OH MY GOODNESS, I am SO excited to share this cookie recipe–in fact so excited that I didn’t even realize what a mess my hair was…yikes!! I have made them over and over again countless times over the years, way before Cuisinicity even existed, so it just occurred to me that these are just perfect to show on a little video clip: I mean, really, all you need is a spoon to stir 4 ingredients in a bowl–THAT’S IT!! You can’t mess those up–just watch…and more importantly just taste them….they will become a staple in your home too!
…and here is the recipe for you to follow along!
Hello from Spain Catherine!
I just wanted to tell you that I did the cookies with my six year old girl the other day. Well, she did them alone because the recipe can´t be easier!
All deliciousness, like you said. And after eating them you don’t feel guilty or bloated.
Thank you veeeeery much for sharing all your wonderful recipes with the rest of the world.
You are so authentic and natural. Stay the same!
Hasta luego!
Lourdes.
Thank you so much Lourdes!! I just LOVE this kind of feedback where even the kiddies participate and love good food! You made me very happy! 🙂
This recipe is amazing and a heck of a lot better than the crap they sell prepackaged in the store. Thank you Catherine for always looking out for everyone and for always being so gracious. You are a gem!!
My pleasure Deb!! 🙂
Love your videos Catherine !! You are happy & bubbly !!
HAHAH Thank you Tracey!!! 🙂
These are delicious! Thanks for sharing.
You are so welcome Anna! 🙂
Catherine,
I think there is validity in NOT using agave syrup since it is over 80% pure fructose. (https://pubs.acs.org/doi/abs/10.1021/jf3027342) Also, there is no nutritive value left after processing, unlike maple syrup (especially if you use grade B) or even honey.
Further, there is no traditional usage of the agave plant, processed as it now is to make “nectar,” in any traditional diets. (The term “agave nectar,” was a brilliant marketing ploy, wasn’t it?) I do think the use of agave syrup goes under the heading of “the dose makes the poison.” Our bodies can probably handle a little of it, like everything else. That said, why even use it if you can go around it.
I also agree with the canola oil opinion above. It’s just not an oil our great grandparents+ used.
Re: coconut oil. Coconut oil is treated completely differently in the body than the saturated fats from animals, as you know. The WebMD site that you link to uses only animal derived saturated fat associations to demonize coconut oil. That said, if one’s ancestors ate coconuts then one is more likely to derive benefit from the oil. The majority of Americans hail from Europe, making butter and olive oil more likely fit for their physiology.
You get the idea. If we are simply progeny, like any other species, why not just stick to what our ancestors were most likely exposed to, as best we can? Add to that avoiding anything that didn’t even exist before processing allowed it to happen (like canola oil) and we may, over many generations, affect our epigenetics such that we have less chronic degenerative diseases in our own progeny.
Thank you very much for taking the time to share such detailed comments. As I’ve noted plainly, I am not a nutrition expert- but I have very privileged access to someone who is, my husband, Dr. David Katz: https://www.truehealthinitiative.org/. He disagrees with some of your points, so I invite you to take them up directly with him if so inclined: david.katz@yale.edu
Again, my thanks, and all best,
Catherine
I’m surprised you use agave syrup and canola oil!? I would use coconut oil or even light olive or avocado oil, no? Not sure what you could substitute for the agave.
Hi Debbie,
You can make these cookies with 100% maple syrup as well, if you prefer. It masks the lovely almond flavor a little bit but it is a wholesome alternative that is just as delicious. I have no issue with using 6 Tbsp of organic agave syrup in this dessert–I am more concerned with unnecessary added sugar in processed foods in general (see https://cuisinicity.com/put-sugar-in-its-place-2/)
As for canola oil, I prefer to use it in my baking (I mostly use extra virgin olive oil in my cooking) because it’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here are a couple nice articles that give it more justice than I can in a few words here:
https://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths?ap=400
As for coconut oil, the following articles will give you a good background on why I prefer not to use it much, if at all, in my cooking and baking:
https://www.webmd.com/diet/coconut-oil-and-health
https://linkis.com/www.ncbi.nlm.nih.gov/LrbO3
I hope this is helpful!
Catherine
These are great – fast, easy and tasty too!
Thank you Greg! 🙂
trop bien !super! et si facile à faire , incroyable ! merci mille fois , je vais essayer cette recette très bientôt! ça sent déjà bon! bonne journée!martine de France
SUPER!!! Martine, donnez moi-z-en des nouvelles!!! 🙂
I LOVE this video! What a simple recipe!! And I can vouch for these cookies, they are delicious!
Aw YAY, thank you my Valérie! I know you have made this recipe a million times too! It’s so fun to be able to share with others directly from our kitchen, right? 🙂 🙂 🙂