Author Notes
Not only gluten-free, but entirely grain-free, these are great cookies for folks with food allergies. And, bonus - you get a "recipe" for home made coconut butter, too! —TheMommyBowl
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Ingredients
- Coconut Butter
-
5.25 ounces
unsweetened shredded coconut
- Coconut Butter Cookies
-
1
batch of coconut butter (from above)
-
1 cup
almond meal
-
1/4 cup
garfava flour
-
1/4 teaspoon
salt
-
1/2 teaspoon
baking soda
-
2 tablespoons
ground flax seed
-
6 tablespoons
hot water
-
1/3 cup
palm sugar
-
1 teaspoon
vanilla extract
-
1/3 cup
mini chocolate chips (optional)
Directions
- Coconut Butter
-
Put the coconut in a food processor and process until liquidy - about 10 minutes, scraping sides of the bowl occasionally.
- Coconut Butter Cookies
-
Preheat oven to 350 degrees.
In a small bowl, mix the almond flour, garfava flour, salt, and baking soda together.
-
Mix the flax seed and hot water together. Stir until gel forms.
-
To the bowl of the food processor with the liquified coconut butter, and the palm sugar, vanilla extract, and the flax seed mixture. Pulse until well combined.
-
Add the dry ingredients to the wet ingredients. Pulse until thick dough forms.
-
Stir in the chocolate chips.
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Roll small (1 T.) balls of dough, place on a parchment-lined cookie sheet and press with a fork in a criss cross pattern.
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Bake for 12-15 minutes. Cool completely before removing from pan.
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