Today it was rainy and a perfect day to bake. My kids requested cookies and so I set out to create a cookie recipe that we could all enjoy. Keep in mind that we do have some dietary restrictions with being on GAPS so my ingredient options were limited. Even given that, the results were amazing. These cookies store well in an airtight container. I keep mine in the fridge. They are the perfect combination of a chewy center and a slightly crispy bottom.
- 1 3/4 cup almond butter
- 1/4 cup honey
- 2 eggs
- 1/2 cup shredded coconut
- 1 Tbsp molasses
- 3/4 tsp unrefined sea salt + 1/2 tsp
- 3/4 tsp baking soda
- In a food processor, combine almond butter, honey, eggs, molasses, baking soda and 3/4 tsp salt. If you don’t have a food processor, a mixer might work as would an immersion blender.
- Add the shredded coconut and pulse or mix in. Using a spoon or tiny ice cream scoop, drop batter onto a parchment paper-lined cookie sheet.
- Use the remaining 1/2 tsp of salt to sprinkle on the top of the cookies. Bake for 10 minutes at 350°F. Allow to cool on cookie sheet.