No eggs, dairy, or gluten—I made this recipe for my grandson who is allergic to eggs, dairy, and gluten but not nuts. Go figure.
Coconut, Almond, Flax Cookies
Servings: approximately 2 dozen cookies
Ingredients:
- 1/2 cup chopped almonds
- 1/4 cup ground flax seeds
- 3/4 cup water
- 1/2 cup coconut oil
- 1 cup whole sugar
- 1/4 teaspoon Himalayan Salt
- 3/4 teaspoon almond extract
- 1/2 cup coconut flour
- 1 1/2 cups coconut flakes
Directions:
Preheat oven to 375 degrees F. Toast almonds, if desired, on a cookie sheet for about 6–8 minutes.
Mix ground flax seed (preferably fresh ground) with water and let stand for 4–5 minutes to thicken.
Mix coconut oil, sugar, salt, flax seed mixture, and almond extract. Stir in coconut flour, coconut flakes, and almonds and let batter rest for 4–5 minutes to allow it to thicken slightly.
Place spoon-sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.
Recipe submitted by Jerry, Holly Lake Ranch, TX.
