Gluten Free Coconut Cookies
Makes about 15 cookies
Gluten free baking can be easy! These moist chewy cookies are simple and delicious - everyone will love them.
Brazil nuts, walnuts or almonds can be
used instead of cashew pieces.
Maple syrup can be used if sugar is a problem.
½ cup cashew pieces
½ cup sunflower seeds
1 cup coconut
2 T arrowroot
½ t baking soda
½ t salt
1 egg
1 t vanilla
60 grams melted butter or coconut oil
6 T unprocessed cane sugar or brown sugar or maple syrup
1. Heat oven to 180 degrees Celsius.
2. Grind
nuts/seeds in a good blender until fine (or do in small batches in a
nut/coffee grinder). Mix with the other ingredients.
3. Take one heaped tablespoon of mixture at a time and place on a
greased oven tray. Shape slightly by pressing together.
4. Bake for 10-15 minutes until brown.
5. Allow cookies to to cool before storing.
They
will keep at least a week in an airtight container. If you want to keep
them longer, pop them in the freezer. Only defrost what you need for the next day.
NOTE: After baking, although an appealing brown on the outside, these cookies often turn out to be green inside! A bit of researrch reveals that this is probably due to naturally occurring chlorogenic acid that is found in plant leaves and stems and also in the sunflower seeds. Chlorogenic acid is an antioxidant and is one of the reasons that sunflower seeds are good for you (sunflower seeds are also a great source of vegetable protein, potassium, vitamin E, and other vitamins and minerals). When chlorogenic acid meets alkaline baking conditions (i.e., if you add baking soda), it turns a dark green. This completely harmless effect happens after the cookies completely cool down (and increases with additional hours.) Green cookies!
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