So I know everyone has been feeling the effects of this crazy stay at home order. And I know that some people panic more than others, and that a lot of people panic at the grocery store and buy unnecessary amounts of food. Yes, I’m talking to you.
A couple weeks ago I got an email from my food distributor. They are the biggest organic food distributor in the country, but I also bet they don’t come close to some of the larger food distributors that bring you lesser quality food. The email basically said that food ordering had increased 200-500% and that the food chain was not broken; as long as we don’t break it. It was kindly asking that accounts not order more food than they need. It clearly stated that they are working hard, working as usual, staying safe, and continuing to bring us food and that everything would be restocked, so to calm down a little bit.
I wanted to share this with you because I hope it brings you some calm. I hope it maybe saves you from purchasing all the flour at the grocery store, just because you can. Do you usually purchase all the flour? If the answer is no, then don’t do it now. The important thing to remember is to keep your food buying normal. Buy what you normally buy, and don’t stock up because it’s not necessary. And if everyone stops stocking up, then the grocery stores will go back to normal. It’s as simple as that.
Because I’m trying to do my part in all this, I am actually buying less! And I’m using up older ingredients in my pantry that might have otherwise sat around. So, for the recipe I’m sharing today I am calling them Pantry Cookies because you can use almost anything you have in your pantry to make them. I created a really simple and easy cookie dough recipe that uses honey for some added sweetness. I bet you all have some honey hiding somewhere that maybe you forgot about? Because of the addition of the honey, I didn’t use vanilla extract. I am trying to conserve that as it’s still extremely expensive and well, being a business owner, I pay myself last or not at all during tough times. So expensive things are the last thing I need to be buying right now! Honey also goes with a lot of ingredients, so if you have different things like chocolate chips, white chocolate, dark chocolate, nuts, dried fruits – honey is a great base flavor to compliment all of those things!
So, what was in my pantry? Of course, I had coconut. I don’t use the fine shredded coconut as much as the wide flake, so I used my fine shredded coconut in these cookies. I also have a bag of cashews that I’ve been snacking on, so I thought I’d use those. I topped my cookies with sugar and sea salt because I wanted them to be sweet and salty, given the cashews. You could omit that or leave it if you add nuts into your cookies. This recipe is so super adaptable and oh so delicious!
Makes 18 cookies
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
21 grams (1 tablespoon) organic raw honey
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
85 grams (1 cup) organic fine shredded coconut
85 grams (heaping 1/2 cup) organic roasted & salted cashews
1 teaspoon organic cane sugar
1 teaspoon fine sea salt
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly.
In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Add the flour mixture and the coconut and cashews, and mix on low until combined into a stiff dough.
Using your hands, form 18 balls of cookie dough and flatten them so they are 2-inches in diameter. Space them at least 1-inch apart on the cookie sheets.
To make the topping: In a small dish mix together the cane sugar and sea salt.
Bake for 11 minutes or until golden brown. Sprinkle with the topping immediately after coming out of the oven. Let cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!