The Well Rounded Cookie [Vegan + Grain Free]

I believe that every cookie should bring you comfort, affection and joy. Sadly, not every cookie is made the same. Some are great to the lips but bad for the hips, some live in sin because of added preservatives and toxic chemicals and then there are ones that are wholesome, delicious AND guilt free making them the most well rounded batch of all.

Being gluten free, wheat free, grain free, vegan, preservative free and sugar free is impressive enough, but the quality I like most about these heavenly bites is that they’re low in carbs and won’t make your insulin levels rocket up! How’s that for a treat? 😉

This delicious cookie recipe brings together two of the most amazing foods in holy matrimony: coconuts and almonds.

I used Somama‘s organic and ethically sourced desiccated coconut which is an amazing product I picked up at a local health store in Cape Town. It’s perfect for baking and also great to have raw – sprinkle them on salads, desserts, homemade icing, chia seeds puddings or protein bars/balls.

It’s the magical intersection of their desiccated coconut and JK Gourmet‘s organic almond flour that creates a texture that is both soft, moist and slightly chewy and a taste that’s naturally sweet – without the use of any refined sugars! The coconut is also very subtle so even if you’re not a fan of coconut that much (which is absolutely NUTS!), you’ll probably love these cookies.

I hope these little cookies warm your home and heart for a long time to come.

Note to self: Share the cookies. 

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This is only 1/3 of the baked batch. Recipe below makes more, so don’t worry as there will be enough cookies for everyone! 

 What you’ll need:

1 cup + 1/4 cup of organic almond flour (unblanched)

1/4 cup of chopped unsweetened 100% dark cacao chocolate (can sub w/ homemade chocolate, cacao nibs or unsweetened vegan carob chips)

1/2 tsp of baking soda

1/4 cup of granulated xylitol (or stevia)

2 tbsp + 1 tsp of organic cold pressed virgin coconut oil, liquid

1/2 cup of finely shredded/desiccated coconut

1 flax egg (1 tbsp of ground flax seeds + 3 tbsp of water = let sit until “egg” like) – if vegetarian/flexitarian, you can use 1 large egg

1/2 tsp of vanilla extract or flavouring (alcohol free)

Combine all of the dry ingredients together. Add the vanilla and coconut oil to the flax egg. Then add dry ingredients with the wet ingredients and mix. Let the batter chill in fridge for a few minutes until set.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Remove batter from fridge and shape into small 1 inch balls. Press down slightly to flatten a bit (not too much as you want these babies to be moist!)

Make sure to keep the cookies at least 2 inches apart as they expand a little. Bake for 8-12 minutes or until edges begin to brown.

Remove from oven and let cool on rack before devouring. Enjoy with a warm glass of almond or coconut milk!

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