Coconut Almond Breakfast Cookies

Adapted from The Good Fat Cookbook
Makes 12
Prep time: 10 minutes
Cook time: 8 minutes
Cost: $1.60
(Coconut: .35, almonds: .40 if bought very cheaply, flour: .08, butter: .25, sugar: .15, egg: .10, chocolate (opt): .25)

Note: To grind your own almonds, put them in a blender or food processor. This is easiest with slivered almonds, but will work with any. I used my mini blender and it worked great on my mini portion.

Note on nut substitution: If you are allergic to nuts or hate nuts or were raised in the '80s and want to lower the fat content just a bit pretty please because the low-fat advocates were brutal, people, brutal in the '80s, you can substitute the ground nuts for ground oats or for another 1/2 C whole wheat flour.

1/4 C butter, melted
1/4 C light brown sugar
1/4 tsp salt
1 tsp vanilla
1 medium egg
1/4 tsp baking soda
1/2 C whole wheat flour
1/2 C ground almonds
1 C grated coconut
1/4 C bittersweet chocolate (optional, but recommended)

Mix together butter and sugar. Add salt and vanill. Add egg and baking soda and mix until nice and smooth. Add flour and almonds, mixing till just combined. Stir in coconut and chocolate chips.

Drop onto a baking sheet lined with parchment paper (lightly greased might work too, but I used parchment paper). Bake at 375 degrees for 8-9 minutes.

Posted by The Tasty Cheapskate
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