let food be thy medicine, thy medicine shall be thy food. -hippocrates
i’ve been inspired twice this week by ricki from diet, dessert and dogs. i needed a sweet snack for the kids, and fast, so i turned to my old friend google. in no time i came across her recipe for coconut macaroons, and they looked tasty, so i thought i’d give ’em a try. i altered the recipe a bit to what i had at home, the best sugar free cookie i’ve made yet! the other recipe was for grain free crackers. we’ll see what the verdict is on those after school tomorrow.
1/2 cup almonds
4 tbs cocoa powder
4 tbs flax meal
1/4 tsp salt
2 cups shredded, unsweetened coconut
2 tbs extra virgin coconut oil
4 tbs almond butter
2 tsp vanilla
1/2 cup agave syrup
line a cookie sheet with parchment paper.
in the bowl of a food processor, process the almonds, cocoa powder, flax meal and salt until a coarse meal. add the coconut and pulse once or twice to combine.
in a small, heavy bottomed pot over low heat, melt together the coconut oil and almond butter just until smooth. add agave syrup until well combined, then add the vanilla. pour the mixture over the dry ingredients in the processor. blend until the mixture comes together in a sticky “dough”.
scoop onto cookie sheet and flatten with palm. bake 10-12 mins.