A week without cookies is like a week without sunshine. We just can’t have that! Just because, come Sunday, we are going 5 Days Low Glycemic, doesn’t mean we can’t get creative with a few foods that, when combined, make up some kick-booty treats. Like these here little coconut ditties.
Last week, I was indulging a fave past-time which I don’t get to do too often anymore, and that is read other people’s blogs. Heather, over at Heather Eats Almond Butter, showed off her fancy (read: not fancy at all) discovery of how easy it is to make coconut butter simply by throwing some dried coconut into the food processor.
I happened to have a fresh coconut just chilling out on top of my fridge, because fresh coconuts are the kinds of things I have kicking around these parts. I decided I would make fresh and raw coconut butter. I smashed that baby open and low and behold she was rotten-alicious. Given that I don’t yet have a coconut tree out my front door, I resorted to the dried. I threw a heap into the food processor and just couldn’t let it whirl for ten minutes without doing something. So I started adding my low glycemic index favourites. Some sesame seeds here, some coconut oil there, a little raw honey (not necessarily low GI but if you want to go super strict Agave, coconut sugar or even a little stevia could work too), the high protein golden berry, some cacao nibs and what did I come out with?
So then, even though we are going low glycemic, don’t think of it in regards to all the things you can’t have. Get creative with all the things you can have! The high healthy fat content of the coconut and sesame seeds, combined with the fibre, the lack of grains and only a smidgen of sweetener keeps the overall glycemic load of these cookies very low.
If you have a fave high protein, high good fat, and/or high fibre cookie that is naturally sweet just by the goodness of the ingredients, help a couple brothers and sisters out. Post the recipe or link below. Taking on this challenge is a wonderful exercise, but having a healthy and supportive treat at the ready can help make it all go much smoothie.
Coconut Crisp Cookies
Prep Time: 10 minutes
Cook Time: 20-30 minutes
- 1 cup dried coconut
- 2 Tbs coconut oil
- 1/4 cup sesame seeds
- 2 Tbs golden berries, chopped
- 2 Tbs raw cacao nibs (optional)
- 1 Tbs ground flax (helps with binding)
- 1-2 Tbs honey, palm sugar, coconut sugar, agave or sweetener of choice (optional)
Preheat oven to 350.
In a food processor, blend together coconut, coconut oil, sesame seeds, ground flax and sweetener. You may need to add a little water (1 Tbs at a time) if things aren’t binding together well).
Remove mixture from food processor and transfer to large mixing bowl. Stir in golden berries and cacao.
Lay out one piece of parchment paper, place cookie dough on top and layer a second sheet over top.
With a rolling pin, roll dough until 1/8 inch thick. The thinner the dough, the crispier the cookies.
Score the dough with a knife or pizza wheel, slide parchment onto a cookie sheet and place in the oven.
Bake for 20-30 minutes until edges start to brown.
Remove from oven and leave on tray until they have cooled. They will be very crumbly at first but as they cool, they will crisp and stick together.
Incidentally- you can always throw these in your dehydrator and keep’em raw!