I decided to ease myself back into baking today. When you give up carbs (this is all hypothetical, I don't give up carbs), you don't re-integrate them by eating 6 plates of pasta, do you? So, instead of making something super chocolate-y and fatty, I made healthy cookies . . . super cookies! They're packed with oats, nuts, flaxseed, coconut, and dried fruit so they're pretty healthy--like, you could eat them for breakfast, healthy. But, don't worry, they're delicious!
Perhaps tomorrow I'll be back to making 3 different desserts while I run around like a crazy person, delivering them to friends. But, for today, I'll be enjoying these super cookies that I made mostly for myself. Treat yourself today, too!
Super Cookies with Figs (or Dates)
1 cup gluten-free all-purpose flour (make sure you use a vegan one, if you need that-I like "The Pure Pantry"
1 cup almond flour
1/2 cup gluten-free oats
1/3 cup flaxseed meal
1/2 cup unsweetened flake coconut
1/2 teaspoon salt
1/2 cup agave nectar
1/4 cup coconut oil, melted
1/2 cup roasted almonds, coarsely chopped
20-25 small, soft, dried figs (or dates, halved and pitted)
In a medium bowl, stir together first 6 ingredients. Stir in agave nectar and coconut oil. Stir until dough has come together. Stir in almonds. Shape dough into a ball and cover in plastic wrap. Refrigerate 1 hour.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
Roll dough into balls about the size of ping pong balls. Evenly space dough balls on the cookie sheets. Flatten 1 fig (or date) into the center of each ball. Place in the oven and bake 10 minutes. Cool before removing from cookie sheets.