With the current situation where we spend the majority of our time at home, it’s so tempting to reach for fast, unhealthy foods. To avoid that, I am trying to always have some home-made nutritious meals around. And for me as a sweet tooth that obviously includes sweet treats. My favorite snack is dates filled with home-made almond butter and sprinkled with cacao nibs. If you have never tried it, you have no idea what you are missing. However, last week I decided to mix things up a little and make some bite-sized cookies.
So when checking my pantry for any leftover ingredients (I always try to use those up before I buy new stuff), I found some ground almonds and shredded coconut. That’s when I remembered a compost cookie from Wholefoods Market I had when living in New York. And I decided to create my own gluten-free compost cookies. The idea of compost cookies is that you throw in whatever you can find at home. These gluten-free compost cookies have ground almonds, shredded coconut, and cacao nibs. But you could easily mix it up and include dried fruit, nuts, seeds, or chocolate chips.
Yes, these cookies are gluten-free. But not because I wanted them to be. But because some recipes just don’t need any flour or grains to be delicious. Your gluten-free friends will love them, though.
This recipe for gluten-free compost cookies is so simple that you can whip it up in no more than 15 minutes. Or you can put some of the cookies in the freezer before baking. That way, every time you feel like a freshly baked cookie, you just pop the frozen dough in the preheated oven, and you are good to go (just leave them in the oven for a bit longer).
If you are a cookie lover, I also suggest you check out these chocolate chip cookies. Or try these almond butter cups with home-made vegan chocolate.
Happy baking, and stay healthy!
Love,
Marion
Gluten-free Compost Cookies
Ingredients
- 125g (1 1/4 cups) ground almonds
- 40g (1/2 cup) shredded coconut
- 30g (1/4 cup) cacao nibs
- 50g (1/3 cup) brown sugar, or coconut sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 organic free-range egg
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
Directions
- Step 1 In a large bowl, mix almonds, coconut, cacao nibs, sugar, baking powder, and salt.
- Step 2 In a separate bowl, beat the egg until frothy. Whisk in coconut oil and vanilla extract.
- Step 3 Add the egg mixture to the dry ingredients and mix until just combined.
- Step 4 Place in the fridge for at least 30 minutes or overnight.
- Step 5 Preheat oven to 190°C / 375°F and line a baking sheet with parchment paper.
- Step 6 Using your hands, roll the dough into bite-sized balls and place them on the baking sheet. Press them down slightly.
- Step 7 Bake for 8-10 minutes until the edges begin to brown.
- Step 8 Remove from the oven and set aside to cool completely.
- Step 9 Store them in an airtight container for up to a week.
