Let me tell you about the most glorious combination known to man. It is: the smell of a rainy day combined with the smell of cookies baking in the oven. Somehow when those two conditions align, magic happens. That’s right asshat, I said magic.
Today I decided, since last week I had a weekend fling with a bag of peanut m&m’s, I wanted to make something without the twin white devils (refined sugar and flour). I remembered this cookie that I used to make ages ago and it was on. Side note: when I said twin white devils did anyone picture the twins from matrix reloaded? Yah me neither. Moving on…
I remembered this recipe and how much they don’t taste like those sad gluten free cookies, you pretend taste like the real thing to appease your friends pretending to be Celiac but you know. You know.
Anyway, I’m not even sure if these cookies are gluten free, they’re just yummy. If you make them, you will eat the whole plate. You have been warned.
2 cups almond meal (I used Trader Joes brand)
1/4 tsp salt
1/2 tsp baking soda
6 Tbsp coconut oil (melt then measure)
1/4 cup honey
2 Tbsp water
1/2 tsp almond extract
1/4 cup coconut flour or 1/2 cup coconut flakes
2 Tbsp flax meal
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, add almond meal, salt, and baking soda. Wisk to combine.
In a separate bowl combine the wet ingredients: coconut oil, honey, water and almond extract.
Add the wet ingredients to the dry ingredients. Once mixed completely, add coconut flour/flakes, flax meal, and then chocolate chips.
Form dough into balls. I used a tablespoon to form. Add to a parchment lined sheet. You then want to smooth them down to a flat cookie shape. These babies aren’t going to spread one bit.
Put in the oven and bake for 10-15 minutes.
They should just start to get a bit golden around the edges. That is how you know they’re ready to pull out.
Let cool if you have the will power. Whoa where’d they go. Oh you ate them. Mic drop.