I have a massive sweet tooth. Unfortunately, I can’t be trusted around a lot of sugar, so in an effort to eat somewhat healthy, we don’t keep a ton of sweets around our apartment. I love it when my husband brings home a treat though!
The other day, he surprised me with a package of Emmy’s Choco Chili Macaroons. I’ll admit that I was a little skeptical at first (raw and vegan do not always equal super yummy), but the macaroons were really delicious, and the ingredients were pretty healthy, too. If you see them anywhere, definitely pick up a package.
Anyway, my mind immediately started spinning, and I set about recreating the macaroons. Here is my version – I’m calling mine cookies. Give them a try. You’ll love these lightly sweet treats. They make a great, healthy snack (as long as you don’t eat the whole batch in one sitting).
Spicy Chocolate Cookies
- 1 cup almond meal
- 1 cup unsweetened, shredded coconut
- 1/4 cup unsweetened cocoa powder
- pinch salt
- 1/4 cup coconut oil (melted, if solid)
- 1/8 cup honey
- 1/4 tsp. vanilla
Combine almond meal, shredded coconut, cocoa powder, and salt in a small bowl. Add a few dashes of cayenne, to taste (I added 7). Mix well.
Add the coconut oil, honey, and vanilla. Stir until combined. It will have a slightly crumbly texture, but shouldn’t be totally dry or too soft.
After 30 minutes, remove the mixture from the refrigerator and form your cookies. Take about a tablespoon of the “dough,” and press it firmly together and gently form it into a small cookie, smoothing out any jagged edges. Repeat with the remaining dough.
Notes: If your mixture is too dry and won’t hold together even after you refrigerate it, add a little extra coconut oil.
Almond meal is made from almonds that are ground into a fine, floury texture. You can purchase almond meal (or flour) at Trader Joe’s or Whole Foods or the natural foods section of many other grocery stores. If you can’t find it anywhere, make your own by grinding blanched almonds in a food processor until very fine.