This is a public service announcement to all readers of this blog: I am no longer cool. Though I’m not sure when it happened, I can confidently express to you, with little qualm or uncertainty, that I have officially lost the cool factor.
One could argue here that I never really was cool, and to be honest, this is entirely possible. After all, how cool could my former bench-warming, unibrow-having, choreographed-dancing self actually have been? Regardless, I am 100% positive that I am officially out of the loop.
I gauge most of my coolness against my sister. At 15 years old (that makes me 13 years her senior?!?), my sister, Cheney, dances circles around whatever level of awesome I once thought I had. What she lacks in years she makes up for in a kindness, wit, and strong will that suggests her world view and degree of wisdom is not limited by her numerical age.Within the past few months, Cheney has taught me how to use Snapchat, kept me posted on the Tayvin/Caylor ship, explained to me what “shipping” even is, and helped me navigate the murky waters of shoulderless shirts. On top of that, this chick is well versed in Star Wars trivia, knows every lyric to the “Grease” soundtrack, and has a collection of Kate Spade handbags that this mama is jealous of daily. She’s just so cool.
These days, teenagers are growing up in an age full of vegan, paleo, gluten-free, dairy-free, and everything-in-between food products. My sister can eat gourmet popcorn and avocado toast with the best of them, and she has definitely taste tested her fair share of kombucha and acai bowls. Me? I grew up on tub margarine and Yoo-Hoo, and had to Google the spelling of kombucha just a second ago, so that’s pretty much the level I’m at.
A few months ago, Cheney came to me professing to have found the best paleo chocolate chip cookies, and I was pretty interested. Not because I’m anywhere close to being a clean eater (I wouldn’t know a good paleo cookie if it sat on my face), but because I strictly adhere to the “No Cookie Left Behind” mantra. So we baked.
The results were surprisingly delicious. My husband, even less educated in the food realm than I, said that they “didn’t taste like a healthy cookie” which is code for “these cookies are awesome!” I’ve since made the paleo chocolate chip cookies for some of my foodie friends and they all had similar responses.
The recipe I’m sharing today, coconut almond chocolate cookies, is a spin off of that recipe. You can certainly modify the ingredients slightly to meet your dietary restrictions, but I feel pretty good about eating these bad boys even if they’re not perfectly paleo. The chopped almonds and shredded coconut add an incredible amount of texture to every bite of this sweet and rich chocolate cookie. The coconut oil and unique blend of flours keep these cookies moist and almost cake-like for days after baking, and because the ingredients are less processed than most, I feel pretty good about downing one or two with my morning coffee at breakfast.
To summarize this blog post, I will say the following: I am not cool, my sister is rad, and coconut almond chocolate cookies are pretty much manna from heaven. I’ve got a long way to go in becoming even an ounce as awesome as my worldly little sis, but I’ll work my way there one cookie at a time if I have to. Give these little treats a try and let me know how you like them!
PS, can we talk about Aimee’s chubby little arms and knee rolls!? Drool.
Coconut Almond Chocolate Cookies
Coconut almond chocolate cookies are moist cookies that can easily be adapted to meet a range of dietary preferences.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons coconut oil
- 3/4 cup brown sugar
- 6 tablespoons almond butter
- 1–1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 egg
- 1 cup semi-sweet chocolate chips (use dairy free chips, if desired)
- 1/2 cup shredded coconut
- 1/3 cup of almonds, chopped
- Preheat the oven to 350 degrees.
- In a bowl, combine the flours, cocoa powder, baking soda, and salt.
- In a large bowl or in the bowl of a stand mixer, beat the coconut oil and sugar on medium speed until smooth and combined, about 2 minutes. Add the almond butter and beat for another minute. Add the extracts and egg and beat for one minute, scraping the bowl as needed. On low speed, add the dry ingredients and mix only until combined. Fold in the chocolate chips, shredded coconut, and almonds.
- Scoop out 2 tablespoon sized balls of dough on to a parchment or baking mat lined sheet pan. Flatten slightly with the palm of your hand.
- Bake for 10-12 minutes or until the cookies no longer appear wet in the middle. Allow to cool completely on a cooling rack.
Recipe Adapted From: Texanerin