The Mama’s Mama’s Cookie
This recipe is adapted from a recipe given to me by my mom, Marcie Goldsby.
As far back as I remember growing up, my mom spent her late afternoons every day in the kitchen making dinner for our family of six. There was a particular combination of focused, creative action happening in there that inevitably resulted in all six of us—and more often than not, friends and neighbors—coming together to share a meal at the end of the day. It was as simple, and routine, and magical as that. She was the soul of that kitchen, the real deal, and the recipes she made were like family stories: always a little different, but steady and true and shared. They brought people together and were always, always, delicious. Everything about this cookie recipe reflects the care and magic of the food she made. She shared this recipe with me years ago, and we eventually made and sold these in a bakery we owned together in the early 2000’s called Blue Gardenia. It was our best selling cookie, and for good reason. These little rounds of goodness are light and flakey and crunchy, and have enough chocolate to satisfy the ever-present need for “just a little MORE” chocolate in almost everything.
So here it is! Make, eat, enjoy and share with people that you love.
From our kitchen to your table. Nourish ~ Delight
Founder & CEO, Honey Mama’s
The Mama’s Mama’s Cookie
*I haven’t altered the original recipe much: I’ve made it gluten free, changed the oil from safflower to coconut, and swapped out bittersweet chocolate chips for Honey Mama’s chunks (Oh ya!)..
3 cups gluten free extra thick cut oats, toasted (I used Bob’s Red Mill)
2 cups raw almonds, toasted
2 cups gluten free flour (I used Pamela’s Artisan Mix)
1 t salt
1/2 t baking soda
1 cup extra virgin coconut oil (melted)
1 cup maple syrup
1 T vanilla extract
2 cups (4 packaged bars) cold Honey Mama’s bars cut into 1/2” chunks (I used Dutch for this recipe)
- Line a cookie sheet with parchment paper. Set aside.
2. Preheat oven to 325 degrees.
3. Toast the almonds and oats (this can be done at the same time on two racks in the oven). Spread oats in a single layer on a cookie sheet. Spread almonds in a single layer on another cookie sheet. Place in preheated oven and toast until just aromatic, 13-14 minutes. Remove from oven and allow to cool to room temperature
- With a large chefs knife, roughly chop all toasted almonds and about half of toasted oats (this can also be done by gently pulsing in food processor).
- In a large bowl gently mix together all dry prepped ingredients: almonds, oats, flour, salt, and baking soda
- Melt coconut oil (this can be done by placing a jar of solid coconut oil in a pot of hot water for a few minutes). Measure the melted oil.
- In a medium bowl combine all wet ingredients (melted coconut oil, maple syrup, and vanilla extract). Whisk until blended.
- Remove Honey Mama’s bars from fridge and chop into chunks with large chefs knife.
- Add wet ingredients and Honey Mama’s chocolate chunks into dry ingredients. Mix with a large spoon until integrated.
- Refrigerate cookie dough for 20 minutes
- Preheat oven to 375 degrees.
- Remove cookie dough from fridge and spoon portions onto lined cookie sheet. Use a quart size ball jar lid to shape cookies (place lid on sheet and fill 3/4 full, pressing dough to edges to form). Careful not to crowd cookies on sheet.
- Bake 18-21 minutes until golden brown.
Makes 20-24 cookies. Enjoy!