I was vacationing in the mountains with a fellow low glutamate mom, and as moms do, we all packed some clean eats for us to share. Well, my friend brought the most amazing cookies I have ever had, even during my gluten-filled days. After gaining about 5lbs over the week, I begged her to share the recipe. The recipe is by the talented Laura Lea Balanced. You can check out her website and her fantastic cookbooks here. With a few minor tweaks to make this recipe more compliant, it has become our go-to recipe that I’m not too embarrassed with those on the Standard American Diet. You’re welcome, lol.
1/2 cup Blanched Almond Flour
1/2 cup Gluten-Free Rolled Oats
1 1/2 tsp. Baking Soda
1/2 tsp. Himalayan or Sea Salt
¾ cup Coconut Sugar
1 large Egg (room temperature)
10 tbsp Coconut Oil (melted)
1 1/2 tsp. Vanilla Extract
1 tsp Lemon Juice
3/4 cup Semi-sweet Chocolate Chips
1/2 cup Shredded Coconut
1/2 cup Pecans (chopped into ¼” pieces)
1/2 cup (packed) Medjool Dates (pitted and chopped into ¼” pieces)
Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper. In a large mixing bowl, combine dry ingredients and whisk until fully incorporated. Add mix-ins to dry ingredients, stir and set aside.
In a small mixing bowl, combine all wet ingredients. Whisk wet ingredients until oil is fully incorporated and the color turns lighter. Pour wet ingredient into dry ingredients and stir incorporated and a dry batter forms.
Use a 1″ ice cream scoop, scoop batter and place evenly on the cookie sheet. Using hands, gently press on the top of the formed dough balls to flatten slightly. Bake the cookies for 5-10 minutes before removing from the oven. They will appear to be underdone. Allow cookies to cool for 10 minutes before transferring to a cooling rack. We prefer these cookies to be underdone instead of overdone.
Sub 5 tablespoons unsweetened applesauce for half of the coconut oil.