I love baking and cookies have always been my favorite to bake. They can be simple and fuss free, or elaborate and time and effort intensive, and the best thing about them is that they are made for sharing. Cupcakes and cakes can be a challenge to transport, and once you cut the first slice of a cake, you can’t present it again as a whole. Cookies are special in that they are made for an individual to enjoy in its entirety; it’s a one time experience, something to enjoy completely in that moment.
I love baking up a batch of cookies and leaving them on the counter for anyone to enjoy. There is something special about picking up a cookie and knowing, as corny as it sounds, that it was baked with love. With Thanksgiving approaching, it’s so easy to get swept up in the frenzy of creating the ideal holiday, keeping up with traditions, and having everything “picture perfect.” We often lose sight of how things feel, focusing instead on how they look. One of my favorite quotes by Maya Angelou is, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how they made you feel.” I feel that baking cookies can be the perfect way of delivering those feel good holiday feelings.
I have my go-to cookie recipes that I keep making over and over, but I can never get over the excitement of trying a new one. As much satisfaction as I get from producing delicious gluten/dairy free cookies, there is something almost romantic about the creaming of butter and sugar, and the simplicity of flour and eggs. While these aren’t the classic cookies I grew up baking, there is something traditional about these cookies and their more “main-stream” ingredients. I had seen this recipe many times featured on different blogs and bookmarked it when I picked up the Sprouted Kitchen cookbook, but hadn’t tried it myself yet until recently. The original recipe calls for cacoa nibs, which I love, but I chose to go with my tried and true chocolate chips. I also substituted in coconut sugar, my sugar of choice when baking these days. The shredded coconut makes them reminiscent of a macaroon, but the chocolate chips and denser texture make them slightly rich and creamier. The hardest part about these cookies is waiting for the dough to chill before baking! I mixed the dough and placed it in the fridge before eating dinner so that they would be ready to bake and serve as an after dinner treat.
Writing this post, I also realized how many almond cookies I have shared already! I didn’t even realize how often I use almonds and almond meal when baking. I promise each of these almond cookies are different enough to share- it just shows how versatile almonds can be.
Almonds aside, Happy Thanksgiving! I have so much to be thankful for this year, including having this new blog space.
Almond Coconut Cookies
1 1/4 cups almond meal
1/4 cup semi-sweet chocolate chips
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup coconut sugar
3 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract
In a large mixing bowl, combine the dry ingredients: almond meal, chocolate chips, coconut, baking powder, salt, and sugar.
In a second medium sized bowl, beat the egg very well, until uniform in color and double in size. Whisk the coconut oil and vanilla into the egg. Add the wet ingredients to the dry and mix until just combined. Place the bowl in the fridge and allow to chill at least 30 minutes, or overnight.
Preheat the oven to 375’F and line a a pan with parchment paper. Using your hands, roll the chilled dough into balls about 1 inch in diameter and place on baking sheet, leaving 1 1/2 inches between them. Gently press the tops to flatten a bit.
Bake for 7 to 10 minutes, until the edges just begin to brown. Remove from the oven and allow to cool before serving.
Recipe Adapted from The Sprouted Kitchen