Almond coconut cookies
Gluten, dairy and refined sugar-free chewy and moist almond butter cookies, with the sweetness of dates and coconut.
I was inspired by a recipe I had seen recently for some maple almond butter cookies, which used only a small amount of sugar, but maple flavored almond butter. When I looked at the ingredients, I realized they were very similar to what I would normally make as my go-to peanut butter cookies (see here), just with less sugar and almond instead of peanut butter. And then I remembered that I had a jar of almond butter in the pantry. And I remembered that I had previously made healthy versions of peanut butter cookies (see here). And my brain started ticking over.
Mind you, this was all at 2am in the morning, so I was a little apprehensive to actually try this in practice …! And in my early morning musings, I thought, what about using coconut and dates instead of chocolate chips, to make these so much healthier. And even though I wasn’t going to bake cookies this weekend, I just had to try these. And they were a definite success. And so I just have to share my experimental recipe with you all!
I’ve made these a number of times since … and the latest version included cranberries instead of dates. Out of the batch I made, and brought all but 2 into work (they were consumed for scientific purposes by yours truly), they were all gone in 2 hours, with only 3 guys in the room!
- 250g (1 cup) almond butter
- 75g (1/3 cup) maple syrup
- 110g (1/2 cup) unsweetened applesauce
- 1 tsp vanilla essence
- 1 tsp baking soda
- 1 tsp cinnamon
- 60g (1 cup) shredded coconut
- 75g (1/2 cup) chopped dates
- 2 tbs flaxseed meal
- Preheat oven to 350F and prepare 2 baking pans with parchment paper.
- Mix all the ingredients together well. If the almond butter is difficult to stir, heat in microwave for 30 seconds.
- Drop as teaspoonfuls onto the parchment paper and bake for 8-9 minutes.
- Allow to cool on the trays.