Since Dr. Tae Yun Kim, my Martial Arts Grandmaster and Mentor, will be celebrating Christmas in Korea, her home country, this year, I really wanted to send some healthy cookies that also hold up well during their long trip. Not only do they have to be sturdy enough to not disintegrate, but they also cannot spoil along the way.
What to do?
I saw this recipe, and this inspired these absolutely marvelous, incredible, irresistible cookies:
So, first order of business, I had to convert them to gluten-free and that seemed pretty simple. Just take a gluten-free cake mix. Although – be careful with that, not all gluten-free cake mixes are created equal and you have to do your homework to make sure you get one that is actually certified gluten-free. I happened to have a Betty Crocker mix at home, and just used that.
But then I wanted to make double amount, and I only had one gluten-free cake mix. I didn’t have time to go to the store – they cookies had to go out that day – and so I measured the amount of mix in the bag. Instead of another cake mix, I used half almond flour and half Pamela’s baking mix and doubled the rest of the ingredients.
In addition, I added about 3/4 finely chopped walnuts, and about 1/8 cup maple syrup.
And the rest I just followed along the original recipe, times 2.
They tasted wonderful, nice, tender, yet very “cookie.” You know, comfort food cookie. And from what I heard, they survived the journey beautifully! So, give it a try and see if you like it!
And because I happened to read and really like this one today, I thought I would share with you:
“Doesn’t a flower bloom just by being true to its own nature? What if it tried to be a potato for some reason? Wouldn’t this be a senseless waste of energy? It takes far less effort to be your original self and far more energy to fight against your true reality!” (The First Element, by Dr. Tae Yun Kim.)
I hope you all had a most beautiful Christmas, and I wish you all the best in 2013!