I just made some really yummy cookies and have no idea what to call them! The best way I can describe the taste is to say that this cookie tastes like the baby of a Pecan Sandie and a Samoa (Girl Scout cookie, not actual Samoan). The cookie is adapted from Maria Emmerich’s blog, which holds a recipe for homemade Keebler Fudge Stripe Cookies. I wavered from her suggestions and used raw cane sugar, instead of 3 different sugar substitutes. I also skipped the chocolate drizzle over the top and poured small ramekins of fudge for cookie dipping.
These cookies are gluten free and can be egg free if you wish. They aren’t just for the gluten sensitive though, they are seriously fantastic. I just ate four. Yes, four. I don’t want to talk about it anymore.
- 1½ cup blanched almond flour
- ½ cup coconut flour
- 1 tsp aluminum free baking powder
- 1 cup coconut oil
- 1 cup sugar
- 1 egg
- 1 tsp Celtic sea salt
- Preheat the oven to 325 degrees F. In a medium bowl, cream the oil and sugar (add in egg if using). Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth.
- In between 2 pieces of parchment (greased parchment), roll the dough out into ¼ in thick dough. Roll dough into balls and press into cookie shape.
- Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.