Monday, August 26, 2013

Crack Cookies

So I got this recipe from a friend. Kimberly, my husband and friends thank you!! I have made 4 batches in the last week!! They are indeed like crack!

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!

17 comments:

  1. Can you leave out the coconut shreds or are they necessary for some reason?

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    1. I 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?

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  3. What is the SODA you refer to using?

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  5. I 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.

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    1. Did you let them cool completely before touching them? If you try to remove them even when only slightly warm, they will crumble.

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    2. As 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.

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    3. I 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!

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    4. Did you use flakes or shreds? Sweetened or unsweetened?

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    5. I 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.
      Thanks for talking this through with me, I appreciate it so much! :)

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    6. 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!!

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    7. Ah, that makes perfect sense!! I can't wait to make these again, thank you for all your help! :)

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    8. These 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! :)

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