I am laughing to myself that the first recipe post of 2014 isn’t a kale salad or quinoa connection, but a cookie recipe! Sorry, I’m not sorry. I have a sweet tooth… but that’s old news.
I’m thinking about experimenting with my diet — possibly reducing/emilinating grains for a bit. My digestion is out of whack. I felt pretty darn amazing during my 10-day sugar detox (zero grains); so, I may “play with my food” for a while because I know I shouldn’t have to suffer from bloating 75 percent of the time.
Reducing grains doesn’t mean I can not have cookies though. Not at all. Almond meal is my best friend. I’ve made these cookies several times. You can’t go wrong with chocolate and coconut. Am I right, or am I wrong? I have a love affair with apricots, too, and think they make a terrific triplet with said other two ingredients.
No chocolate chips on hand? No problem! I chopped up my favorite Trader Joe’s 85% dark chocolate bar.
I adapted the Minimalist Baker’s recipe (incredible blog, by the way). The recipe is grain-free/gluten-free, dairy-free (no butter), and relatively low in sugar. Their decadent flavor comes from the healthy fats (almonds and coconut) and, of course, the bittersweet chocolate morsels and chewy dried apricots.
Apricot obsessed? Me too!
Almond Apricot Quinoa Muffins – vegan
Almond Apricot Enery Bites – GF/vegan
Apricot Peach Smoothie – GF/vegan
Homemade KIND Bars – GF/vegan
Pick-Me-Up Power Bars – GF/vegan