Wednesday, January 9, 2013

Gluten Free Almond Coconut Cookies

These cookies didn't turn out as planned.  In fact, I forgot to add the baking soda!  I don't think it will make that much difference, but I will post another picture later if it changes them drastically. 

2 cups fine ground almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut sugar crystals
1/4 cup unsweetened shredded coconut
2 T flax meal
1 scoop pea protein powder (optional)

3 tablespoons coconut oil, melted
2 tablespoons ghee melted
1 tablespoon vanilla extract
1/4 cup or more water

Preheat the oven to 325 degrees.

In a medium sized bowl, combine the dry ingredients and mix well.
Put the coconut oil and ghee in a small bowl and heat until melted (very short time) in the microwave or stove top.
Add the oil, ghee and vanilla to the dry mixture.  Mix.  Add 1/4 cup or more water until the mixture become moist and holds together.  It will be moist, but not sticky.

Roll out on wax paper and cut to size.  Put on lightly oiled cookie sheet and bake at 325 degrees for 10 to 12 minutes.  Watch them closely!  Thinner cookies won't take as long. Remove when they are light brown around the edges.

Leave cookies on the cookie sheet until cool. They are fragile, but they firm up as they cool.  Let them cool completely before you try to remove them from the cookie sheet.

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