Today my heart feels quite full of love. Love for the people in my life, the opportunities that I have worked hard to achieve, love for my blog, love for the passions in my life that I choose to follow and of course, love for all of you who continuously support me and provide so much love in return. No matter what it is that is going on in my life, good or bad, you guys are always there. I’ve made some beautiful friendships through this blog and my Instagram page, and for that I am so damn grateful. So thank you!
Since I can’t hug each and every one of you, I’ll share a recipe for something delicious instead. It involves almond, coconut, vanilla, peanut butter and honey. Baked. Into cookie form. But with a cakey texture. SO… Cake cookies.Have I got your attention yet?
This recipe came about yesterday when I got this sudden craving for cookies. Now, I have never been able to successfully bake anything more complicated than a mashed banana and oat cookie in the cookie baking department. For two reasons: 1. I am quite simply too lazy to cream butter, separate eggs or do anything that requires more than 10 steps. They’re cookies, not rocket science. I shouldn’t have to complete a degree to cook them! 2. I attempt recipes that involve these complicated steps, but bypass those steps in the hopes that it will still turn out (which of course, they don’t).
But I was determined to make and eat cookies yesterday, so I thought f*ck it and threw a bunch of things together and crossed my fingers. I must have crossed the right ones because they turned out amazing. I actually couldn’t believe it. They not only looked nice, they tasted good too! Soft, cakey and light. I am usually a chewy cookie kinda person, but I’m happy to settle for cakey cookies. I made them again today for breakfast (because why not, right?) and as it turns out, they weren’t a fluke. They turned out just as good and so I’m happy to share the recipe with you all! The star of this recipe is natural, unblanched almond meal from The Source Bulk Foods. It adds such a yummy nuttiness to the cookie. The smidge of vanilla extract and honey are also enough to lightly sweeten the cake cookies just enough. I like these fresh out of the oven with a cup of tea or coffee. Jared loves them cooled and slathered in peanut butter. I think chopped nuts/dark chocolate or even some dried fruit pieces would go really nice in the batter too. Give it a go and let me know how it turns out!I’m off to shower now and cook dinner, which is actually pretty late for us! But we had a late/big lunch today so neither of us are really hungry yet. We had the absolute joy of being able to review an absolutely spectacular seafood restaurant today (review will be up tomorrow!), and we definitely had our fill of delicious seafood. We also broke a few 12 Days of Feel Good Eating rules while we were there. We had a bit of wine, but it was nothing major. We tried a couple of sips (not even half a glass) of maybe 3 or 4 wines that matched our food, we also had a slice of sourdough each as a starter (I figured if I was going to eat something gluten filled, at least it make it fermented and of good quality) and then shared a dessert (half the sugar and calories, am I right? Ha!).
We’ve been doing so well that past 9 days, with only slip up of having an extra coffee one day. So I don’t feel guilty at all for today’s lunch. We’re only human after all, and when an opportunity like this arises, I don’t restrict myself to the point where I don’t enjoy it. I also don’t let myself feel guilty either for enjoying myself, because guilt leads to negativity towards myself. And that’s not what I’m about these days. Self-love over self-sabotage.
So what I did do when I got home was laugh and chat with Jared about what a great day we had, drank a load of water, did some relaxing yoga and am now going to cook a nice healthy “12 Days of Feel Good Eating” friendly dinner. Maybe even have another Almond Coconut Cake Cookie afterwards!
Have a great night everyone, and I hope you all enjoy the recipe!
- 1/4 cup butter (organic/grassfed if possible, coconut oil for dairy free alternative)
- 2 tablespoons honey
- 1 cup unblanched almond meal
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 egg (organic/freerange if possible)
- 2 tablespoons natural peanut butter (I used crunchy for extra texture)
- 1/2 teaspoon vanilla extract
- Pre-heat oven to 170 degrees Celsius.
- On a low heat, melt butter and honey together and set aside until cool enough to touch. If it's too hot, it will cook the egg in the batter.
- Combine almond meal, coconut flour and baking soda in a mixing bowl.
- Add egg, peanut butter, vanilla extract and butter/honey mixture to almond meal and mix well.
- Drop tablespoons of the mix onto a lined baking tray (it should make approximately 9 cookies). Make sure you leave at least an inch around each cookie as they will melt down and spread.
- Cook for 13-15mins, or until golden on the outside.
- Cool on a cake rack until ready to eat.