It’s been a rough week here in the cravethegood house. First Zenen got sick, and he and I spent Monday at home together, resting and recuperating.
On Tuesday, I thought he was feeling good enough to go to school. I was wrong, he had a nice day at school but he was fading fast by the evening. It turns out that 2 days of a crummy feeling Zenny wasn’t enough, apparently, because the health and wellness gods decided to make both he and Aedyn sick.
I was slammed at work, and I called my lifesaver of a mom, and asked her to pick up the kids for me as I would be late. When I finally made it to my moms to pick up my kids, they were both tired, pale, little zombies.
I pretty much knew then, at 7pm, that they weren’t going to school the next day. So we had an unexpected home-stay-day, as my kids call them, today!
— Crave the Good (@cravethegood) March 23, 2016
I remember sick days as a kid, my mom was such a nurturer. She’d heat up a heat pack, and cover me up all warm and snug on the couch and she’d cuddle me while we watched my favourite cartoons. We did that today. A lot. It was really nice.
We also baked these cookies. Because, cookies never fail to make
me them smile! OMG. They are really good.
The little bit of almond butter makes them taste faintly of peanut butter cookies, while the chocolate keeps them feeling like a chocolate chip cookie. The pecan, well, I had a batch of candied pecans in my freezer, and who doesn’t like a buttery pecan wherever they can sneak one in!
I made these cookies in two ways:
– The first sheet we baked we used our favourite cookie dough scooper – I think it’s actually a small ice cream scoop but for us, it’s a cookie dough scooper – and we flattened the balls until they were about 1/2 inch thick and baked. They spread really well on the sheet and gave a crunchier cookie.
– The second sheet we baked we again used our
ice cream cookie dough scoop and left the balls as is. They were smaller in diameter but taller, and had a buttery soft inside and crisp outsides.
You can’t go wrong either way.
One other thing: I keep my Kamut flour in the freezer to preserve it’s freshness – I feel that this helps a lot with the final result, as the coconut oil goes into the freezer cold and cohesive to reduce spreading.
- Preheat oven to 350f and prepare a baking sheet with parchment paper.
- Beat coconut oil, almond butter, and sugar in stand mixer fitted with whisk until well combined. Add vanilla, and egg, and whip until batter lightens in colour.
- In another bowl, whisk together Kamut flour, salt, baking soda, and baking powder.
- Add dry ingredients to wet and mix until well combined, scraping sides of mixing bowl as required.
- Mix in chocolate chips.
- For thicker cookies, use a cookie scoop and drop balls of cookie dough on baking sheet, press in a candied pecan, if desired. For thinner cookies, use the cookie scoop and drop balls of cookie dough on baking sheet, press down until cookies form a ½ inch disc, press in a candied pecan, if desired
- Bake at 350f for 13-15 minutes, until edges are golden brown.