Great work today, EVERYONE! 100 Burpees is definitely NOT an easy task to accomplish… Pat yourselves on the back for pushing yourselves beyond your usual comfort zone…
Strength: Find your 5 Rep Max for the DEADLIFT
WOD: 5 RFT:
5 Deadlifts Rx 225
10 Wall Balls Rx 20/14
Flavor: After hearing me list the ingredients and then taking a bite, one taster commented with surprise: “I don’t dislike it!” Not too sweet, but not bland, the other tasters described it as a “less sweet chocolate chip cookie.” All of us thought it was sweet enough to be palatable, without being as sweet as a standard cookie. I balked, though, at the recipe’s lack of salt. According to my taste, a hint of salt is one of the key characteristics of a classic chocolate chip cookie.
Texture: These cookies are surprisingly lightweight – maybe half the weight of a similar sized standard chocolate chip cookie – and not very durable. My tasters described the texture as “okay,” “muffiny,” and “grainy.” One taster likened it to a “cupcake cookie” similar to the cookies that can be made using funfetti cake mix. I thought the inside of the cookie had a kind of pasty, wet texture (maybe from coconut milk?) that I didn’t care for.
Appearance: They look rugged, like they’re made out of processed granola. The first few batches held their shape like biscuits, so I flattened the last batch before baking to make them look more normal. You would not mistakenly reach for one thinking it was a normal chocolate chip cookie.
Overall: I was skeptical about the lack of sugar (sweetness comes only from dates, chocolate chips, and 1/2 Tbs honey), but this was plenty sweet and pretty good! I didn’t care, though, for the light texture. Still, at least one taster preferred this recipe to recipe 5, which yields a cookie that is more standard in taste and texture.
2/3 cup coconut flour
1/2 cup almond butter in natural oils
1 cup unsweetened coconut milk beverage (BakerGal: I used SO Delicious brand)
1/2 tsp baking soda
1/2 tsp vanilla
1/2 Tbs cinnamon (BakerGal: I omitted, because it isn’t a standard flavor in choco chip cookies)
1/2 Tbs honey
5 medjool dates, pitted (BakerGal: I used 6 deglet…medjool can be hard for me to find.)
1 cup chocolate chips, or Enjoy Life dairy-free chocolate chips
Preheat to 350 F.
In food processor, combine all ingredients except for chocolate chips until smooth. Remove blades and combine dough with chocolate chips. Scoop spoonfuls of dough onto a baking sheet. (For me, this made ~24 cookies).
Bake for 18-20 minutes/until cookies brown on surface. (For me, it took 15 minutes.)
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