Tasty Tuesday: Chewy Coconut Almond Cookies

Thank you Celebrating Sweets for today’s recipe…

I will admit, I haven’t made them YET!  I have never been much of a baker, I always left it up to everyone else.  It was something Belinda liked to do especially during the holidays.  This recipe actually doesn’t seem too hard.  I LOVE almond cookies BUT was never a huge fan of coconut until recently.  The whole gluten free thing got me to try it and I actually liked it!

This recipe is courtesy of the author of “Simply Gluten Free Desserts” Caral Kicinski:

INGREDIENTS

  • 2 1/2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1/4 cup plus1 tablespoon coconut oil melted (not hot)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dark chocolate chips (optional for drizzling)

INSTRUCTIONS

  1. In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
  2. In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it’s really cold) for 2 hours or up to overnight.
  3. Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.

OPTIONAL CHOCOLATE DRIZZLE:

  1. Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge. 

This may sound CRAZY but if you want to take some of these with you in your purse as you are running errands, why not use a mini zipper pouch or a cute case to keep your cookies safe.  

The Cute Case is the perfect little storage solution for jewelry, change, hair accessories, push pins, paper clips, gift cards, business cards, and countless other items. Keep it on your dresser, in a drawer, in the office or in the bathroom at home to keep things tidy and together, or pop it in your purse, backpack, travel bag or car when you’re on the go!

The Mini Zipper Pouch is a great carryall for all those loose little items in need of a place. Featuring a zipper closure, the Mini Zipper Pouch was designed to accessorize many of our other larger totes, thermals, backpacks and purses, it’s perfect size to keep smaller items secure, such as cash, change, lip stick, IDs, gift cards, small snacks, gum, mints and receipts.

 

Remember to send me your recipe for a chance to receive a FREE ThirtyOne product.

Hae a ThirtyOne-derful day!

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