This was my kitchen at 4pm today after making coconut snow cookies, more carrot bites (because I ate all the ones I’d made for Christmas Day), and leftover turkey and yak stew. If you look far off in the distance you can see the kitchen table where Kevin was laying out our Christmas decorations and blondies in a jar. Eak!
I keep reminding myself that I just have to get through the next 1.5 weeks and before I know it we’ll be on our way to Golden for a vacation. All this running around will be over very, very soon. From the grunts that are coming from Kevin right now, (he grunts when he’s tired) I know he’d agree with me.
As promised, here’s the latest creation from my kitchen using Artisana nut butters. I played around with coconut butter and was thoroughly impressed with the outcome and so were my sister and Kevin who ended up eating at least 4 cookies each. I’m just as guilty though. So no fingers are being pointed.
Also – I noticed that my recipes weren’t showing up correctly on some RSS readers so I’ve changed the layout to improve the display for everyone. Hope it works well!
- 1 cup apple sauce
- 2 tablespoon chia seeds, ground (coffee grinder works great!)
- ½ cup coconut nectar
- ½ cup coconut butter, melted
- ½ cup coconut oil, melted
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 2 teaspoon baking soda
- ⅔ cup arrowroot powder
- ⅔ cup coconut flour
- ⅔ cup almond flour
- 1½ cup shredded unsweetened coconut
- 1 cup powdered sugar
- Preheat oven to 350F
- In a large bowl, mix together apple sauce, chia seeds, coconut nectar, coconut butter, coconut oil, and extracts
- Once mixed, add in arrowroot, coconut flour, almond flour, and coconut
- Beat with electric mixture or work with hands
- Roll dough into balls, flatten between hands, placing cookies on a parchment paper lined cookie sheet
- Bake for 15minutes
- Remove from oven and place on cooling rack
- After 10 minutes of cooling, roll in powdered sugar and leave to fully cool
View Nutritional Information (once on page scroll down)