I made a quick trial batch of these cookies today for a treat. The recipe calls for sucanat, which is not allowed on the GAPS diet, so I tweaked the recipe a bit. Here’s what I did:
- 1/2 cup dates, roughly chopped and not packed into the measuring cup – about 10 dates?
- 1 1/2 cups blanched almond flour
- 1/2 tsp salt
I blended these in my Kitchen Aid blender until the date pieces were almost as fine as sand, making my own date sugar after a fashion. Then in my mixing bowl, I whipped together:
- 1/4 cup melted butter
- 2 Tblsp melted coconut oil
- 1 Tblsp honey
- 1 tsp vanilla extract
- 1 egg
Then I added in the nut/date mixture a little at a time. When well-blended, I added:
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (I know, these aren’t GAPS legal but I didn’t have raisins and I really wanted to see if these could pass as chunky sweet cookies. That’s my story and I’m sticking to it.)
- 1 cup crispy walnuts
Then I baked at 350 degrees and removed from the oven when the middles were just set and the edges were just starting to brown. The first one didn’t even make it onto the cooking rack before it jumped in my mouth.
Verdict: Yum. Yum. And Yum. My new favorites, and not just because of the chocolate chips. I can easily see dried apricots or raisins taking the place of the chocolate chips and still being a tasty, chewy cookie. It isn’t crumbly like a lot of other GAPS cookies have been. The kids went absolutely bonkers over these cookies, and we will definitely be making them again after we cycle through the intro diet again.