Since I am an oatmeal enthusiast, I collect toppings like nobody's business. I keep them on a very organized shelf in little mason jars and when the mood strikes I have goji berries, organic nuts, and superfoods ready to go at a moments notice. I also have a baking basket that is used less often, and has a mess of half used chocolate chip bags spilling out everywhere. Recently I decided to come up with a recipe that meshes my two worlds: A totally indulgent chewy cookie that could get me through a snowday without the use of gluten. The key is to keep the real sugar, but replace the white flour with almond flour and load the batter up with superfoods like cacao and pumpkin seeds to supress that sugar guilt. I have to say it did the trick. I just gobbled down four of them and no guilt whatsover. Check out the recipe below or follow me over on Food 52.
Gluten-free "All in" Cookies
- 2cups Almond flour
- 12tablespoons butter melted and cooled
- 3/4cup brown sugar
- 1/2cup sugar
- 1/4cup honey
- 2teaspoons vanilla extract
- 1cup semi sweet chocolate chips
- 3/4cup coconut
- 1/2cup pepitas
- 1/2cup dried blueberries
- 1cup peanuts, roughly chopped
- 1cup pecans, roughly chopped
- 2teaspoons kosher salt (for topping)
- 4tablespoons cacao nibs (for topping)
- Preheat oven to 345 degrees. In the bowl of an electric mixer fitted with the paddle attachment combine butter sugars and honey. Cream together until smooth about 5 minutes.
- Add eggs and vanilla to the batter, stir to combine.
- Add almond flour and nuts, pepitas, blueberries, chocolate chips and coconut. Stir to combine. Cover and chill batter for at least one hour (or overnight) in the fridge until firm. Scoop cookies on to parchment lined sheet and top with a spinkle of salt and cacao nibs. Bake for 12-14 minutes let cool on the sheet before transferring to a wire rack to cool. Enjoy!