Hi munchkins! 

Okay, so I guess it’s safe to say I’m totally back on my recipe game post-vacay! Today,  was feeling some cookies, but I wanted to keep it simple & easy for you guys (& myself!). January means STEPPING BACK INTO OUR ROUTINES & for some, routines don’t necessarily permit cooking & baking recipes that take an hour to prepare.

That’s where these come in. CONFESSION… THEY MIGHT JUST BE ONE OF THE EASIEST COOKIE RECIPES I HAVE ON THE BLOG. Like… if you mess these up… no comment. 

They’re so good that you can even prep a double batch & share them (if you’re nice enough) with your kiddies for their lunches! I promise you these are WAYS HEALTHIER than the packaged cookies you’d most probably opt for if these didn’t exist! And you know what’s even more amazing? They are so damn delicious that your kids will NEVER even notice that you swapped the packaged ones for these (or well… they might notice because these won’t be packaged, BUT YA KNOW WHAT I MEAN – they’re so good they won’t even care!). 

So, now that we’ve established that they are DELISH AF, why don’t we discuss how freaking easy, simple & nutritious they are? 

In terms of ease & simplicity, all you need are six ingredients, one bowl & not even 20 minutes of your oh-so-precious time!! They’re also totally customizable (You can add chocolate chips, chia seeds, flax seeds, pumpkin seeds, nuts or dried fruit to make these satisfy all of your dietary faves or needs!). 

Oh & if almond butter isn’t your thing, or if you have a nut-allergy, WORRY NOT. There is a cure (or well, a solution… sorry I’m dramatic sometimes, #noshame). Sub the almond butter for cashew or peanut butter or if you want a nut-free version, go for some hemp seed butter or sunflower seed butter!

In terms of nutrition, they are:

  • grain-free
  • gluten-free
  • dairy-free
  • refined sugar-free & naturally sweet
  • nut-free friendly (by subbing hemp nut butter or sunflower seed butter)
  • low-carb
  • packed with healthy fats thanks to the coconut flour & almond butter
  • super rich in protein
  • packed with antioxidants (thanks to the honey)
  • the cacao nibs add an extra dose of chocolatey-deliciousness, but also tons of magnesium, antioxidants & superfood goodness

OH AND WAIT… HOW COULD I FORGET TEXTURE? They’re so damn MAGICALLY crumbly, chewy & soft (thanks to the coconut flour) that it feels like you are biting into a PILLOW. NOT EVEN KIDDING. Now… just imagine dipping them into some homemade almond, cashew, oat or hemp milk… H.E.A.V.E.N.L.Y. P.E.R.F.E.C.T.I.O.N.

Now, what do you need to make these babies? (P.S. I wasn’t kidding earlier, double your batch if you know what’s good for you & if you don’t want to have to REDO this all over again when the batch disappears before you can even store them…).

  • 1 cup of creamy almond butter
    • (sub for other nut / seed butter if you wish!)
  • 1/3 cup of raw organic creamed honey
    • (make sure it’s unpasteurized & opt for a local brand if possible!)
  • 1 egg
  • 3 tbsp. of organic coconut flour
  • 1/2 tsp. baking soda
  • 2 tbsp. of raw organic cacao nibs for sprinkling on top pre-bake
  • OPTIONAL ADD-ONS: 1/2 cup of chocolate chips, 1 tbsp. of chia, flax or pumpkin seeds, Ceylon cinnamon, 1/2 cup of raisins or dried fruit of your choice, 1/4-1/2 cup of crumbled/chopped nuts of your choice, organic unsweetened shredded coconut etc.

Now, for the ease with which these HONEYS (no pun intended) come to life:

  • Preheat the oven to 350F & line a baking sheet or two with parchment paper. Set aside.
  • Add all the ingredients to a large bowl & mix to combine until fully incorporated & a batter is born! If you’re using add-ons, you can add them to the bowl with the rest of the ingredients or you can simply press them into the cookies once they are on the baking sheet (like I did with the cacao nibs). 

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  • Shape the babes into cookies in the size of your choice (I was able to make 16 cookies, but you can totally make them bigger or smaller based on your preference!) & place them on the parchment lined baking sheet.
  • Gently flatten the cookies with your fingers & press the cacao nibs into them.

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  • Bake the babes for 8-10 minutes (I did 9 minutes & they came out perfectly!).
  • BEWARE: They will look & feel soft to the touch when you remove them from the stove, BUT DON’T BE FOOLED. DON’T PUT THEM BACK IN. Let them cool for about 10-15 minutes & they will harden just enough on the outside but remain moist, chewy & pillowy on the inside!

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  • DEVOUR!!

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