This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
I always wanted to be the mom who was all, “Surprise! I made us a treat this afternoon! Just because I love you!” You know, the kind of mom who delights in the spontaneous little things. The kind of mom who can restart a rough day with something out of the ordinary … something like milk and cookies for no reason. Rarely am I that mom all day, most times it’s just an hour or two within a regular day. Some days I am closer to fun mom’s evil stepsister. And on those days, we better all watch out – me included! The good news is, I’m trying. I’m trying to be a milk and cookies kind of mama, because she makes memories and loves life. And those 2 things are really important to me.
The other day I got fed up with my to do list. It was keeping me from making memories and loving life, from doing simple things like making cookies out of the blue. I’m always lamenting how fast time is going, how quickly my little ones are growing up and, working backwards, I determined that my well meaning to do list was actually doing me a disservice. It was guiding my day too strictly. So, I started a new kind of to do list. I think I’m calling it “The Top 5” and it’s just that, a list of only 5 things. Every day I make a to do list that is capped at 5 things, the 5 priorities, no more. After that, if something else “important” gets done, awesome, if not, no worries!
Today’s top 5 included a cookies and milk break with our stack of library books (Lily the Unicorn and Max the Brave were our big winners)! Jemma was thrilled because, of course, we made a gluten free cookie so she wouldn’t miss out. These macaroon cookies are the absolute best dessert whether you’re gluten free or not. Seriously, such a treat! And, the milk that accompanied them was pretty spectacular too. You see, we gave a2 Milk® a try and it’s different and awesome in so many ways.
Milk tends to bother some people, me being one of them, and it has been interesting to see what dairy products I’m more sensitive too. Thanks to the a2 Milk Company™ I learned that the A1 beta-casein protein is often the reason behind post-dairy digestive discomfort when it comes to milk. That A1 protein is found in all conventional and organic milks in the U.S. But, a2 Milk® comes from specially selected a2 cows, eliminating many people’s digestive issues. These cows naturally produce milk without the A1 protein which makes enjoying milk and cookies a reality for folks who have formerly been sensitive to dairy! I could go on and on about the science behind the protein in milk because it was really interesting for me to learn, but basically, when milk started being conventionally produced the stress of high output and environment changes created a protein variant, A1, which was never intended to be a part of milk. In fact, all other mammal milk (goat, sheep, and human) only has the a2 protein! It’s what is natural and best for us to consume!
Learn more about the a2 Milk Company™ to see if it would be a good fit for you and find a store local to you that carries a2 Milk®, then whip up these gluten free macaroon cookies to accompany a glass of farm fresh goodness! Enjoy!
- 2 1/2 cups almond meal
- 1/2 cup chocolate chips
- 1 cup shredded coconut, unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup brown sugar
- 2 eggs
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- In a large mixing bowl, whisk together all of the dry ingredients. Crack your eggs into a separate bowl and thoroughly mix the white and yolk together. Melt the coconut oil on the stove or in the microwave and stir in the vanilla.
- Create 2 wells in your dry ingredients and pour the eggs into one and the coconut oil vanilla mixture into the other. Mix everything together, cover with plastic wrap, and refrigerate for at lest 30 minutes. While it chills, preheat your oven to 375 degrees.
- It is very important to create 1 1/2 inch uniform balls when scooping this dough, so it is my preference to use a cookie scoop rather than eyeballing it. Once scooped and placed on a baking sheet, cut a piece of parchment paper to lay ON TOP of the cookies. Use a large spatula to press each cookie into a disc rather than a ball. This helps them bake easier/better ... just trust me even though it sounds like a random extra step.
- Remove the parchment paper before putting your baking sheet in the oven and bake for 12-15 minutes. Check at 12 minutes and rotate your baking sheet for a few extra minutes if needed. Allow to cool for 5 minutes on the baking sheet and then move to a cooling rack to help them firm up.
These cookies sound amazing! I’m very curious about the milk too. I had learned about goat’s milk being a good alternative too, but it definitely tastes quite different. Not a big deal in cooking in my opinion, but definitely not as good for just dipping cookies into!
These look so yummy!
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Gir Leiteiro