Did you miss me? You probably thought I left you to go on a little vacation.. well, yes I took some time off recipe-creation and blogging, but let me tell you it was nothing close to a vacation! Last week was midterms week and I had a million things to prepare for… I’m very excited though because this is my last set of midterms for my degree! When December rolls around, I will be Tash, MSPH. The first set of letters behind my name!
So, as you can imagine, last week I really did not cook very much. I mainly subsisted on easy-to-make salads with avocado, hummus, and tuna. I had a good share of Greek yogurt or scrambled eggs dinners– you know, nothing special. Nothing blog-worthy.
But I’m very excited to be back to share with you a delicious “cookie” recipe. Lately, I’ve been cutting down on my grain consumption in an effort to transition into paleoesque/primal eating. Honestly, I’m not convinced that eating enormous amounts of meat is good for us, so I’m not a full-on paleo… call me pseudo-paleo? Baby paleo? Decreasing grains has given me the opportunity to eat more fruits and veggies, which is always good. My efforts have also cleaned up my desserts (no flour, no refined sugars, nothing artificial).
- 1/3 cup almond butter
- 2 tbsp agave nectar
- 1 packet Truvia (optional, I thought it was sweet enough without)
- 1 egg, beaten
- 1/4 cup unsweetened shredded coconut
- 1/4 cup raisins
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of salt
- Preheat oven to 350F
- In a medium bowl, mix almond butter and agave nectar well
- Add beaten egg and mix until smooth
- Mix in the rest of the ingredients, excluding the raisins
- Last, fold in the raisins
- Scoop cookies of desired size and bake for 8 minutes
- Allow cookies to cool before eaten to ensure they will keep their shape
They are super chewy and delicious. A really good breakfast cookie, too!