I have this fancy little doodad I like to call an Ipad and on this doodad, I have an app called Zite.
Zite is a handy dandy custom news feed app. It gives me articles about all of the things I like: the world, celebrity gossip, nutrition, health and the Boston Bruins.
I have sections for Lululemon, Crossfit and gluten in addition to sections for baking and dessert.
Zite is where I get my news in the morning. It’s where I torture myself with pictures of gooey chocolate sweet treats.
I was sitting in bed the other morning, doodad in my lap, reading my Zite’s top stories, when I saw this recipe for Super Charge Me Cookies from Une Vie Saine.
It was the picture that sold me. I knew I had to try this recipe.
Of course, it’s adapted in my usual style to be grain-free. It was pretty easy to do…I renamed them kitchen sink cookies, because, as you probably guessed, they had everything in them, but the kitchen sink.
Grain-free Kitchen Sink Cookies (adapted from Une Vie Saine)
(Makes 9 large cookies)
1 heaping cup unsweetened coconut flakes
2/3 cup blanched almond flour
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup flax seeds
1/2 cup maple syrup
3 Tbsp almond butter (I used smooth, unsalted)
1 1/2 tsp vanilla
2 Tbsp coconut oil, melted
My Kitchen Sink Ingredients:
2/3 cup dark chocolate chips or chunks
1/3 cup dried, tart cherries
1/3 cup raw pecans, coarsely chopped
(feel free to add your own kitchen sink ingredients like dried cranberries, raisins, walnuts, chia seeds, sunflower seeds, pumpkin seeds, carob chips…the possibilities are endless.)
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl mix coconut flakes, almond flour, cinnamon, salt and your kitchen sink ingredients.
- In a small bowl, mix the wet ingredients: flax seeds, almond butter, maple syrup, coconut oil and vanilla– stir until the mix is smooth and creamy.
- Add the wet ingredients to the dry and fold until well combined.
- Using a 1/4 cup, scoop the cookies onto the baking sheet and bake for exactly 13 minutes (this was in the original directions and worked PERFECTLY).
- Allow the cookies to cool for about one minute before moving to a wire rack.
- Eat ’em up!
When I make these again, and there’s no question about that: I will be making these again, I will probably use a little less maple syrup. This batch was sweet and delicious, but with my Kitchen Sink ingredients, I don’t think I needed all of that extra sweetness. Just an FYI.