I know, I know; it’s been a while.
There was a big change with my job, and I’ve been crazy busy lately. But I’m trying to refocus and get back to cooking. And blogging about it. I’m actually doing a detox right now (Core Restore). So I’m on a very restricted diet. But I’m still craving cookies of course. I threw these together to treat myself for making it through the first 4 days of the detox. 3 more to go! Once I’m finished with the detox I plan on putting up a post about how it went and what I ate during it.
I got up early to vote today and I hope you voted too!
Spicy Coconut Cookies (Printable Recipe)
1 cup Earth Balance organic coconut spread (or other butter/butter substitute of your choice)
1 cup date sugar (this is just dried and ground up dates, you can find it at Whole Foods and most health food stores, or use a different sweetener of your choice)
1 flax egg (1 tablespoon ground flax whisked with 3 tablespoons water)
1 teaspoon vanilla
1/2 cup brown rice flour
1/4 cup tapioca flour
1/3 cup sorghum flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
unsweetened coconut flakes
- Whip together the coconut spread and date sugar in mixer for a few minutes.
- Add the flax egg and vanilla, mix. Scrape down the sides of the mixing bowl.
- Mix in the flours, spices, baking powder and soda and salt until combined.
- Turn dough out onto parchment or wax paper. Form into a log for whatever size cookies you want to make. I made tiny little three bite cookies. Refrigerate for 1 hour.
- Preheat oven to 350. Cut cookies out of your dough log. Place them on a parchment-lined or greased (if you’re out of parchment like I was) baking sheet. Top with shredded coconut and sliced almonds. Bake for 10 minutes.
- Enjoy right out of the oven and they will be soft, or wait until they cool and form a crunchy crust.
From Sarah’s Kitchen, With Love