Homemade Rustic Coconut Cookies
Dying for a nice cookie the other day I decided to bake these rustic delights. Rustic because they are not cut perfect but who cares when they tasted luscious. To complement these heavenly creations I mustered up a hot ginger cocoa made from coconut milk (1 cup coconut milk, ½ teaspoon ginger powder, 2 tablespoons organic cocoa powder, pinch of vanilla powder, 1 teaspoon rice syrup; heat in a saucepan).
The recipe is gluten-free and only uses a natural form of sugar, rice syrup. The coconut flour is rich in dietary fibre and protein. How could you resist?
1 cup Coconut Flour
½ cup Desiccated Coconut
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Cardamom
2 ½ Pecans, Almonds, Walnuts
1 tablespoon Chia Seeds
Pinch Vanilla Powder
Pinch Himalayan Rock Salt
¼ teaspoon Baking Soda
2 tablespoon Rice Syrup (you can adjust this to cater for your sweet buds)
¼ cup Coconut Oil
6 Free Range Eggs (this will moisten the batter up as coconut flour can be dry)
Preheat the oven 180c.
Chop nuts, you can pop them in a bag and bash them with a rolling-pin or break them up with your hands.
In a large mixing bowl add all dry ingredients and combine.
In a separate bowl mix whisk eggs, oil, rice syrup and pour into the dry mixture.
Mix all ingredients. The batter should be thick and moist.
Line a baking tray with greaseproof paper. Scoop batter onto the tray. Smooth out the mixture with your spatula ½ inch thick. Place in the oven at 180c for 25-30 minutes until golden brown.
Remove grease proof paper, cool on a wire rack, cut into squares or triangles.
Eat Real, Great Feel!