So, first you should probably sit down and catch your breath because this recipe is going to BLOW YOUR MIND. How have I lived my entire life without knowing the awesomeness that is the almond/coconut combination? No, really, please tell me how. Because I cannot get enough. You are going to make these cookies and then take them to your child’s school and give them to the teacher. And the teacher is going to give your child all As this year because of the almond/coconut combination you just introduced. Any child of a parent who has discovered this combo is worth the grade. You’re welcome.
Wait, you can’t bring foods with nuts in them to school? Dagnavit. All those allergy-prone kids with their 14 food allergies across 7 of the 8 major allergy food groups. Oh, wait….
Well, mail them to the teacher because SOMEONE NEEDS TO KNOW HOW AWESOME YOU ARE AT BAKING THE HELL OUT OF…STUFF.
Okay, so because my child has 14 food allergies, wait, did I already write that? I did? Well, anyway, she has 14 food allergies, so we get creative with our ingredients. And my favorite new ingredient is Earth Balance soy-free buttery spread. OH MY GOD I LOVE IT FOR ALL THE THINGS. I do. I bake with it. I top with it. I sauté with it. I have been known to lick the knife – a table knife, not a sharp one. I’m not that deranged…yet. You don’t have to bake with this because it costs about $20 for a 15 oz. tub. I might be lying there, but the stuff isn’t cheap. I have used coconut oil before, and for this recipe I just don’t love it. The final product is too dry for me. My cookies need to be just on this side of not containing bacteria. Just baked enough to kill the bad stuff.
Dry cookies make me angry.
I mean, if they are dry, then why even bother?
Okay, so a buttery spread instead of coconut oil. And then I use a combination of regular sugar and organic sugar, like that is such a major health milestone, bless my heart. But I like to think organic guilty pleasures are not really guilty pleasures because they’re organic.
And the teacher thought I wasn’t paying attention in philosophy class.
I attempted to make brown sugar one time. Just once. And that was the end of it. So I use regular brown sugar now. The almond extract or fake almond liquid or whatever it is called makes this cookie come alive. Should you be doing “baker’s quality control testing” throughout this recipe, you might be a little alarmed at this point when you sneak a bite. It gets pretty almond-y. But I assure you, keep going, culinary warrior. You can do this. You will. You must. You will thank yourself later. Once you start adding in the coconut flour (a little goes a long way) and the gluten-free flour, the recipe will get thicker but should still be soft.
Once you add the ground almonds and oatmeal, it will look more like cookie batter. Bake only as long as absolutely necessary. Dry cookies are the worst. Maybe about 8 minutes.
And then I let mine sit out on the baking sheet on top of the stove a while longer to let them set. Step back to admire them. THEY ARE GORGEOUS. And they’ll become even more gorgeous as they continue to set. YOU ARE AMAZING. You created this all by yourself.
What does this recipe yield? Honestly, I have no idea because I just eat the batter as I go. It is the most scientific way to prove along the way that the recipe is working. So, yields? I have no idea. Math is hard. But that doesn’t matter because you just made this cookie.
- ½ cup butter (plus a little extra if you want really soft cookies)
- ¼ cup granulated sugar
- ¼ cup organic raw sugar (or just ½ cup granulated sugar if you don’t have this)
- ½ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- 1 teaspoon artificial almond flavor
- ¼ cup coconut flour
- 1 cup gluten-free flour
- ¼ cup ground almonds
- ¾ cup gluten-free old-fashioned rolled oats
- Blend butter to soften.
- Add sugars, baking powder, and baking soda.
- Add egg and almond flavor.
- Gradually add flours and mix until blended.
- Add ground almonds and oats.
- Drop dough onto baking sheet.
- Bake at 350 degrees for about 8 minutes.
- Let set a few minutes after pulling out of the oven.