Whole Foods (a.k.a. Whole Paycheck) is a food wonderland. The one in my neighborhood even has a really nice bar that serves mostly craft beer and a little wine. Recently, I picked up a small bag of cookies from the raw foods aisle there. The ingredient list was short, fit my dietary desires and to my delight the cookies were really good! They were a little toothsome, a little sweet, and just the right size for an after-meal treat. Having coconut in them makes me feel they are a part of my good eating habits, not a “cheat.” They’re also currently selling for $7.99 for a small bag of maybe 8-10 cookies.
I set to work making a similar cookie I could make much more economically at home. This version is very similar to the one out of the bag in the store. Bonus that they are super easy to make. I use a kitchen scale to measure the ingredients as I find I get a more consistent result and it’s easier and quicker to measure everything into one vessel before mixing.
Makes 10 cookies
100 grams unsweetened, desiccated coconut– I prefer Let’s Do Organic
60 grams blanched almond flour– I use Honeyville brand
21 grams virgin coconut oil
42 grams maple syrup
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Pre-heat oven to 200 degrees F
1. Put all ingredients into a food processor or blender (I love my Blendtec blender) and pulse and scrape down several times until thoroughly combined. Don’t overdo it or the coconut will start to liquify.
2. Portion mixture into 10 cookies onto a cookie sheet lined with Silpat or parchment paper. I use a small cookie scoop to make little mounds.
3. Place cookie sheet in warm oven. After 20 minutes, turn the heat off but leave the cookie sheet inside until it is completely cool– several hours or overnight. This will allow the cookies to dry out a bit so they aren’t sticky. Store finished cookies in the refrigerator.