In a medium bowl, beat the egg, then add the coconut oil and vanilla extract. Mix until smooth. Add the coconut sugar and mix again. In a separate bowl, whisk together the almond flour, ginger, cinnamon, nutmeg, and baking soda until thoroughly combined. Combine the wet and dry ingredients. Fold in the rolled oats. Scoop out the dough in about 1-2 tablespoon amounts and place them on your lightly greased sheet. Press the dough down to flatten slightly.
In a separate small bowl, mix all of the ingredients for the crumb together. Sprinkle the crumb over the tops of the cookies on the baking sheet.
Bake in the oven at 350 degrees for 12-15 minutes until the cookies are golden brown around the edges. Let cool for 10 minutes before enjoying.
I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
HAPPY DAY BRANDS
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