I developed this recipe in an attempt to create a “cleaned up’ version of the Nordstrom Café’s Royale Cookies. My husband is a self-proclaimed cookie addict and I must admit, I love a good cookie (or 3) now and then! Said husband also has a thing about “fake cookies”, and feels strongly that while a gluten-free, dairy-free, vegan combination of ingredients may taste OK, it is not a “real cookie” and shouldn’t don the cookie title. Of course I had to prove him wrong so I set out to make a gluten and dairy free cookie good enough to fool him.
Upon tasting these cookies, my cookie snob husband declared “Holy crap these are good!!!” Imagine the look on his face when I smugly announced that they were both gluten and dairy-free! Unfazed, he proceeded to polish off about 6 of them. Oh yeah, I did some serious gloating :-).
These are also relatively low-sugar as far as cookies go, so you can enjoy them in moderation without the nasty sugar crash to follow. Here’s the caveat – I can’t guarantee that these will come out as good as mine if you use different ingredients, so improvise with caution. Also, these are not vegan since they do have egg, but maybe that will be my next challenge. Happy indulging!
Makes about 2 dozen cookies
1 ¼ cup almond meal
¾ cup chopped macadamia nuts (I use roasted and salted ones, but raw are great too and better for you)
½ cup organic, virgin coconut oil
¾ cup coconut palm sugar
¼ cup monk fruit (if you can’t find monk fruit you can use all coconut palm sugar)
1 large organic, free-range egg (preferably soy-free, or high Omenga-3)
1 cup gluten-free, organic oats
¾ cup 365 Everyday Value® Dark Chocolate Mini Chunks (70% cacao - from Whole Foods)
1 cup shredded coconut, unsweetened
1 tsp Himalayan salt
1 tsp gluten free baking powder
1 tsp baking soda
1 tsp organic vanilla extract
½ tsp almond extract
- Preheat your oven to 350° F – I recommend using the convection oven setting if you have one.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a small bowl, combine the almond meal, salt, baking powder and baking soda and mix well, breaking up any clumps of almond meal.
- In a mixing bowl, cream the coconut palm sugar, monk fruit and coconut oil.
- Add the egg, vanilla and almond extracts and mix until well combined.
- Add the almond meal mixture and beat until smooth.
- Add all remaining ingredients (coconut, oats, and chocolate chunks) and mix just until well combined.
- If dough is too gooey, cover with plastic wrap and refrigerate for 15-20 minutes.
- Form dough into 1-inch diameter balls and arrange 2 inches apart on the baking sheet and bake for 12-15 minutes or until the edges are nicely browned.
- Remove cookies from oven and cool on a rack for about 5 minutes. Extra dough can be frozen for later use.