Note From Mommypotamus: I’m taking a little time off to snuggle my new baby boy, but I’ve got some fantastic guest posts to share with you while I’m away. Today’s post comes from Margaret Floyd and Chef James Barry of Eat Naked Now. Margaret is a GAPs practitioner and nutritionist, and her husband Chef James is the founder of a real food delivery service Los Angeles and executive chef at Life Fire Foods.
Together they have co-authored the popular gluten-free cookbook, The Naked Foods Cookbook. Thank you, Margaret and James!
Grain-free almond butter cookies
They say the way to a man’s heart is through his stomach. Being both female and in the food field, I thought I was impervious to such clichés. And then I met my husband: a natural foods chef who pulled out all the stops and wooed me with cookies. Grain-free cookies, to be specific.
Here’s our latest favorite recipe: almond butter cookies. They’re a grain-free take on peanut butter cookies without the peanuts. Easy, yummy, and not overly sweet. And they’re so tasty you’ll never know they’re grain-free.
But be careful who you make them for. You just might end up marrying them…
Grain-Free Almond Butter Cookies
For this recipe you will need: bowl, whisk, cookie sheet (Mommypotamus note: I like the 21in x 15 in stainless steel one on this page)
- 1/2 cup coconut oil, grass-fed butter or ghee (where to buy coconut oil, where to buy ghee)
- 3/4 cup coconut sugar or rapadura/sucanat (where to buy sustainably harvested coconut sugar, where to buy sucanat)
- 1 cup almond butter, preferably raw. Either crunchy or creamy is fine. (Mommypotamus note: I prefer nut butters made from soaked or sprouted almonds. Here's where to find them)
- 1 egg
- 1 tsp vanilla extract (where to buy vanilla extract, how to make vanilla extract)
- 1/4 tsp sea salt (where to buy sea salt)
- 1 1/2 cups almond flour (where to buy almond flour)
- 1/2 cup coconut flour (where to buy coconut flour)
- Preheat oven to 350° F.
- Combine coconut oil, sugar and almond butter in a bowl, blending well with a whisk or spatula. Whisk in egg, vanilla extract and salt. Mix until smooth. Add the almond and coconut flours to the mixture, and incorporate well. The dough should be somewhat firm.
- Using a tablespoon, scoop the dough onto a greased cookie sheet, shaping it into round balls with your hands. Using the back of a fork, press down on the balls in a cross-hatch pattern. We like to do about 2 to 3 presses horizontally and then 2 to 3 presses vertically. The pattern will go across the whole cookie, somewhat flattening it. These cookies won't expand so feel free to get as many on the sheet as you can without them touching.
- Bake cookies at 350° for 12 minutes. Remove from oven, and let sit for a few minutes to cool slightly. Use a spatula to place them gently on a cooling rack. Be aware: when they're still warm, these cookies will break easily. But once they've cooled, they will be solid... and delicious either way!
About The Authors
Margaret Floyd and Chef James Barry are a dynamic partnership in both business and life. Margaret is a nutritionist, certified GAPS practitioner, and author of Eat Naked: Unpolluted, Unprocessed, and Undressed Eating for a Healthier and Sexier You.
Chef James is a private chef, founder of the healthy meal delivery service Wholesome2Go, and consulting executive chef for Life Fire Foods. Margaret and Chef James co-authored the popular gluten-free cookbook The Naked Foods Cookbook, and enjoy teaching and writing about living the real foods lifestyle at www.eatnakednow.com.
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