One of my old youth girls that I used to meet and mentor, Becca, was back in town on her college break. That meant it was time to catch up on stories, drink tea, and best of all-bake!! Becca is quite the creative one when it comes to the kitchen, she is constantly creating new dishes and baking up some amazing scents!! (I keep telling her to start a blog!) With that said, whenever we hang out rather than meeting for lunch or coffee as most old friends do- we cook together! This is a creation she came up with while living in the college dorms and being a little more limited to ingredients like eggs and butter- we introduce her version of an almond joy inspired cookie! Best part? It’s gluten and dairy free so wonderful peeps like Chanda and Kristi can enjoy too!! Holler!!
- 2 cups almond meal
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 Tbsp melted coconut oil (make sure to melt before measuring)
- 1/4 cup honey
- 2 Tbsp water
- 1/2 cup chocolate chips
- 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a few cookie sheets with parchment or a silicone baking mat. Combine almond meal, salt, baking soda, cinnamon in a large bowl and break up any clumps. In another small bowl melt the coconut oil and add honey, vanilla extract and water. Add wet ingredients to dry ingredients and stir until combined. Fold in chocolate chips and shredded coconut and then scoop 1/4 cup portions onto sheet and form circles with fingers. Bake for 10 to 12 minutes or until thoroughly cooked. Let cool and enjoy!!
Melt that coconut, mmmm- love that smell!
Add your honey…
Now for the dried ingredients…
Doesn’t that look tasty!!
Time to form your cookies…
YUMM!!! I am going to try freezing these to save one for Kristi since she is gone on her honeymoon!!