I love how creative my sister is when it comes to cooking! Our families vacationed together with our other sister and brother's families. We shared responsibility for preparing food by providing the food for one day each for the whole house. Sherry always picked a day late in the week and relied on leftovers to create an interesting meal made up of whatever was left in the fridge. We were always in awe of the incredible meals she seemingly threw together that were always delicious and hard to see the leftovers from just days before in a totally different form.
I got an email from Sherry a few days ago telling me of her new cookie recipe that was a big hit at a gathering she was attending. She took 2 cookie recipes and combined them to make a totally new cookie. One was the Oatmealish Cookies I shared and the other was Elanas Pantry's Almond Flour cookbook, Chocolate Chip Cookie recipe. She named it Almond Joy Cookies because it has almond butter and flour, coconut and chocolate chips. I have to say, it fits.
Sherry's Almond Joy Cookies
- 2 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup plus 1/3 cup maple syrup
- 2 tablespoons vanilla extract
- 1/2 cup coconut ghee, melted
- 1 cup almond butter
- 1 egg
- 3/4 cup shredded coconut, unsweetened
- 3/4 cup chocolate chips
- Preheat over to 350 degrees
- In a small bowl whisk dry ingredients reserving the coconut and chocolate chips
- Cream together all liquid ingredients.
- Pour dry ingredients into the wet ingredients and blend with a hand mixer.
- Stir in coconut and chocolate chips
- Use teaspoon to scoop cookies on to parchment or silicone covered cookie sheet and bake for 10 minutes.
- Cool 5 minutes before moving to cooling racks.
- Store in airtight container once fully cooled.
- This makes about 4 dozen cookies.
Making real food doesn't take longer. Stop pouring your food out of a box and honor your body and those you feed by feeding them real food. You deserve it and so does your family!