The other day I was diligently working at the computer studying and trying not to think about anything else. I mean really, how distracting is it to be at home by yourself and study on the computer. I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumbler. It's hard to stay on tract with SO many distractions. Well, I finally did and finished one of my classes, they are all self paced, and I realized that I needed to celebrate. Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself so instead I decided to make a cookie.
I've had some coconut flour in my cupboard for the last little while and have not tried it. So I sat and wondered what it would taste like in a cookie. One way to find out. I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).
Here is what I ended up making and it wasn't to awfully bad. Do note, these are not very sweet, more buttery than anything else but they hit the spot. You could increase the sugar or sweetener if you like.
Coconut Almond Butter Cookie with Lemon Filling
Preheat oven to 375 F
1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)
Lemon Curd (I had Dickinson's Lemon Curd on hand. You could use any jam or jelly or even a pie filling)
1. Cream together the butter and sugar
2. Add the egg and incorporate completely
3. Add vanilla
4. Whisk together all the dry ingredients and add to the wet
5. Add the cream slowly, only add enough to make the dough wet
I used a cookie scoop onto parchment paper. Then I used the back of a spoon (measuring spoon) to make a hollow. I pushed down lightly and then gave a little twist and then lift. You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling. Bake for about 7-8 minutes. Watch them closely. I have an electric oven and they cooked very fast. Cook until golden brown. Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe. I had some left over peppermint bark that was stashed in my freezer. I broke it up and placed them on top. I cooked them as the others. You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts. I used butter in the ramkins before putting in the batter and spreading it around. I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbindo sugar. On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)
That's about it. If you have any comments, please let me know.