I’ve been dabbling in gluten and grain free foods and decided it was high time to give coconut flour a try. I’m always intimidated to concoct my own recipes when it comes to using pricier ingredients, but luckily, these came out well!
You will need:
1/2 Cup Coconut Oil (Or Soft Butter)
1/2 Cup Organic or Natural Peanut Butter
1/2 Cup Rapadura
1/4 Cup Honey
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Pastured Egg
1 Cup Coconut Flour
Preheat oven to 375*.
With a mixer, mix coconut oil and peanut butter together thoroughly. Continue mixing and add Rapadura, honey, baking soda and baking powder.
Add egg and mix well. Finally, mix in flour on high speed until dough is well combined.
Drop dough by tablespoonful on a baking stone or greased metal baking sheet. Using a fork, smash down the tops of the dough in both directions to leave a fork “criss-cross” pattern on the top. You can sprinkle a teensy bit of Rapadura on top of each cookie before baking for some extra sweetness.
Cook for 10 minutes at 375*.
Cookies will be soft and a bit crumbly. You can squish them together a bit while they are still very warm to help them stay together better. The texture is not the same as white flour, but these are some very good cookies- and they are totally grain and dairy free!