Isn’t it pretty!
Side note: Yes, I know corn nuts are not healthy.
Now back to cookies!
- ¼ C coconut oil (solid)
- ¼ C allowed liquid sweetener
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ¼ tsp baking soda
- 5 Tbsp coconut flour
- ¼ C almond flour
- ¼ allowed chocolate chips
- Preheat oven to 350F. Line baking sheet with parchment paper.
- Mix together solid coconut oil, allowed liquid sweetener, vanilla and salt.
- Add baking soda, coconut flour, almond flour and mix until combined. Stir in chocolate chip cookies.
- Let cookie dough sit for 5-10 minutes so that coconut flour can absorb the moisture.
- Place cookie dough on prepared baking sheet in 1.5-2 tsp portions. Using your finger, spread out the cookie dough (they don’t spread like traditional cookies)
- Bake for 8-10 minutes or until golden brown. Let sit on baking sheet for about 5 minutes before moving to cooling rack. These cookies will be soft right out but as they cool they become chewy and delicious.
Allowed liquid sweetener – honey, maple syrup, rice bran syrup, tapioca syrup, corn syrup
Almond flour – try cassava flour or make your own sunflower seed flour
What is your favorite sensitivity-friendly cookie recipe?