Happy Monday everyone! I hope you had a nice Valentine’s Day. Colby and I went out to Cantina Laredo in Tivoli Village on Friday night. We loved their chips and salsa, margaritas, fajitas, and my chicken dish that I was a little too buzzed to remember the name of. We enjoyed sizzling apple pie with cinnamon ice cream and brandy butter for dessert… mmm.. you’d think I’d be tired of sweets after that! Definitely not. Some Girl Scouts knocked on our door Sunday while we were sipping on mimosas in the backyard. You can’t NOT buy cookies from a Girl Scout. Colby’s favorite are the thin mints, but I don’t like feeling like I’m brushing my teeth while eating cookies. My favorite are the shortbread cookies, but they have a weird chemical aftertaste. Instead of buying cookies for myself, I got in the kitchen and made these:
-1 cup almond or pecan flour
-3/4 cup coconut flour
-1 cup maple syrup
-1/4 cup melted coconut oil
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1/8 teaspoon almond extract
-4 squares extra dark chocolate
1. Preheat the oven to 325 degrees F. In a large bowl, whisk together the eg, maple syrup, and almond extract.
2. In a separate bowl, combine the almond or pecan flour with the melted coconut oil. Stir it with a spatula to distribute. Stir in coconut flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients.
3. Allow the mixture to soak in for a minute or until thickened. Don’t freak out if it seems thin at first- coconut flour is very absorbent.
4. Form 1 inch balls with the dough, make an indentation with your thumb, and place on a Silicone baking mat or baking sheet lined with parchment paper.
5. Bake for 12-15 minutes. While baking, melt the dark chocolate by microwaving for 10 second intervals and stirring frequently to keep it from burning.
6. Allow the cookies to cool slightly before spooning chocolate into each cookie. Place them in the freezer for 10-30 minutes to allow the chocolate to harden (or eat gooey!).