Almond meal cookies with coconut and cacao nibs
I'll be sharing before and after shots of our recent bathroom revamp very soon.
The bathroom is up and running with only a final few details to complete before ready for its closeup. I'm still getting used to the new toilet. It does just about everything except speak to you. I'm not kidding.
In the meantime, let me share with you a very good cookie recipe. I've made this several times and it's never failed. Readers looking for a gluten-free cookie will be particularly interested in this recipe.
If you don't have cacao nibs, feel free to use chocolate chips instead. Although the cacao nibs offer a little more intensity and are less sweet.
Either way, this recipe is easy and straightforward, and results in a satisfying cookie that's sweet and chewy with lots of flavour. Your house will smell wonderful while they bake, too.
I double the recipe and keep half the dough stored in an airtight container in the fridge, to bake on another day.
They store well too.
Almond Meal Cookies with Coconut and Cacao Nibs (from the Sprouted Kitchen cookbook by Sara Forte)
Makes: 18-20 small cookies
1 1/4 cups almond meal
1/4 cups cacao nibs
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup sugar (I used coconut sugar)
3 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 F.
In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt and sugar.
In another bowl, beat the egg very well until it's a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Refrigerate bowl for at least 30 minutes and up to overnight. Roll the chilled dough into 1 inch balls using your hands. Place on baking sheet with 1 1/2-inches space between them, and slightly flatten with a gentle press with the palm of your hand or with a fork. Dipping the fork into a glass of cold water after each press helps to prevent sticking.
Bake until edges just begin to brown, about 7-10 minutes. Remove from the oven and allow to cool before serving.