It has been a really long since I’ve made cookies.
I think it has something to do with the cookie dough binge that ALWAYS occurs.
It is official: I am a coconut flour gal. I know I said you didn’t have to buy it if you weren’t gluten free, but I think I am going to have to say, go ahead and splurge because coconut flour is unlike anything I’ve ever worked with before. I get a very, very small taste of what it must’ve been like for the people watching Jesus feed the thousands with the loaves and fishes. Coconut flour expands … sure, it sucks up all the wet ingredients but you get more than a dozen cookies out of 1 cup of coconut flour. You feel like the batter keeps going and going! Which is great when you keep sticking your fingers into the bowl …
Coconut flour is special stuff. It does have a different texture and taste, a little grittier than normal flour with some slight coconut undertones. But in this cookie recipe, it is incredible with the chocolate chunks and almond butter frosting.
The cookies turned out so soft, it truly was almost like cake.
Which made theses so hard to name! Michelle offered the genius name of cakies. I love it If only SEO liked it as much as I did!
I don’t like cake, but I liked these and I think it was because they had a stuck-with-ya feel that cake does not. If you could cross cookie dough and cake, this would be it. There are soft cookies and then there are these. These are soft but with a cakier crumb, however it isn’t dry AT ALL. The cookies hold together beautifully and are so simple to sandwich. The dough doesn’t rise or spread while baking, which for sandwich cookies, is exactly what you want! Even though they are soft and moist, the almond butter frosting spreads easily.
The almond butter frosting … you guys, I’m on this frosting from jars kick. First lemon curd frosting, now almond butter. I love that almond butter has the deep, rich smoothness of peanut butter but without the overpowering flavor (I love PB but you better believe that is all you are going to taste!) Here, the almond butter just provides the body and lets the powdered sugar and vanilla flavors incorporate as well. Seriously though, almond butta lover for life right here. My sister, Abigail, doesn’t like nut butters (not even peanut butter!) but she was these cookies biggest fan. She even asked me “why do I like these? I don’t like peanut butter and almonds at all!”
It is the coconut flour. I’m telling you.
- ½ cup honey
- ½ cup coconut oil
- 2 eggs
- ½ teaspoon vanilla
- 1 cup coconut flour
- ½ teaspoon salt
- ½ cup Enjoy Life chocolate chunks
- ⅓ cup almond butter
- ½ Tablespoon coconut oil
- 2 Tablespoons powdered sugar
- 2 teaspoons vanilla
- Preheat oven to 350.
- Whisk honey, coconut oil, eggs and vanilla until smooth.
- Stir in coconut flour and salt.
- Let sit for five minutes.
- Fold in chocolate chunks and scoop onto a lightly greased cookie sheet.
- Bake for 15 minutes. Watch carefully because the bottom will burn quickly.
- Let cool.
- While cookies are cooling, mix almond butter, coconut oil, powdered sugar, and vanilla together.
- Spread almond butter on half of the cookies.
- Top with the remaining half.
- Serve, or store in a container. It doesn't have to be airtight as these are very moist. Eat within 3-4 days.