A sweet treat for friends and family!
These wheat-free cookies will satisfy your occasional craving. Replacing wheat flour with coconut flour yields a somewhat heavier, less cohesive cookie. But once your friends and family get familiar with the slightly unusual texture, they will ask for more. This is a basic cookie recipe that can be modified in any number of delicious ways. Chocolate lovers, for instance, can add semisweet chocolate chips and leave out the allspice, nutmeg and ginger to make a healthy wheat-free equivalent to chocolate chip cookies.
Makes about 25 cookies (2.5" round):
2 cups coconut flour
1 cup walnuts, finely chopped
3 tablespoons coconut, desiccated
2 tablespoons Truvia, 1/2 teaspoon stevia extract powder, or 1/2 cup granulated Splenda
2 teaspoons cinnamon, ground
1 teaspoon allspice, ground
1 teaspoon ginger, ground
1 teaspoon nutmeg, grated
1 teaspoon baking soda
1 cup sour cream or coconut milk
1 cup walnut oil, extra light olive oil, melted coconut oil, or melted butter
1/2 cup sugar-free vanilla syrup (DaVinci and Torani make good ones)
3 large eggs, lightly beaten
1 tablespoon lemon zest, grated
1 teaspoon pure almond extract
Milk, unsweetened almond milk, or soy milk (optional)
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