I’ve been trying to come up with a recipe that uses coconut flour for a while now. That damn flour, as nutritious as it is, it’s pretty darn hard to work with. The key, after many attempts, is the complementary flours you put with it. In this case, almond and arrowroot flours. If you are omitting grains in your diet, this is your cookie!
Coconut flour is gluten free making it an ideal choice for gluten sensitivities. It is also high in fibre and protein.
I came across Crofter’s Superfruit Spread which is organic, GMO-free and Canadian made. Yumberries, raspberries, morello cherries and concord grapes make up this amazing spread which you can purchase at Well.ca. It is the only spread that I have come across that actually expires after 2o days. That’s a good thing!
Note: I made these for my husband so I used an organic egg. However, it can be made vegan using a flax egg but full disclosure: I didn’t attempt so I am not entirely sure how they fair.
- ¼ cup coconut oil plus 1 tablespoon, melted
- ¼ cup maple syrup
- 1 organic, free-range egg or 1 flax egg
- ½ teaspoon vanilla extract
- 1 pinch of sea salt
- ⅓ cup almond flour/meal
- ⅓ cup coconut flour
- ⅓ cup tapioca flour (I actually used arrowroot flour)
- Crofter's Superfood Organic Superfood Spread or any organic low-sugar jam.
- Preheat your oven to 350 degrees F.
- Mix all wet ingredients together. Add all flours and mix until fully incorporated.
- Roll into small balls and place on parchment paper.
- Use the back of a teaspoon to create a "thumbprint" fill it with about 1 teaspoon of jam.
- Bake for about 12 minutes. Depending on your oven, it may require an additional 1-2 minutes but be careful not to burn!