You’ve waited for it all week long and Friday has finally rolled around. For me, today, Friday brings a return to better health (bye bye, hacking cough) and the promise of an art filled weekend with Peekskill’s Winter Windows Art Crawl. What better way to end the week than to do something lovely for yourself? You know you deserve it. I know I do.
My original idea of ending my week with a delicious and relaxing adult beverage has been waylaid due to a course of antibiotics (see hacking cough reference above) but being ever resourceful, having a pantry full of goodies and a passionate love affair with baking, especially of the gluten-free variety, led to an adventure in Rocky Road.
Almond Flour Rocky Road Cookies
(Adapted from Meaningful Eats)
1/2 cup softened unsalted butter
1/4 cup softened coconut oil (I love and almost exclusively use Nutiva)
3/4 brown sugar (since I knew I was adding marshmallows, I used a bit less sugar)
2 tsps vanilla
2 large organic eggs
1/2 tsp baking soda
1/2 tsp salt
3 cups blanched almond flour (I used Bob’s Red Mill Almond Meal/Flour with great results)
1 1/2 cups of Ghiradelli Double Chocolate Bittersweet Chips (if you like these the way I like these, love would be closer, check out your local BJ’s for the 3 pound bag — or not if eating them straight out of the bag is going to be a problem)
1/2 cup toasted walnuts (yes, take the time to toast them, it’s worth it)
1 1/2 mini marshmallows
1) Preheat oven to 350 and line your cookie sheet with a Silpat non-stick baking mat. (Silicone, it’s not only for sex toys!) If you don’t have a Silpat and you bake a lot, do consider getting one, they really are fantastic, or you can use parchment paper.
2) In a large bowl, cream together butter, coconut oil and sugar until ingredients are well blended.
3) Beat eggs, one at a time, and vanilla.
4) Mix together baking soda, salt and almond flour in a medium bowl and slowly add to the butter/sugar/egg mixture until just blended.
5) Stir in chocolate chips, walnuts and mini marshmallows.
6) I like large cookies, so I used about 1/4 cup of dough, formed into little mounds, for each cookie. Don’t crowd your cookies, they will spread.
7) Bake for about 13 – 14 minutes. The marshmallows will melt and you’ll notice caramelized sugar around the edges.
8) Let sit on the sheet for about 5 minutes or until the cookies are cool enough to move without breaking, then transfer to a cooling rack.
I bake for my friends a lot and Twanna, who happened to be the recipient of this batch declared them her favorite thing I’ve baked so far. Win! Though I cannot lie, just because these delicious sugary treats use almond flour doesn’t mean they are healthy. If you make big cookies, like I did, you’ll only need one to satisfy your sweet tooth.