So much has happened since I last shared a recipe from my own kitchen. I’ll have to catch you up in little pieces. But for now I’ll start with hello. Or maybe a better line is HELLO FROM THE OTHER SIDE!
We’re literally on the other side of Puget Sound from West Seattle now, living on the Kitsap Peninsula. It’s been almost two years and we are loving our new life on the water. Our view faces West Seattle and with binoculars I can actually see Joy’s neighborhood. Hi, Joy!
Okay, a few details about what we’ve been up to:
Joy has set aside food blogging for a much more important cause – working for the Hereditary Neuropathapy Foundation, one of the few organizations in the world dedicated to finding a cure for Charcot Marie Tooth Disease. Many of you know about the challenges Joy faces living with CMT and how it has affected her daily life. I’m so impressed by how she has risen to every challenge and how she is working to make a difference for others. I love you, Joy!
I’ve had a lot going on, too, but like I said, I will catch you up in little pieces. For now, I want to share an incredible recipe that was shared with me by a fellow cabi stylist and new friend, Pam Williamson. Gluten-Free Flax Cookies!! Oh, so incredibly delicious!
Okay, one more little piece of information. Marvin’s lost 50 pounds since last September and we’ve been eating very differently lately. We’ve ditched a lot of the sugar, gluten and grains we used to eat. We’ve been doing a lot of vegetables, fruits, and protein and we’ve definitely been staying away from cookies! But when Pam brought these to a cabi sale last weekend, I couldn’t resist. This is such a great recipe I just had to share. Imagine a very moist oatmeal raisin cookie without the flour and the oats. With flax seed and almond butter, these cookies are almost like little energy bars. They mix up really fast – 5 to 10 minutes is all you need. If we are going to treat ourselves to a cookie, these are the ones I want to eat!
Happy 4th of July Weekend!
- 1 cup almond butter
- ¼ cup turbinado sugar
- ¼ cup honey
- ½ tsp. vanilla
- 1 egg
- ½ tsp baking soda
- ¼ tsp. salt
- ⅔ cup unsweetened shredded coconut
- ⅓ cup golden flax seeds
- ⅓ cup craisins or raisins
- Preheat oven to 350 degrees.
- Line 2 cookie sheets with parchment paper.
- Using a stand mixer, combine almond butter, sugar, honey, and vanilla. Mix on medium until creamy.
- Add egg and mix to combine.
- Add the remaining ingredients and mix just until combined.
- Drop or scoop dough onto parchment lined baking sheets, leaving about 2" between cookies.
- Gently press cookies to flatten.
- Bake for 12-15 minutes until the edge start to brown.
- Cool completely on baking sheets, then remove and store in refrigerator or freezer.
- BE CAREFUL NOT TO OVERBAKE. Cookies should come out of the oven soft.