Coconut Almond Butter Cookies (vegan optional!)

Have you ever gotten an intense craving for peanut butter cookies in the middle of the night for no reason? Me too, I feel you.

But sometimes, all you have is the fancy-pants freshly-ground peanut butter, so it seems a shame to use it in cookies.

But sometimes, you have a jar of homemade almond butter that you processed with coconut oil and cocoa powder just sitting in the fridge waiting to be used! So, obviously, cookies must be made!

I was lucky enough to receive a pink KitchenAid stand mixer at my bridal shower last month, and these cookies were just the thing to christen it.

I love that homemade cookies always look a little bit wonky.
Coconut Almond Butter Cookies 

Makes 2-3 dozen, depending on how large you like your cookies

1 1/4 c cocoa almond butter (recipe below)

1/2 c coconut oil

1 1/4 c packed light brown sugar

1 tbsp vanilla extract

3 tbsp unsweetened almond milk

1 3/4 c whole wheat flour

3/4 tsp salt

3/4 tsp baking soda

1 egg (or flax egg: 1 tsp flax meal mixed with 2 1/2 tsp of water)

Preheat the oven to 375. Line 2 cookie sheets with parchment paper. I use these!

In a stand mixer with the whisk attachment (or in a bowl with a fork if you’re a normal person), cream together the coconut oil, almond butter, brown sugar, almond milk, and vanilla extract until just combined. Slowly add in the rest of the ingredients and mix until just combined.

Scoop out the batter onto the parchment paper a tablespoon at a time. It will be very gooey, but the coconut oil will keep it from sticking. Once the cookie sheets are full, use a fork to make a crosshatched impression on the top of the cookies, because s’cute.

Bake for 8-10 minutes, rotating the trays halfway through cooking. I like to swap oven shelves at this time to make sure both trays cook evenly.

At (approximately) the 10-minute mark, remove the cookie sheets from the oven and let your cookies cool on a rack. They’ll still be a bit gooey, but don’t overcook them or they’ll turn to rocks. Gooey is good. Gooey means they’ll firm up to the perfect texture.


*Making the co-co-coconut almond butter:

Have you heard? Almond butter is the single easiest freaking thing on planet earth to make. It is the pet cat of foods—it requires minimal effort and doesn’t need any attention paid to it.

makes one lovely mason jar-full

3 c roasted, unsalted almonds

1 heaping tbsp cocoa powder (more if you love chocolate)

1 tbsp coconut oil

Put all the ingredients in a food processor and process on high for 20 minutes, scraping the sides intermittently if you need to. That’s it. The end result is a luscious, creamy heaven-sauce that tastes amazing on waffles, in yogurt, and in smoothies.

Enjoy these amazing (and healthy!) cookies this week!

—DellaBites

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That Bulletproof Coffee Trend

So, unless you’ve been living in a cave for the past few years, you’ve heard of Bulletproof Coffee. When you Google it, about 1,000 think pieces about it come up; some people praise it like it’s Sliced Bread 2016, others mock it for being possibly the world’s stupidest idea. I haven’t tried the real thing (drinking butter seems highly gross to me), but I do drink a lot of coffee, so any way to pack more nutrition into it seems like a good idea to me!

Lucky Goat coffee beans, chia seeds, organic coconut oil, & cinnamon

 

An amazing dairy-free version already exists, via Nutrition Stripped, but as I don’t have powdered medicinal mushrooms or maca at my disposal, I thought I’d try my hand at a layman’s version. Vegan living isn’t that hard if you’re creative in the kitchen!

I only used ingredients that I always keep in my house, and it tastes pretty delicious! I can see myself making this on work mornings to stave off hunger until break time.

Frothy Power Coffee

serves 1, hot or iced

8 oz. cold brew or freshly-brewed hot coffee

2 oz. unsweetened organic almond milk

1 tsp. organic coconut oil

1 tsp. chia seeds

1/2 tsp. cinnamon

1/4 tsp. of nutmeg

sweeten to taste (I recommend 100% maple syrup)

Pour all ingredients into a blender until frothy and then serve! A word of caution—if you choose to serve this cold/iced, the coconut oil will start to solidify over time, giving the drink a chalky consistency. Hot is probably the way to go for those of us with texture issues!

All the above measurements are estimates. You know how you like your coffee! If you take your coffee black, skip the almond milk altogether and sub in more coconut oil. Add some cocoa powder to make it a mocha or blend in some fresh raspberries. Totally customizable.

There are endless ways to enjoy this super easy drink, without bankrupting yourself at the health-food store.

Well, I’m off to start cooking brunch! We ran out of tempeh so I can’t make my kickass “bacon.” So much sadness!

Happy brewing!

—DellaBites