*Swoon Cookies Two Ways

*gluten free

Not everyone on the Farm likes a good cookie. I know, I know, it’s hard to believe, but none-the-less, it’s true. There are actually those who live and visit here who prefer having their lives free from that beautiful and glorious grain some like to call wheat. So, this cookie is made for them and made often. And since every good cookie and soul who consumes them needs a bit of variety, it’s crafted two ways.

And for the first:

One third cup raw honey is placed in a saucepan with an equal amount virgin coconut oil and left over low heat a bit until all is melted.  Once it is, it’s removed from heat and one teaspoon vanilla is added as well as one egg. In a separate bowl, two cups almond flour are mixed with a quarter cup raw cacao powder and a quarter cup unsweetened coconut shreds, two ounces from a dark chocolate bar chopped coarsely (the higher the cacao, the better), a quarter cup dried cherries, one half teaspoon baking soda, and one half teaspoon sea salt. The liquids are added to the solids and stirred until all come together nicely. The dough is then scooped and placed onto a parchment lined baking sheet and set in preheated three-hundred-and-fifty-degree oven and baked for seven minutes or so—but are watched closely. Under done is better than a hard cookie, any day.

Now, for the second way:

The liquid part stays the same—why mess with a good thing? The change comes with solids. For that, two cups almond flour are mixed with a quarter cup raw cacao powder and two ounces from a dark chocolate bar chopped coarsely (the higher the cacao, the better), one third cup coarsely chopped almond slivers, one teaspoon freshly grated orange zest, one-half teaspoon baking soda, and one-half teaspoon sea salt. Again, with this one, the liquids are added to the solids and mixed nicely, only this time, after they’re scooped, but before they make their way on to the baking sheet, they’re rolled in unsweetened coconut shreds until they’re nicely coated, then (and only then) are they placed on a parchment lined baking sheet and baked for seven minutes, being watched carefully, so as to not overbake. These cookies are so very good (in either variety) that many a soul who proudly bears the title of a  wheatavore, chooses this cookie over any others seven days a week and twice on Sundays.