I need a sweet treat for our lunch on the boat today and don’t have a lot of time to pull it together. Thanks to my friend, Eve, for this quick, easy and delicious flourless cookie. Don’t need a mixer here – just ‘one’ bowl and a spatula, so clean up is a snap as well.
I did take some liberties with the original recipe, which had peanut butter, but I’m kind of addicted to almond butter, so I made that substitution. And, I made my first foray into using coconut sugar. I keep hearing how it has a lower glycemic index than regular granulated sugar and contains vitamins, minerals and amino acids and I wanted to know more about that. Well – first of all – I love the taste of this raw sugar which has a slight resemblance to brown sugar – maybe a little more like caramel – definitely delicious.
And, then I started looking into the nutritional benefits of coconut palm sugar and its country of origin – predominantly The Phillipines and Indonesia. Well, the first five articles that came up in a google search besmirched the healthy halo of coconut sugar. Sounds like the study (read that as there was only one with no peer reviewed journal) that was conducted that ‘proved’ that coconut sugar is lower on the glycemic index than regular granulated sugar included only 10 individuals. If this is true, hardly enough information to base a claim on. And, I’m literally just reporting what I read. I don’t know the details of the study. But, even the American Diabetes Association is saying to treat Coconut Palm Sugar as regular granulated cane sugar.
But, the most disturbing information that I read when I started to look into the history of coconut palm sugar and one of the areas where it’s produced, led me to this article that tells ‘the other side of the story.’ Seems that coconut palms can either produce fruit or be harvested for the coconut palm sugar – not both. And, since it’s easier to produce the sugar, and is a much more viable cash crop, many farmers are converting their production to coconut palm sugar. And, here is the author of that article’s concern: ‘As it stands now, coconut palm sugar is not a sustainable industry. High consumer demand for coconut palm sugar is competing with increased demand for coconut oil and other coconut products.’ Wow – had no idea. (Sorry to be the “Debbie Downer here, but it’s interesting to hear both sides of the story and make your own educated decision.)
Now back to the delicious cookie. Did I mention it only contains 6 ingredients and is super easy. In this case, I used an unsweetened almond butter that I bought. It was pretty good, but, most of the time, I make my own. The sale price on this one was just too good to pass up though.
Just put all the ingredients in a mixing bowl and combine. Scoop the dough out onto parchment-lined (or in this case I used non-stick foil) cookie sheet about 2″ apart. You’ll notice that a lot of the fat will start to come out of the mix. Don’t let that scare you. It all works out in the end.
Bake a mere 12 to 14 minutes until the cookie puffs up. Let cool on the cookie sheet for 10 to 15 minutes and wallah, these babies are ready to eat.
Buon Appetito! Until next time…
linens by Dot & Army