Prep 10 mins
Cook 0 mins
Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.
- 6 large eggs
- 1⁄3 cup unsalted butter, melted (can use coconut oil for vegan version)
- 1⁄4 teaspoon fine sea salt
- 1⁄2 cup molasses
- 3⁄4 cup brown sugar (VERY lightly packed)
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon, preferably Ceylon cinnamon
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup coconut flour, sifted
- With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
- Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
- Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.
The major problem is that the baking temperature is not listed. But that's what I get for trying a six year old recepie that doesn't have any reviews whatsoever.