Because I use a lot of alternative and allergy-free ingredients in my baking, I’m always extra happy when my friends love my non-traditional treats.
These cookies were such a hit they got coined “crack cookies”, which I have now decided to shorten into crookies.
So good they should be illegal.
Crack Cookies (aka Crookies)
2 1/2 Cups Blanched Almond Flour (not packed)
10 Tbsp Melted Butter (I used salted)
1/2 Cup Coconut Sap/Nectar (I’ve also made this recipe using part coconut sugar/part Neera syrup, which was amazing but too expensive for regular baking)
1/4 Tsp Baking Soda
1/4-1/2 Tsp Salt
1 Tsp Cinnamon (I eyeball and sometimes use more)
1 Tsp Vanilla Extract
1 Cup Dark or Semi-sweet Chocolate Chips
1/2 Cup Gluten-Free Oats (optional)
Preheat oven to 350. Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry and stir thoroughly. If the batter is too runny, you can add a couple more tablespoons of flour. Lastly add the oats and chocolate chips. Put the bowl in the freezer for 10 minutes so that the dough is easier to spoon/form. Use your hands to make little dough balls and place them on a parchment lined baking sheet. Baked for 7-8 minutes. The cookies will look lightly browned and “puffy” when they first come out of the oven, but will then sink down into a thinner shape.