I have this nervous tick that I've been victim to far back as I can remember. It's not a bad one, I suppose, but none-the-less it's quite a telling tick. I ain't got a poker face, that's for sure.
When I am stressed or overwhelmed, I cook and clean like a madwoman.
While I was unloading to my Mother on Skype this morning about the ever-growing to-do list, she casually replied “I bet you're just still in there cooking though!”.
And truth be told, I'm kinda stressed. It's the nature of a big move, I suppose. Boxes litter the floor everywhere. Furniture has been sold and left vacant holes. Utensils have been packed. Food storage is dwindling as we anxiously eat up the remaining bits. We don't even have a refrigerator right now!
Needless to point out, I've been cooking and baking like a crazy person. I'm just a big ‘ol crazy baker. In fact, I have a batch of sourdough cinnamon rolls rising as I type.
But today I will not be sharing the cinnamon roll recipe. Today, it's all about The Cookie.
I don't know what to call the cookie – it's an adaptable and ever changing recipe that utilizes whatever goodies we happen to have on hand. The bonus is that no grains are involved, so it can easily be whipped up last minute when you're feeling like life would be better with a cookie in hand.
I tend to feel that way often.
It's not an overly sweet, dessert cookie. Rather, it's a wonderful accompaniment to eggs in the morning or a glass of raw milk for a mid-morning snack.
I can hear you through the computer screen. You're yelling at me to quit blabbing about The Cookie and just get to the recipe already.
Fine, fine. I'll give you the dang recipe. But I've enjoyed our conversation thus far. Just so you know.
You will need:
– 1 cup almonds, ground into a fine meal (or almond flour)
– 1 cup unsweetened coconut flakes
– 1 teaspoon cinnamon
– Pinch sea salt
– 1/2 cup flax seeds
– 1/3 cup maple syrup
– 1 egg
– 1 teaspoon vanilla
– 2 tablespoons melted coconut oil or butter
– 1 cup “goodies” such as chia seeds, minced dried fruit, organic cacoa nibs, goji berries, chopped walnuts or pecans, etc.
Step One: Combine the ground almonds, coconut flakes, cinnamon, sea salt, and flax seeds together in a bowl.
Step Two: In a separate bowl, combine the maple syrup, egg, vanilla, and melted coconut oil.
Step Three: Gently pour the wet ingredients into the dry ingredients.
Fold to combine. Add in the cup of goodies and fold those in too.
But first, get a super cute baking assistant to drool all over the spatula before you use it.
Step Four: Bake in a preheated 350 oven, on a baking sheet lined with parchment paper, for 12-14 minutes or until golden and set.
And that's all. Easy peasy, huh? I've made them with bananas and walnuts and with chocolate chips and goji berries and with chia seeds and dried apples. All combinations amazing. The possibilities are endless.
I think the goji berries and cacoa nibs were my favorite additions. Slightly tart. Slightly sweet. Mmm.
Issues, I tell you. I have serious issues.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
- 1 cup almonds, ground into a fine meal (or almond flour)
- 1 cup unsweetened coconut flakes
- 1 tsp cinnamon
- Pinch sea salt
- ½ cup flax seeds
- ⅓ cup maple syrup
- 1 egg
- 1 tsp vanilla
- 2 tbsp melted coconut oil or butter
- 1 cup “goodies” such as chia seeds, minced dried fruit, organic cacoa nibs, goji berries, chopped walnuts or pecans, etc.
- Combine the ground almonds, coconut flakes, cinnamon, sea salt, and flax seeds together in a bowl.
- In a separate bowl, combine the maple syrup, egg, vanilla, and melted coconut oil.
- Gently pour the wet ingredients into the dry ingredients.
- Fold to combine. Add in the cup of goodies and fold those in too.
- Bake in a preheated 350 oven, on a baking sheet lined with parchment paper, for 12-14 minutes or until golden and set.