In order to be successful, I make us these little bite sized treats that are grain free, dairy free, and easily adaptable to egg free as well.
Ingredients:
- 1/2 cup organic coconut flakes, finely shredded
- 1/4 cup melted vegetable oil (I used pecan oil for this batch, but coconut oil works beautifully!)
- 1/2 cup erythritol (Swerve is nice, but any will work)
- 1 egg (or replace with 1 Tbspn milled flaxseed + 3 Tbspn hot water)
- 1/2 tsp almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Directions: Mix all ingredients together and bake, on stoneware pans, at 325 degrees F for 20 minutes, or until cookies begin to golden around edges and bottom. Let cool. I like to use a small cookie scoop to quickly pop these onto the pan, and then lightly press them down with a fork. They will cook fine without being flattened, but they do not flatten and spread out in baking so you may prefer to press them down a bit.
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