January 14, 2014 Leave your thoughts
Nothing says “YUMMY CHOCOLATE COOKIE HERE” like a giant stuffed penguin, don’t you think?
Nothing is getting between Hershey (my penguin) and his cookies. And I totally understand why.
After re-evaluating my philosophies on health and food, I’ve been very stressed out. So I turned to making cookies, because hey, who doesn’t like cookies?!
I first made a version of these three and a half years ago with my friend, who lives in England. We needed something to do, so…we made cookies, specifically the Chunky Chocolate Chipsters from A Baker’s Field Guide to Chocolate Chip Cookies. Sure, we left out some ingredients (ahem, the raisins) and added a few others (M&M’S!!!), but they were still insanely, insanely delicious. We must’ve made three or four dozen cookies…and they were all gone within fifteen minutes of being put on a plate.
Granted, there were a lot of people around to eat the cookies, but still–they were gone FAST.
As soon as I got home, I ordered the cookbook, and throughout middle school, I was extremely attached to it. All of the recipes were loaded with several sticks of butter and multiple cups of sugar, but they were yummy…and always brought a smile to the face of whomever I made them for, which was (and still is) my main focus when I bake. I made the brownie recipe on Valentine’s Day for my science class. I gave a chewy chocolate cookie to my eighth grade crush on his birthday
and then proceeded to skip down the hallway. After baking a ton of the cappuccino biscotti, I brought in little packages of them for all of my favorite teachers, running around the hallways like a maniac to get them to everyone on my list.
I was always baking, always delivering. When I was bored, I’d make cookies. I used up quite a lot of butter and sometimes made a huge mess in the kitchen, but I was happy, and other people were happy, too. That was the important thing.
Now, I pride myself on being able to make the same delicious treats, only with more wholesome ingredients! Even if you don’t eat gluten, grains, dairy, soy, eggs, or refined sugar, you can still enjoy these tasty cookies. Don’t forget a glass of raw milk (oh my gosh, SO good), almond, or cashew milk to accompany these rich, chocolaty delights!
Ready to get baking? Good. Let’s get started.
In the bowl of a food processor, pulse together 2 cups of blanched almond flour, 1/2 cup of cocoa powder (the best quality you can get!), 1 heaping tablespoon of ground coffee, 2 tablespoons of tapioca powder, and a generous pinch of salt until homogeneous and beginning to stick together, about 1 minute or a whole lotta pulses.
To the dry ingredients, add in 1/4 cup of coconut sugar OR maple crystals. Keep pulsing for 30 seconds more, then stop the food processor and get the wet ingredients ready.
Add in 1/3-1/2 cup of coconut nectar OR honey and blend to combine for only a minute or so, then scoop in 1/2 cup of palm shortening OR softened unsalted butter. Watch as your boring-looking bowl of powdery something-or-other becomes a sticky, wonderful dough! I swear, you’d never know it wasn’t wheat flour…
…and hey, you could taste a little bit of it, too–there are no raw eggs to worry about!
With a spatula, scoop the dough into a mixing bowl. Fold in 1/4 cup of roasted, salted almonds, chopped, 1/4 cup of raisins (organic, preferably…grapes are typically loaded with pesticides), and 1/4 cup of mini chocolate chips.
Cover the bowl with a piece of plastic wrap and place in the fridge for two to four hours. You want the dough to cool down and firm up a bit, but not turn into a brick. Yuck.
When you’re ready to bake, preheat the oven to 350 degrees and line two large baking sheets with parchment paper. I guess you could use aluminum foil, too, but I really don’t like it for baking.
Using two large spoons or an ice cream scoop (I used a size 40), form balls of dough and place them on the prepared parchment sheets. Using the palm of your hand, flatten the dough slightly but not so it’s a pancake. I made 15 cookies in total, but you may get more or less, depending on how heavy-handed you are with the dough.
Bake for 8 to 9 minutes, until just starting to feel firm. DO NOT BAKE ANY LONGER. Please. Just listen to me. The cookies won’t feel done, but they continue cooking once they come out of the oven. You don’t want to eat dry, crumbly rocks now, do you? I didn’t think so. Your reward for living on the risky side of things will be delicious, moist cookies.
Let cool for at least 20 minutes, then serve or store in an airtight container for up to 4 days. Please share with friends and family!
What’s your favorite kind of cookie? Leave me a comment here or on Facebook and let me know!