We’ve had a lot of granola bars lately and even though each set has been different, I thought I would do cookies this week for our morning teas. And not just any cookies – these are gluten-free and delicious with the flavours of almond, coconut and of course a little indispensable chocolate. I found the recipe at the A sweet Spoonful blog, which is well worth checking out.
As a food blogger, I see kitchen stores in a completely different way to the normal cook. I look for small everything. Cute wee jugs which hold a tablespoon of sauce, tiny pots for a mouthful of mousse, a miniature spoon. You would think we live in a dollhouse but I need props which fit in the photo frame and adult sized objects often mean that the tops get cut off. And anyway, wee is just plain cuter.
I am always dropping into our local thrift charity shop where I buy amazing objects for a couple of dollars. The other place I have found some wonderful props is Trademe, New Zealand’s equivalent of Ebay. The other day I bought six silver serving spoons, slices and forks for $8.
Recently I cleared out a cupboard so I could stash all my props in there but it is now bursting at the seams and I am looking elsewhere for space. But choice is not always a good thing. Sometimes I can stand in front of that cupboard for some time trying to work out what to use. It’s a bit like having too many clothes and swearing you have nothing to wear. I remember fondly the year I spent teaching on Volunteer Service Abroad in Fiji – because of my lack of clothes, not because of the craziness that happened that year. That story is for another time. I had 4 or 5 dresses and that was basically it. I wore whatever was clean that day and the lack of choice was surprisingly freeing. I still think I can live like that again but when I come to throw out clothes, something squirrel-like happens and I clutch at my store of clothes like the squirrel does to its nuts. A lean time could be ahead and I need to stock up just in case. Illogical but instinctive.
The other thing that likes to store itself is weight – on my body. Why can my body require so little food before it is in overload mode? I ride my stationary bike for 1/2 an hour five times a week and yet still I must only eat like a sparrow or I fill out like a pigeon. These cookies shouldn’t do much damage but I did make them quite small. The others can eat two at a time while I suffer with only one.
Recipe: Almond, Coconut & Chocolate Chip Cookies
- 1/2 cup sliced almonds
- 1 1/4 cups almond meal
- 1/4 cups chocolate chips
- 1/2 cup shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raw sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 375 F. Toast the sliced almonds until fragrant and golden brown, 5-7 minutes. Let cool, and then chop well.
- In a large mixing bowl, stir together the almond meal, chocolate chips, chopped almonds, coconut, baking powder, salt and sugar.
- In another bowl, beat the egg very well until it’s a uniform color and doubles in volume.
- Whisk in the coconut oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Refrigerate bowl for at least 30 minutes.
- Roll the chilled dough into 1″ balls. Place on baking sheet with 1” space between them, and give them a gentle press with the palm of your hand to flatten them slightly.
- Bake until edges just begin to brown, about 7-10 minutes.
- Remove from the oven and allow to cool before serving.
Preparation time: 15 minutes
Cooking time: 8 minutes
Number of servings (yield): 20 cookies