Gluten-Free, Coconut Cream Bliss Cookies
Servings: About 24
Preparation Time: 15 minutes
Ingredients:
- 1 1/2 cups Coconut Cream Concentrate
- 1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
- 1 1/4 cups arrowroot powder
- 1/2 cup whole sugar, rounded
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Directions:
Preheat oven to 325 degrees F.
Heat the Coconut Cream Concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.
In a large bowl, mix the arrowroot with the sugar and salt.
Add the Coconut Cream Concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.
Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.
Bake in preheated oven for 20–30 minutes or until the cookies hold together and are very lightly browned on the bottom.
Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, and then they’ll be easy to remove.
Recipe and photo submitted by Lindsey, CO.
