And here’s the final recipe I’ve chosen to carry over from the 2014 blog archive.
GLUTEN FREE – DAIRY FREE – GRAIN FREE – SOY FREE – VEGAN OPTION – REFINED SUGAR FREE
Like most things that happen in my kitchen, these cookies were a complete accident.
CHOCOLATE DIPPED ‘SUGAR’ COOKIE
2 eggs or flax eggs [1tbsp flax seed meal + 3TBSP water; mixed & set aside= 1 egg]
2 tsp vanilla
1/4 c coconut oil, room temp
4 TBSP local honey [maple syrup for vegan version]
1 c almond meal
3 TBSP coconut flour
1 tsp baking soda
1 tsp salt
In a food processor, blend eggs, vanilla, oil, & honey for 10-15 seconds.
In a separate bowl, combine coconut flour, almond meal, baking soda, and salt.
Pour wet mixture into dry, and scrape sides of the food processor with a rubber spatula.
Mix well and let sit for 5-8 minutes.
Dump mixture onto a piece of parchment and form into a log. Wrap tightly with parchment, twisting the edges shut.
Place dough in freezer for at least 30 minutes, up to 6 months if wrapped well.
Preheat oven to 350 degrees and line a cookie sheet with parchment or a silpat mat.
Remove dough from freezer and cut 1/4 in slices off of the log.
Bake for 6-9 minutes.
*These cookies don’t grow much so they can be placed close together.
Place on a rack to cool before dipping.
3/4 cup melted coconut oil
1/2 c raw cacao powder
2 TBSP local honey
1 tsp vanilla
1/4 c dark chocolate chips [Enjoy Life is an allergen friendly brand]
1 TBSP coconut oil
Stir honey into melted oil, then add vanilla.
Pour wet mixture onto cacao powder and stir until smooth.
Dip cookies into chocolate mix and chill on parchment lined cookie sheet until hard.
*if you don’t have a double boiler, use a glass bowl nestled in a pot with about 2 in of water inside. The bowl shouldn’t touch the water.
Place chocolate + coconut oil in top of double boiler.
Once melted, dip half of each cookie in and return to parchment to dry.
Sprinkle with sea salt if desired.