Coconut-almond Cookies

[Guest guest]

We wanted to name these the “wicked good” cookies or the “can’t stop eating

them cookies” :-)

 

 

 

The flour mix I used in these was equal parts arrowroot, tapioca and teff.

 

 

 

Coconut-almond Cookies

 

 

 

2 sticks (1 cup) Willow Run margarine

 

egg sub for 2 eggs – I used the flax gel (2 TBS flax in ½ cup water)

 

2 cups Sucanat

 

1 teaspoon Vanilla extract

 

 

 

Mix those in a bowl w/ hand mixer until smooth, then add;

 

 

 

2 teaspoons Xanthan gum

 

1 teaspoon baking soda

 

½ teaspoon sea salt

 

2 cups of gluten free flour blend

 

1 cup almond meal

 

1 cup coconut, flaked

 

 

 

mix until blended. You may need to chill a few hours, I did when I used

eggs, but not when I used the flax. Roll the dough into balls, place on

ungreased cookie sheets and bake at 350 degrees for about 15 minutes. The

size cookies I make yield 3 dozen and take 15 minutes to bake.

 

 

 

Let cookies sit a few minutes after they come out of the oven before

removing them to cool.

 

 

 

Hope y’all like them as much as we do.

 

 

 

Lisa in Missouri