Coconut Almond Cookies
Kimberly
20
10 minutes
10 minutes
Sweet Treat
Light, slightly chewy and super yum!
An innocent sweet treat perfect as they are or indulge with a swizzle of melted chocolate or luscious essential oils. Why not?
This recipe can be easily used to add different flavours - a teaspoon of turmeric, or 1/4 cup of cacao. Versatile and irisistable.
Ingredients
2 1/2 cups almond meal
- 1 cup unsweetened shredded or desiccated coconut
- 1 teaspoon baking powder
- pinch of unrefined salt
- 3/4 cup rapadura or coconut sugar
- 2 free range eggs
1 tablespoon Aroma Spice
- 1/4 cup of coconut oil (melted but not hot)
- 1 1/2 teaspoons of vanilla extract
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4 drops of lime essential oil (I use Twenty8 Essentials)
OR 1/2 cup of choc chips (melted for drizzling or mix in whole)
Directions
In a large bowl whisk the almond meal, coconut, baking powder, Aroma Spice, salt and sugar until lump free. Add choc chips now if you're going that way.
- In a separate bowl whisk the eggs for a full minute, no skimping!
- Add the melted, but not hot, coconut oil, vanilla extract and essential oil (if using) to the eggs and whisk to combine
- Add the dry ingredients to the egg mix and combine using a wooden spoon or spatula. Get yours hands dirty if you prefer!
- Place covered in the fridge for a couple of hours if you like them a nice tight ball but to be honest, who can wait for that?!
- Roll them into golf balls and flatten with a fork. They don't spread much when cooking.
- Bake at 190C for about 10 minutes or until edges are golden
- Allow to cool a little before stopping yourself from devouring the lot! Again, to be honest, who can wait for that?!