If Tiffany is the cocktail genius then I am the cookie guru. I LOVE them. I completely enjoy baking and find it almost meditative. This recipe was inspired by Angela Lidden and her fabulous recipe for crispy almond chocolate chip cookies. Sorry Angela, but I rarely follow a cookie recipe verbatim. I go with my mood and let the creative juices flow(:
These – as with my other cookie posts are a great snack because they are not filled with refined flour and sugar. They are packed with protein and complex carbs. Wholesomely sweet, they curb the sugar craving and provide sustained energy.
1/4 cup coconut oil, melted
1/4 cup almond butter
1/3 cup pure maple syrup
1/4 cup sucanat, coconut sugar or date sugar
1 egg or 1 tablespoon flax meal mixed with 3 tablespoons water
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup oats (not instant)
1/4 cup coconut flour
1 cup almond flour
1/2 cup organic raisins (grapes are on the dirty dozen)
1/2 cup toasted walnuts
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Combine flours, baking soda, baking powder, cinnamon and salt in small bowl, set aside. In large bowl combine coconut oil, almond butter, maple syrup, flax or egg, vanilla and sugar. Mix well. Add flour mixture and mix well. Finally stir in oats, raisins and walnuts.
Scoop 1 tablespoon portions on to prepared baking sheet. Bake for 8 minutes, rooting pan 1/2 way through.
Cool for a few minutes on pan before transferring to a cooling rack.
Store in airtight container for up to a week or freeze (this is my preference – they are easy enough to grab out of the freezer container and then they are always fresh!)