I have stopped baking because I love eating what I bake. I try avoid sugar as much as possible. (NO HALLOWEEN CANDY FOR ME)
I saw this recipe and I had to try it. It is from THE FOOD BABE! I changed her recipe and used garbanzo bean flour instead of almond flour. The recipe calls for only 1/4 sugar, pretty impressive. I did use the Coconut Palm Sugar. “Coconut palm sugar is completely unrefined and not bleached like typical refined white sugar, helping to preserve all of its beneficial vitamins and minerals. It is naturally high in amino acids – has 10,000 times more potassium, 20 times more magnesium and 20 times more iron than conventional sugar.”
I used 60 percent cocoa bittersweet chocolate chips. I think the cookies would be good with out them as well. Here is the original recipe from THE FOOD BABE…have fun with it!
- ½ cup coconut oil, melted
- ¼ cup coconut palm sugar
- 2 tbsp ground flaxseed with 5 tbsp water or 1 large egg
- 1 tbsp vanilla extract
- 1 and ¼ cup almond flour
- 1 and ¼ cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tsp ground cinnamon
- ½ walnuts, chopped
- ½ dried currents (optional mix in, feel free to get creative, i.e. raw cacao nibs, goji berries, etc.)
- Preheat oven to 350 F
- Place the coconut oil, sugar in a bowl and stir until well combined
- Add flaxseed or egg, vanilla extract and stir for another minute until smooth.
- Add rest of ingredients and stir
- Place dough mixture in fridge or freezer for 10 mins
- Using an ice-cream scooper, scoop out dough and press each cookie on silpat or parchment paper lined baking pan
- Bake for 15 minutes or until golden brown
- Cool at least 7 mins and serve
MARY KININGHAM 