I'm eating it purely for pleasure. Please do not try and convince me that the gluten-free, dairy-free, egg-free, sugar-free disc shaped thing that slightly resembles a cookie is not only good for me, but tastes great too. Sorry, I just don't buy it. Not only that, but I don't want to waste the calories on the chance that someone finally got it right. Fool me once, shame on you; fool me twice, I might just take the whole dang plate of imitation cookies and shove it.... well, in the garbage. Of course I'd just shove it into the garbage. This is a family friendly blog.
Today it was rainy and a perfect day to bake. My kids requested cookies (they are very wise), and so I set out to create a cookie recipe that we could all enjoy. Keep in mind that we do have some dietary restrictions with being on GAPS so my ingredient options were limited. Even given that, the results were amazing. *A quick update: these cookies store well in an airtight container. I kept mine in the fridge and this morning...ahem, I mean after lunch when I tried them, they were the perfect combination of a chewy center and a slightly crispy bottom. Without further ado, the recipe:
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1 3/4 cup Almond Butter
1/4 cup honey
1/2 cup shredded coconut
1 TB molasses
3/4 tsp sea salt + 1/2 tsp
3/4 baking soda
Method: In a food processor, combine the almond butter, honey, eggs, molasses, baking soda, and 3/4 tsp sea salt. (If you don't have a food processor, a mixer might work as would an immersion blender. I like this one). Add the shredded coconut and pulse or mix in. Using a spoon or tiny ice cream scoop, drop batter onto a parchment paper lined cookie sheet. Use the remaining 1/2 tsp of salt to sprinkle on the top of the cookies. Bake for 10 minutes. Allow to cool on cookie sheet.