Über-Cookies Gluten free Sugar free & Dairy free
All cookies in my kitchen are: -Glutenfree -unrefined Sugarfree -Dairyfree -Nutritious These are some coconutty cookies and this recipe makes approximately 20 pieces.
- Glutenfree Oatmeal (1.5 cup)
- Coconut flour (0.5 cup)
- Erythritol (sweetener) (0.5 cup)
- Vanilla powder (1 tsp )
- Sea salt (0.25 tsp )
- Extra Virgin Coconut Oil (0.25 cup)
- Egg (1 - 3)
- Coconut nectar (2 tbsp)
- Cacao nibs (0.25 cup)
Preheat oven to about 180 degrees Celcius.
Mix all dry ingredients (oatmeal, coconut flour, sea salt, vanilla flour, erythritol, cacao nibs) in one large mixing bowl.
Note #1: Erythritol is a sugarfree sweetener from birch bark. It is safe for people who suffers from candida. You may substitute it for other sweeteners such as cane sugar, beet sugar, coconut sugar etc.
Note #2: You could substitute cacao nibs for chocolate chips if you cannot get them.
Note #3: For crunchier cookies, use 2 - 3 eggs instead of 1.
In a separate mixing bowl, mix all the wet ingredients (egg, coconut oil, coconut nectar) with a whisk.
Mix the wet ingredients into the dry ingredients and hand mix then until well incorporated.
With a small ice cream scoop, divide the cookie dough up. Then press them down to flatten the cookies.
Put tray into the oven. Bake for about 10 minutes or until slightly brown. Remove from oven and let cool. The cookies will be soft to touch and will harden after they cool down.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.