Prep time: 5min
Cook time: 8-10min at 350F
Yields: 23 Cookies (it would yield 24 but you just can't resist the dough!!)
Mix Wet Ingredients in Large Bowl:
1/4C Coconut Oil
1/4C Honey
1t Vanilla
Mix Dry Ingredients in a Medium Bowl:
1 1/4C Blanched Almond Flour (Almond Meal does not work for a substitute. It makes them too almondy and less addictive per Kimberly!)
1/2C Unsweetened Coconut Shreds
1/2C Chopped Nuts (I've now used pecans, walnuts and slivered almonds and I like them all equally!)
1/4t Salt
1/4t Soda
Combine the bowls into the large bowl and mix with a spoon. Use a Tablespoon to make cookie balls and place them 2 inches apart from each other. Don't flatten the cookies. They will spread on their own. Bake at 350F for 8-10min (the edges of the cookies will be golden. Cool on tray and consume. Note: they will not last more than a couple minutes, so have someone with you to help you share the calories!
Can you leave out the coconut shreds or are they necessary for some reason?
ReplyDeleteI have not tried this recipe wo them. I would assume it helps to keep them together! You could probably sub ground flax seed or even more almond flour, but they might not be as "crack-like" Does this help?
DeleteYes! Thanks. :)
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ReplyDeleteWhat is the SODA you refer to using?
ReplyDeletebaking soda
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ReplyDeleteI just made these today. They tasted great, but they didn't spread at all and crumbled apart. Anyone have this happen to them? I'm not sure what happened.
ReplyDeleteDid you let them cool completely before touching them? If you try to remove them even when only slightly warm, they will crumble.
DeleteAs for the not spreading issue, they don't spread too much so I don't think it's anything you did wrong with the recipe.
DeleteI think I did something funny because I just realized they don't look at all like your picture, haha. They have much more texture to them. Oh well, I will definitely try again because these are tasty, and I will be sure to leave them alone until they are cool! Thank you!
DeleteDid you use flakes or shreds? Sweetened or unsweetened?
DeleteI used unsweetened shreds. I made them with a friend, I'm not sure if the almond flour was maybe a little more course, although it was blanched, and I don't think it was meal. I haven't done much baking with almond flour, are these basically just bound by the stickiness of the honey? I am used to coconut flour that needs eggs or mashed fruit to bind it.
DeleteThanks for talking this through with me, I appreciate it so much! :)
It's actually the honey partly but mostly the coconut oil when they cool. It will harden. They will be soft at room temperature but will be perfect if they are stored in the frig. You are SO welcome!!
DeleteAh, that makes perfect sense!! I can't wait to make these again, thank you for all your help! :)
DeleteThese cookies are the best! I have won over many non-gluten or grain free people with how amazing these are. Just made them last week for my birthday party and everyone loved them! :)
DeleteI'm so glad to hear this!! I'm making them tonight and haven't had them in so long!!!
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ReplyDeleteVery good recipe, I did modify it though. I made these the other day, and I might have messed up by adding two additional items- 1/4 cup each of raisins and white chocolate (Lily) chips. I think though I messed up the ratio to wet/dry. When I attempted to scoop the cookies up for the baking sheet they were very dry and would not stay together at all. So, I decided to try adding 1 egg. That did the trick, and worked as a binder. Thanks for the very good recipe, these are the closest thing to actual cookies I've found in Paleo baking and I'll be making them again!
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