Apparently this recipe originally came from Miraval Resort and Spa in Arizona. I liked lots about the recipe but I did not want to use all purpose flour so I made a gluten free version. I decided to use almond flour and coconut flour for a couple of reasons. The recipe has nuts in it and the almond flour would pair nicely, but it can be a little heavy, so I lightened it up a bit by using coconut flour. Using two different flours also adds to the layers of flavor, which I am a big proponent of.
Another note about layers of flavor. I used three different sweeteners in this recipe. The flavor profile is so much more interesting this way.
If you want to make these the original way simply use 1 cup of all purpose flour in place of the almond and coconut flours.
Ingredients:
4 Tbsp butter, room temp
1/2 cup brown sugar
1/4 cup coconut palm sugar
1/4 cup agave nectar, or honey
2 egg whites
3/4 cup almond flour
1/4 coconut flour 1/2 tsp baking soda
1/4 tsp salt
2 cups rolled oats
1/2 cup combo of pumpkin and sesame seeds
1/2 dried cherries
1/4 cup cacao nibs
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a stand mixer with a paddle attachment cream the butter, brown sugar, and coconut palm sugar until smooth. Add the agave and egg whites and blend another minute.
In a separate bowl combine the almond flour, coconut flour, baking soda, salt and rolled oats.
Add the dry ingredients to the mixer and mix until just combined. Remove from stand, then stir in the seeds, fruit and cacao nibs until well mixed.
Use a 1 tablespoon scoop and place on cookie sheet with 1 inch in between cookies. These cookies can tend to crumble easily so make sure they are formed together well before baking and that they are flat. Bake for approximately 10 minutes. Remove from the oven and allow to cool on the sheet for another 10 minutes, then remove to a cooling rack or wax paper. Allow to cool completely. If you try to eat them before they are completely cool and have firmed up they will fall apart. I found this out the hard way :) because sometimes I just can't wait!
These are perfect to have around for the week, or to pack into a lunch, and to take on a road trip. And I don't feel guilty when I eat one!
