Here in the Bradley household we aren’t just waiting for Santa, we’re waiting for a baby too! We’re expecting our first child in June so I’ve been focusing a lot on that (and by focusing I mean I’ve been eating and sleeping my way through my first trimester). As a testament to eating a primal diet; we were able to get pregnant on the first try and I’ve felt great for the last three months! (With the exception of 96 hours during week 6 where I wondered what I’d gotten myself into).
But don’t worry, this article isn’t about pregnancy, it’s about COOKIES! I know that got your attention. On Friday night I went to a cookie exchange filled with sugary, sweet goodness. I had a few cookies and spent the night tossing and turning and woke up with a belly ache. Happy Holidays. So this is what I have to look forward to for the Christmas season? I think not, I can do better–so began my search for a healthy Christmas cookie. This is the first recipe I’ll be sharing of many, I am sure. Now that I’m out of my first trimester I can focus on more important things, like baking and blogging.
Coconut Cake Cookies
- 1 cup coconut flour
- 1/4 teaspoon sea salt
- 6 eggs
- 2 tsp. vanilla
- 2 tbsp. honey
- 1 cup almond, coconut, or moo cow milk
- 1/2 c. melted butter
- Preheat oven to 350 degrees.
- Combine dry ingredients.
- Combine wet ingredients.
- Combine wet and dry ingredients.
- Grease a cookie sheet.
- Using a 1/4 cup measuring cup spoon the batter onto your cookie sheet.
- If you’re feeling festive, sprinkle sprinkles on your cookies (yes, I’m aware that sprinkles are pure sugar)
- Bake for 17 minutes (this is exact and important)
These cookies are cake-like, they remind me of cookies my grandmother used to make– light and fluffy. Later in the week I will try making an icing to make sure they are nice and moist!