So due to this frigid January, my oven is getting a serious workout. You’d think the three batches of cornbread I made last week would have been enough to slow the baking roll, but apparently I can’t help whipping up cookies, biscuits, and blini rolls left and right. Have I been procastibaking? I’d like to say no, but that could just be denial. (And yet, who’s to say that using up a little over a tablespoon of the two bags of cacao nibs I found in the cabinet recently isn’t the most productive use of my time?)
Speaking of cacao nibs, those nutrient-packed, antioxidant-rich morsels are just part of what makes this cookie perfect for an energy-boosting snack. High in protein and fiber – think rolled oats, almond flour, flax, and quinoa – eating just one is a filling and delicious way to fuel up while out and about. And with no refined sugar, you don’t have to feel too bad for eating more than one, should you decide to. The batter is super easy and can be made in one bowl (plus a small pot for melting the butter) and there is no shaping required – simply drop them onto your sheet trays and they’ll be good to go. So, recovering procrastibakers: don’t worry. This recipe won’t keep you off task for long and may actually prove beneficial for task-accomplishment, given the cognition-boosting properties of the cacao nibs. (Uh oh, is justification/rationalization using half-read scholarly articles an impediment to recovery?) Meh, who cares, go make some cookies!
A couple notes about the recipe:
-It’s best to use organic blanched almond flour, due to concerns about high concentrations of glyphosate in almonds.
-This recipe will make 16 cookies. Store the cookies in an airtight container at room temperature.
Coconut-Cacao Cookies
- 1 cup gluten-free, old-fashioned rolled oats
- 1 cup blanched almond flour
- ¼ cup quinoa flakes
- ¼ cup shredded, unsweetened coconut
- 2 teaspoons flax meal
- ½ teaspoon baking powder
- 1 stick salted butter, melted
- 1 large egg
- ½ cup maple syrup
- 1 tablespoon + 1 teaspoon cacao nibs
Directions:
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Combine the oats, almond flour, quinoa flakes, coconut, flax, and baking powder in a medium bowl. Stir in the butter, egg, and maple syrup. Mix in the cacao nibs.
Drop by rounded tablespoons on the prepared baking sheets, about two inches apart. Bake for 14-16 minutes, until bottoms are lightly browned. Remove from oven and let cool for at least five minutes, until tops are firm.
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