A Healthy Treat for the New Year
Thanks to Gregory Owens, chef and co-owner of Sym•Bowl eatery at 137 Chesterfield Town Center, for creating and sharing the following healthy cookie recipe. Along with co-owner Becky Schoenig, their three restaurants are known for locally sourced, fast-casual menu options that include paleo, gluten-free, autoimmune, vegan and vegetarian options.
Sym•Bowl’s Scrumptious Grain-Free Cookies
Yields 20 cookies of 2-ounce proportions
1 CUP OIL
1 CUP AGAVE OR HONEY
1/4 CUP COCONUT MILK
1 TABLESPOON VANILLA
3 CUPS SUN FLOUR
3/4 CUP COCONUT FLOUR
1/2 CUP TAPIOCA FLOUR
1 TEASPOON SALT
- 1. Mix together oil, honey, eggs, coconut milk and vanilla.
- 2. In a separate bowl, mix together the three flours and salt; fold dry mixture into the first mixture. Allow blended dough to rest for at least 30 minutes. Dough can be refrigerated or frozen for later use.
- 3. To bake, set the oven to 350 degrees. Using a portion scoop or large spoon, place dough dollops on a baking sheet that is lined with parchment paper. Lightly press down on each dollop. This dough will not spread during baking the way traditional cookies do. Place baking sheet on middle oven rack and bake cookies for 12 to 15 minutes, until it reaches desired doneness.
- 4. To adapt cookie flavors, consider adding spices, nuts or chocolate chips.