Deal with it.
See, I liked the flavor of those cut out cookies enough that I was sort of jealous of the cut-out cookie eaters in my life. They liked the flavor and the texture – that flat, crisp-edged cut-out cookie texture. You know. That one I don’t like much. And, while those particular cut outs are neither as flat nor as crispy as some, they were, well, still cut-out cookies.
But, we know how I roll, right? I am forever adaptable. All it takes to morph a cut-out cookie into a drop cookie is a bit less of the dry stuff, and a bit less of the sweet stuff. Oh yah. Now, these. These make me happy.
Choco Nut Drops
1/2 cup (112 g) coconut oil, softened
3/4 cup palm sugar
2 flax eggs (2 T. ground flax + 6 T hot water)
1 t. vanilla
1/4 cup cocoa powder
1/2 cup (34 g) sifted peanut flour
3/4 cup almond meal
1/2 cup (53 g) sifted coconut flour
1/2 t. baking soda
1/4 t. salt
1/2 cup dry roasted unsalted peanuts (optional)
Preheat oven to 350°.
In a large bowl, beat the coconut oil until creamy. Cream in the sugar. Add the flax egg and beat until light and fluffy. Add the rest of the ingredients (except peanuts) and beat until a smooth dough forms. Stir in the peanuts.
Drop by spoonfuls onto parchment-lined baking sheets. With a fork dipped in water, make criss-cross marks on the top of each cookie, gently flattening them.
Bake for 10-12 minutes.
For more slightly indulgent recipes, visit Slightly Indulgent Tuesdays.