Coconut cookies

By sandycon

Ingredients

• Wet stuff-
• 3 T ground Flax (or 1.5T ground Chia)
• 1 Cup Organic Coconut milk (full fat) (Learn to make your own here!)
• 2 T Organic Almond Butter (if you are baking them don’t worry about it being raw)
• 1/4 Cup Virgin Coconut Oil (Find it in Bulk HERE)
• 1 T Apple cider vinegar
• 15-20 drops liquid Vanilla flavored Stevia
• 1/4 tsp Vanilla powder (or alcohol-free vanilla extract)
• Dry Stuff-
• 1 Cup Organic Almond Flour (or raw Almond meal for raw version)
• 1/2 Cup Coconut Flour
• 1/2 Cup unsweetened Coconut Flakes
• 1 tsp non-alum, grain-free baking powder (optional; omit for raw version)
• 1 tsp non-alum baking soda (optional; omit for raw version)

Details

Servings 1
Adapted from therenegadekitchen.com

Preparation

Step 1

How to do it
Step 1 – Place all of the “wet stuff” in a bowl and blend well with a hand mixer.
Step 2 – Mix together “dry stuff” in a separate bowl with a wooden spoon or spatula.
Step 3 – Pour “dry stuff” into “wet stuff” and continue to blend with hand mixer until well mixed. Mixture will start to look crumbly.
Step 4 – Use your hands to form the dough into a ball, making sure that it sticks together well. If not, add a tiny bit more coconut milk or oil.
Step 5 – Now you can roll out the dough to about 1/8inch thick and cut with cookie cutters OR take small balls of the dough and just flatten with your hands.
Step 6- Place cookies on cookie sheet and bake at 350F for 15min OR place on the dehydrator mesh grid tray and dehydrate at 145F for one hour and then at 115F for another 4-6 hours (or to desired texture is achieved)