Happy International Women’s Day! Today I am especially thankful for a group of women that I have in my life, my Book Club Ladies. When I joined this book club a few years ago, I had no idea that these women would change my life. Each and every one of these women is incredible: kind, loving, amazing mothers and friends. Once a month we get together to discuss a book and have a delicious dinner and share our lives with each other. We have all been there for each other for everything: celebrations and hardships and everything in between. We have such a good time with each other’s company but also with the food.
Usually, whoever is hosting makes the main dish and then everyone contributes the rest. I tend to bring dessert and it’s usually gluten free for a couple of ladies in the group. Our next meeting is tomorrow and in honor of these women, I baked two types of cookies: Coconut cookies (only three ingredients!) and a new mashup that I created, Rye and Almond-meal based chocolate chip cookies. Both turned out delicious! Be warned, the coconut cookies have a very strong coconut flavor as they are made with coconut flour – however, they are paleo friendly and low carb.
Rye/Almond Chocolate Chip Cookies
(Loosely Adapted from the King Arthur Flour Almond Chocolate Chip Cookies)
Makes 12-18 cookies depending on the size
1/4 cup sugar
1/4 teaspoon each of baking soda, baking powder and salt
2 tablespoons butter (room temperature)
1 teaspoon vanilla
1 and 1/2 cups almond flour
1/2 cup rye flour
1/2 cup chocolate chips
- Pre-heat over to 350 degrees.
- Mix sugar, butter, baking soda, baking powder and salt in a medium bowl with a wooden spoon.
- Mix in the vanilla and egg – beat for one minute until well-mixed.
- Add in the flours and chocolate chips.
- Use your hands to make the cookies – flatten them to about 1/4-3/8 of an inch thick.
- Place on a cookie sheet on parchment paper or a silpat mat and bake for 8-12 minutes until browned at the edges.
- Remove from oven and let cool for a few minutes before moving to a rack to cool.
- Enjoy warm or if you like crispier cookies, wait until they cool to room temperature.
3-ingredient Coconut Cookies
Note: The nerd in me loves the proportions of this cookie: 3-2-1
Makes 8 or so cookies
3 Tablespoons coconut flour
2 Tablespoons butter, softened
1 Tablespoon honey
- Preheat oven to 350 degrees.
- Use a wooden spoon to mix ingredients in a small mixing bowl – stir until the dough comes together with all of the butter incorporated. Dough will be very sticky.
- Divide the dough into 8 small balls and place on the cookie sheet (again I use parchment or a silpat mat on top of the cookie sheet).
- Press the balls down slightly to flatten.
- Bake 8-10 minutes until the edges are slightly golden – watch them carefully as they can tend to brown quickly once the browning starts.
- Let cool on the sheet. They will harden at room temperature – however, when they come out of the oven, they are pretty soft.
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