This week has flown by for me! I was incredibly busy and somehow have still managed to keep up with my posting intention from a few weeks back of 2-3 times a week! Woohoo! I am happy to still be creating time to test and photograph new recipes because I truly love sharing food with people that I love.
For me, food is a huge connection point that I can have in common with so many people. Talking about what people do/don’t eat and why they eat the way they do is fascinating to me! I also love family traditions centered around food, such as Thanksgiving or a simple summer BBQ. I’m definitely one of those people who is already thinking about what I’m going to have for lunch and dinner before I’ve even had breakfast, ha! I love all aspects of food, including meal planning, prep and the act of cooking or baking. It’s all fun to me to experiment in the kitchen and be able to produce something that I can share.
Call it what you will, but to me, cooking is certainly a form of creativity. It can be customized in infinite ways and I believe love plays a part in “flavoring” the food we create. Have you ever noticed that food cooked for you tastes better than food you cook for yourself? It’s gotta be the love put into it!
That’s how these cookies were born. I wanted to send some edible love to my sister down in New Orleans and figured cookies would be an excellent way to do so! I knew I wanted to create a simple cookie that involved coconut and chocolate chips similar to a classic chocolate chip cookie but with a bit of a twist. After playing around with the shape of these cookies quite a bit I landed on the “haystack” shape allowing the cookies to stay soft on the inside and not crumbly.
These are so easy to whip up and bake beautifully in just 10 minutes. Feel free to substitute the dark chocolate chips with cacao nibs or milk chocolate chips. You can also use coconut oil in place of the ghee and maple syrup or agave in place of the honey. Absolutely feel free to use whatever nut butter you love the most or have on hand! Peanut butter is just the suggestion, almond butter would be fantastic, as well as sunflower seed butter! I have not personally tried it but a flax egg (1 tbs. ground flax seed + 3 tbs. hot water) would likely work well in this recipe. Play around to what suits your dietary and health needs!
Paleo Chocolate Chip Coconut Haystack Cookies
(PALEO, GLUTEN-FREE, DAIRY-FREE, GRAIN-FREE)
YIELD: 36 COOKIES SERVES 8
PREP TIME: 10 MINUTES BAKE TIME: 10 MINUTES
2 c. almond flour
⅓ c. coconut flour, sifted
½ tsp. cinnamon
¼ c. honey
1 ½ tbs. ghee, melted (can sub coconut oil or butter)
1 egg (read above notes for subs)
½ c. peanut butter (sub any nut or seed butter if you wish)
1 tsp. vanilla or ½ tsp. vanilla powder
- Preheat oven to 350° and line a pan with parchment paper (line two pans to make double at once)
- Combine almond flour, coconut flour, coconut flakes and cinnamon in a bowl and mix well.
- In another bowl combine wet ingredients: honey, ghee, egg, peanut butter and vanilla. Stir until smooth.
- Slowly add the dry mixture into the wet mixture stirring as you go.
- Fold in chocolate chips.
- Scoop by rounded tablespoon onto cookie sheet, keeping in mind these cookies will keep their shape and not flatten out.
- Bake 10 minutes, watching at the 9 minute mark for golden brown edges.
- Remove from oven, let cool on pan for 10 minutes so they don’t crumble and transfer to cooling rack.
- Enjoy once cooled a bit!