I'm not really sure what I'll be posting every week, but I WILL be posting something at least once a week. I'll do recipes that I find online, photos that I like, random thoughts about my own design work, ideas to save resources like water or gas, or just random things that are going on in my life.
Today, I made cookies. Not really that special, right? WRONG!!! These cookies are incredible!! They take a bit more effort than your standard toll house chocolate chip cookies, but the extra effort is 1000% worth it. (Yes, I know, that's a thousand, not a hundred.)
I have to tell you the lead up before I give you the recipe. I was recently in another exercise infomercial for a product called Tabata. It's incredible, and you guys should all buy it. Short workouts, great results. It'll be available in January, and you should watch the late-night infomercial channels and look for it. Just trust me on this. I signed a non-disclosure agreement, so I can't really tell you anything else about it. I don't even know if I was supposed to tell you that much, but trust me, it rocks!
Anywho, the diet portion of the program is pretty close to a low-glycemic paleo diet, and since finishing the program, I've been trying to inch my way closer to a full-paleo diet. I'll do a full post later on what I want to do with the way I eat and why, but that's a bit of a ways off yet.
I've been obsessing over this blog that I found called Nourished Kitchen. I made the Anytime Cookies last week, and they turned out more like scones than cookies because of some of the changes I made, but were totally bomb. A couple days ago, I noticed that the recipe for those cookies was actually a guest blog, rather than by the owner of Nourished Kitchen. So, I started looking at Danielle Walker's recipes and found this recipe for Gingersnaps.
Gingersnaps? With NO grain?? And NO PROCESSED SUGAR??? WHAT???? I almost lost it, I was SO excited!!
So, I made them this morning. I'm going to a cookie party tomorrow, and I really want to eat all of these right now. The recipe only made 12 cookies, so I REALLY have to double (or triple) the recipe the next time I make them. And there WILL be a next time. Probably very soon.
- 1/4 cup honey
- 2 tablespoons coconut sugar
- 2 tablespoons grass-fed butter or ghee
- 1/4 teaspoon vanilla extract
- 1 cup cashew flour*
- 1/4 cup arrowroot powder
- 1 tablespoon coconut flour
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda*blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.
- Preheat oven to 350 degrees F.
- Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber color. Add the coconut sugar and continue to simmer for 2 minutes longer. Remove from heat and whisk in the butter and vanilla extract.
- Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.
- Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.
- Form the dough with your hands into a ball then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.
- Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.
- Cool completely on wire racks before eating.*store these in an airtight container in the fridge. They do lose their crispiness a bit after about 2 days.
I did make some changes to the recipe out of necessity:
- I could have sworn that I had cashew meal from Trader Joe's in my pantry, so I didn't buy any, but when I got home, I couldn't find it. I had to grind almond meal in my VitaMix. I put it through my flour sifter to make sure there were no large pieces. I didn't use the blanched almonds like her substitution recommends, just the raw almonds I have on hand to make homemade almond milk. (Of course AFTER making the cookies, I found the cashew meal in my freezer. I really don't remember putting it in there.)
- I couldn't find my teaspoon measure, so I used a full tablespoon of powdered ginger. Next time, I will put in even more ginger: I like them spicy!
- I really don't like nutmeg, so I switched it out with ground cloves. I think they were a little old though, so the flavor didn't really come through very strongly.
The honey caramel was incredible! I tasted what was left on my whisk after mixing it into the dry ingredients, and I think I know what I'm doing for Christmas gifts this year: Honey Caramels flavored with cinnamon, ginger and peppermint (not all together though....).