22 January, 2014
coconut almond cookies with a hint of chocolate (gluten free)
Ever had the experience of breaking open a fresh coconut, only to find it rotten? It happens to me every once in a while. Thankfully, there is frozen coconut which works just as well, not in all recipes, but at least some.
Here’s one, a very simple recipe to make delicious, soft cookies.
Preparation time: 15 minutes to prep dough, 16 minutes to bake. Makes 20-24 cookoies
shredded coconut- 1 cup
almond flour/meal- 1 cup
Ragi (finger millet) flour- 1/2 cup
cocoa powder- 2 tbsp.
dark brown sugar- 4 tbsp.
melted butter- 1/2 cup
1. Preheat oven to 350 °F.
2. Mix all ingredients together in a bowl.
3. Shape into small balls with hand and flatten onto a parchment-lined baking sheet.
4. Bake for 16 minutes and cool on a wire rack.
5. Store in an air-tight container.
Simple as that!