Cookie

Confession time… I ate 18 of these puppies over the course of 4 days… this is a safe space right? We’re in the trust tree… tree of trust? No? Damn.

Last weekend was the laziest weekend I have ever had. I went to Target and did my bimonthly stock up of the usual suspects, I’m looking at you tide, downy and paper towels. I went to the grocery store. I went to the apple store and replaced my laptop that I’ve have for.ever. that is on it’s last leg. And… I made these cookies. I stared at my list of “yes” foods… I googled… and when I stumbled upon these, they clearly had to happen ASAP. I shared a couple of them, but for the most part I just decided to eat them.

Mike took Abby to the cabin with him, and aside from those couple of things, I binge watched True Blood (final season premiere is June 22nd!!) and set up my new computer.

Speaking of TV, has anyone else been really disappointed in their DVR lately? Fall shows are over, all of mine ended perfectly I might add, and we are in this weird down time between now and when my summer shows start. The good news is… Orange is the New Black season 2 starts Friday. There’s a chance I won’t be productive again this weekend.

Grain and Sugar Free Chocolate Chip Cookies

yield: 18 COOKIES

prep time: 15 MINUTES

cook time: 12 MINUTES

total time: 27 MINUTES

Ingredients:

2 cups of almond meal
pinch of sea salt
1/4 teaspoon baking soda
1/2 cup of coconut oil
3 tablespoons of raw honey
1 large egg
2 teaspoons of vanilla extract
1/2 cup of 100% cocoa nibs, roughly chopped
1/4 cup of dates, diced

Directions:

1. Preheat your oven to 350 degrees, and line your baking sheet with parchment paper.

2. Toss your dry ingredients into a food processor, and whiz together to combine. Melt your coconut oil and raw honey until soft, but not hot. Pour your coconut oil, raw honey, vanilla and egg in a food processor. Blend together until well combine.

3. Pour the dough into a bowl and stir in your cocoa and dates.

4. Place the dough in the fridge for about 10 minutes until it chills. Using a melon baller, scoop 12 cookies onto your baking sheet and bake for 12-15 minutes. Remove from the oven and let cool. Proceed to devour, guilt free!

Adapted from Sweet Lavender Bake Shoppe

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