Baking Sunday

Sundays are my favorite for a few reasons: I get to sleep in, make a huge breakfast I have no time for during the week, cuddle with Schiap and bake whatever I’m craving in the moment.

Today it’s almond-meal-chocolate-chip-coconut cookies. I made these a few times at the start of winter and brought them into the office. My co-workers loved them! So, tomorrow I think they’ll be pleasantly surprised when I bring in this new batch to kick off our last week of insanity before the RL Fall 2014 Runway show…

From The Sprouted Kitchen cookbook by Sara Forte.

Ingredients:
  • 1 1/4 cups almond meal
  • 1/4 cup semi-sweet chocolate chips (recipe calls for cacao nibs)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar (recipe calls for muscovado)
  • 1 egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

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Instructions:

  1. In a large mixing bowl, stir together almond meal, chocolate, coconut, baking powder, sea salt and coconut sugar.
  2. In a separate bowl beat egg
  3. Whisk in the coconut oil and vanilla
  4. Add egg mixture to dry ingredients and mix well
  5. Chill in the fridge for 30 minutes
  6. Preheat oven to 375 degrees.
  7. Shape dough into 1-inch balls and place on baking sheet
  8. Bake until edges begin to brown, 10-12 minutes.
  9. Enjoy!

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