Recipe courtesy of Psychologies Magazine (April 2019) and taken from Recipes for Your Perfectly Imperfect Life by Kimberly Snyder.
Coconut oil increases metabolism and provides sustained energy. Here, flakes accentuate earthy coconuttiness.
Makes 16 cookies
2 cups Gluten-free Flour Mix
1/2 tsp baking soda
1/2 tsp guar gum
1/2 cup coconut sugar
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup coconut nectar
1 tsp vanilla extract
1/3 cup almond milk
1 cup coconut flakes
Step One : Preheat the oven to 160oc / 325oF / Gas mark 3. Line a baking sheet with parchment paper and set aside.
Step Two : In a large bowl, whisk together the Gluten-Free flour mix, baking soda, guar gam, coconut sugar and sea salt. Make a well in the middle.
Step Three : In a separate bowl, combine the melted coconut oil, coconut nectar, vanilla extract and almond milk, and stir well. Pour the liquid into the well in the flour mixture. Stir in the coconut flakes.
Step Four : Shape about 1 tablespoon of the mixture into a ball and place it on the parchment-lined baking sheet. Gently flatten it with the palm of your hand so it pushes outward into a flat cookie shape. Continue until all the dough is formed into cookies, being sure to space them out.
Step Five : Bake the cookies for 13-14 minutes, until they are golden brown. Transfer them from the baking sheet to a wire rack and allow to cool for at least 15 minutes before serving.