I (Sassy) got my start in the kitchen when I was little…but i pretty much just made a mess and enjoyed Mama A’s delicious food 🙂 When my friend Alex (pictured below) and I needed to do a friendship related project for school our freshman year (we’ve known each other since we danced together, but only became friends after this project) …and chocolate chip cookies were needed I decided I enjoyed baking! The project went something like the cookie is your world and the chips are your friends? All I know is cookies were involved I was hooked on baking and Alex and I have been BFFs ever since!
Anywho, after that point I realized baking could be really therapeutic, anyone else with me? This therapy was derailed when I found out I was very gluten intolerant, BUT I am no quitter so I picked my spatula back up and figured out how to make delicious tasting gluten free baked goods for special occasions. Have no fear, gluten free cookies can be DELCIOUS, just stop labeling them as “healthy” because at the end of the day, they are still cookies and should be a once-in-a-while treat.
You saw Pearl’s post last week right?! NO BAKE DELICIOUSNESS (or at least that’s what I call them…) so I decided to give you one more SASSY option in case you wanted to bake during your holiday. We always had biscotti growing up thanks to my Grandmom and our family has had to go without in the past few years…so I was determined to make sure we had our traditional Italian cookies around this holiday!
We do not encourage cookie exchanges or treats galore BUT if you are going to eat a cookie we’d much rather it be of good QUALITY and a DELICIOUS treat that you can savor and not completely de-rail all of your Nutrition Genius efforts!
When you eat these cookies, sit down and enjoy them…maybe even dunk them in our Merry Minty Mocha. If you are standing at a party next to them, you will mindlessly eat them and the enjoyment will be significantly reduced.
Alright here you go geniuses, my rendition of an old Acchione Family favorite!
- 1/2 cup coconut flour, sifted
- 1/3 cup + 1-2 Tbsp. Arrowroot Powder
- 2 teaspoons gluten free baking powder
- 1/2 tsp. salt
- 3 eggs
- 1/2 cup grade B maple syrup
- 1 tsp. vanilla extract
- Preheat Oven to 350°
- In a large bowl mix together coconut flour, 1/3 cup arrowroot powder, baking powder and salt.
- In a separate medium bowl beat together eggs, maple syrup and vanilla extract until starts to become frothy
- Mix wet ingredients into dry ingredients until a batter starts to form.
- Add 1-2 tbsp. arrowroot powder to stiffen batter further
- On a parchment paper lined baking sheet place ball of dough and flatten into a 1 inch deep domed-rectangle
- Place in oven for 15 minutes.
- Remove from oven and allow to cool for about 3-5 minutes, then slice into 1/2 inch slices.
- Place back in oven for 20 minutes, then lower temperature to 250° and continue to cook for an additional 20 minutes.
Chocolate Chip: add 1/2 cup chocolate chips to batter
Double Chocolate: coming soon!