Man, this was so a last minute addition to my recipe development plans for the weekend, and I’m so glad I did! If you didn’t know, I’ll be delivering our second little kiddo some time in mid-July, and I’ve been feverishly working to develop a whole gaggle of recipes that I can continue to share with you all while I’m on maternity leave with this bebe. I really want to take the time to soak up all that newborn-ness and NAP, so knowing me and how I function on severe sleep deprivation, there probably won’t be a ton of time for creativity in the kitchen. So that’s why there has been SO MANY amazing recipe teasers on my social media sites, without actual recipes–because I literally make like 5 new things a weekend just so I can continue to give you guys what you need–delicious meals and treats that won’t break the bank or time budget. These cookies are all of that and so much more.
But first, can I just talk about how incredibly fun it is to listen to a 3 year old (most of the time)? Lately, our son has been on this kick where he wants us to “read” him a story…except he doesn’t mean really READ, he mean’s tell him a story, make one up, you know from OUR IMAGINATIONS. Which is hilarious, mainly because A) We’re old, and all our creative brain cells are used up during the day, so what we come up with is just WEIRD most of the time. And B) 95% of the time we’ll start telling a story and Bear (our kiddo) will either add in his own story lines and plot twists, or let us finish the story and THEN tell us that we didn’t do it right…typical 3 year old ‘tude on that one. Today, finally, after getting interrupted for the umpteenth time in my 35th rendition of the “birthday cake story” (a common request), I just said “Hey bud, why don’t YOU tell ME a story then.” Well that just went and opened a giant can of worms. Our kid took that and ran. The whole time we were in the car to dinner I got to hear about ZOMBIES, and MONSTERS, and SKELE-TOONS (yes, toons, not tons)…at one point I was nodding and “mmhmming” along to his story and out of nowhere he says “Mama, I have SO MANY stories in my head.” I burst out laughing only because I’m not quite sure if we have a budding author on our hands, or if I should be concerned more about his mental state, but either way, our kid is hilarious. You should totally get one.
Ok, so I really struggled to come up with a name for these cookies, and when you make them you’ll totally see why. They aren’t quite shortbread like (they’re not quite as crumbly and dry), but they aren’t quite sugar cookie-y (mostly because we’re using liquid sweeetners here and not refined white sugar). They’re sweet, but not over the top sweet, and they definitely have a coconut flavor due to the coconut flour used in them. Most of the time when I’m developing a baked good, I choose to use almond flour for two reasons, 1) It is typically very easy to substitute for traditional flour ratios,whereas coconut flour is a very dense and absorbent flour that totally sucks any liquid up, and 2) I really prefer the mild flavor of almond flour over the really strong flavor of coconut flour. However, for these cookies, I went with a coconut flour/almond flour blend because I thought the coconut flavor paired well with the maple and honey flavors. BUT be forewarned, if you don’t like coconut, or things baked with coconut flour, then these probably aren’t for you. I encourage you to give them a try though, only because they’re super easy, and are really versatile! You could eat these plain, topped with your favorite jam, chocolate, powdered sugar–really anything you want. I also used butter in this recipe, but you could substitute ghee or coconut oil (although you probably won’t get that really buttery dough with coconut oil AND you’ll get double the coconut flavor). I’ve included a wide range of baking time for these cookies as well, I prefer mine really soft so I baked for 10 minutes, but if you want a more golden, crusty, shortbread like cookie you can add several minutes to the cook time to get your desired texture–just be sure to check them continually after the 10 minute mark so they don’t burn! Hope you guys enjoy these little coconutty babies!
1/2 cup butter, melted
1/4 cup maple syrup
1/4 cup honey
1/2 cup coconut flour
1/2 cup almond flour
Tapioca flour for dusting
2 tbsps Sunbutter
2 tbsps Enjoy Life Chocolate Chips
- Preheat oven to 325 degrees.
- In a microwave safe bowl, melt butter.
- Combine honey, syrup, and butter and mix well.
- Add in flours and stir to incorporate until a dough ball begins to form.
- Lightly dust a large piece of parchment paper with tapioca flour, and then coat hands lightly as well to handle dough.
- Take dough ball and press it out until you get about 1/4-1/2 in thickness.
- Using a 2.5 inch cookie cuttter, cut out cookies, and lay them on a baking sheet lined with parchment paper.
- Continue to reshape, flatten, and cut the dough until you have used it all (approximately 12 cookies).
- Bake the cookies in oven for 10-15 minutes depending on how hard you’d like them.
- While cookies are baking, combine Sunbutter and chocolate chips in a microwave safe bowl, and melt them together in the microwave for 15-30 second incremements, until completely melted. Stop to check the mixture every time and stir together as you melt it.
- Place chocolate/sunbutter mixture into a small plastic sandwich baggie, and seal the bag. Cut a TINY hole in the corner of the bag and drizzle the mixture over the cooled cookies in your desired pattern.
- Store in a sealed container or enjoy right away!