My heart has been heavy with thoughts of Haiti. Many of us donating what we can, my children dipping into their piggy banks for the public school collection of $1 per child. IIN, my school of change and hope, offering to match any alumni donation to the red cross. I am touched by the swift movement of our country in times like these.
Please visit Erin Goodman’s blog for a chance to win 2 months of e-mail health counseling sessions with yours truly. It is so fun to have a give-away and perhaps help change someone’s life for the better.
Lucas discovered coconut cream, the stuff on the top of the coconut milk if you do not shake it! He could not stop, by the end looked like a snowman, glistening in white.
Finally, my high protein, favorite cookies, turned into an ice cream sandwich with coconut milk ice cream. I made these cookies on Saturday and mentioned to my husband how happy I was to have them in the house again. His reply, “That whole week and half without them was rough, huh?” With boys who eat like my two, this high protein cookie is a winner. I use any nut butter I have, Chloe prefers peanut butter, Eli cashew butter and for a more elegant, slightly thinner version, almond butter is nice. I discovered using nut butters instead of flour with this lovely brownie and have never looked back.
1 jar nut butter
2 eggs
1 1/2 tsp baking soda
1 1/4 cup palm sugar
1/2 (or more) of dark chocolate chips
1 TB vanilla
So simple, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the dough on the sheet in TB sized scoops. Gently pat each one down a bit. Dough will be sticky. Cook for 8-10 minutes. They will continue cooking when you take them out so err on the side of looking a bit under done. These cookies must cool before moving, or you will have crumbs. Sometimes when we can’t wait we go for crumbs on the first batch!
When we make these with peanut butter, we use tsp sized scoops, making a smaller cookie. They tend to be more moist when made smaller. When making these for ice cream sandwiches you want to make sure they do not get too crispy. Cook them on the shorter side, allow to cool really well and then carefully put softened ice cream on the underside of one cookie. Gently place another cookie on the top, wrap in parchment paper or put in a glass container into the freezer. Makes a great birthday party treat for kids or me!
{ 21 comments… read them below or add one }
I can't believe they rise without flour! they look great! I have a very very soft spot for nut combined with choc chips!!
yes, nuts and chocolate!
these cookies have been an absolute hit in our house since you introduced them to me last month!!!
love them!!
~erin
The coconut milk based cookies sound amazing! Thanks, Hannah! I am going to try them!
Watch out, you can't eat just one!
How many oz in jar? 16? 40? They look great!
I think 20 but I will have to check on it.
I can't wait to make these!! One thing I really need to work on is healthier baking, I have a hard time experimenting and always fall back on my standard recipes sub some unrefined sugar. You introduced me to coconut flour as well and I still haven't experimented with it. Winter is the time for baking- thanks for the inspiration!
Nut butter instead of flour?! Now that I will have to try. We go through our body weight in chocolate chip cookies each year, no month, no week, well, anyway…
Yes, instead of flour. your cookie experience will change forever!
Aha! I will have to try this recipe. I have a new sunflower butter jar that I think will end up as cookies. Thanks Hannah.
Kathleen
i made these for ice cream sandwiches just now. my kids are so happy. we had some stonyfield farm chai ice cream (who knows why) in our freezer–it tastes very nice with the plain, nutty cookies. THANKS! i love your cooking so much. grateful to have access!!
That sounds incredible. The idea that we make treats at home for our children is what I hope to pass on to parents. Controlling the ingredients and eating together, that is pure joy!
I’m making them again! This time with peanut butter (organic, glass jar thanks to my pantry intervention) and coconut flakes (and chocolate chips as planned.)
Chloe’s favorite is the peanut butter!
i use a 16 ounce jar of nut butter and this makes at least six dozen with my small cookie scoop (walnut size dough globs)
These cookies look fantastic! I have a 12 oz. jar of almond butter in the pantry. How many oz. are called for in this recipe so I can make sure the proportions are right?
16 oz is what the recipe is based on so you can adjust or perhaps make a half batch, they make a lot!!!! Hope you enjoy them Ilse.
Good to know. I need to redo them, haha. I love this recipe idea to eliminate processed flour and sugar, as well as butter!
Have you tried them with Tahini?
Yes, http://hannahsharvest.com/2010/05/19/really-the-best-cookies/
I had never heard of Palm Sugar before but found it at the health food store. I was skeptical, Hannah, but these cookies are AWESOME!!! I made them last night and immediately ate 6 of them. Hey, they’re small!
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