Maple Nut Cookies
photo by Catthingsmybellylik
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
16 cookies
ingredients
- 59.16 ml maple syrup
- 236.59 ml quinoa flour
- 118.29 ml coconut flour
- 118.29 ml coconut oil
- 9.85 ml vanilla extract
- 118.29 ml sliced almonds
- 2.46 ml baking soda
- 2.46 ml baking powder
- 118.29 ml coconut milk (or almond)
directions
- Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
- In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
- Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
- Fold in the almonds.
- Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.
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Reviews
-
Hmmmm, I'm not sure what went wrong. I'm sure it is my fault. My cookies did not look like the ones in the photo. Mine were more lumpy with bits of almond sticking out everywhere. They got golden on the bottom, but were just like dough all the way through. The dough was very dense and didn't seem to cook. Three days later they were covered in mold. Not dry at all. If I had cooked them longer, they would have been black on the bottom. I used coconut milk from a can, from the Asian grocery. Was I supposed to use the coconut milk that you buy in the grocery store in the dairy section, next to the soy milk, etc? That is the only thing I was not sure of. They tasted best when cool rather than hot from the oven. The taste was nice, a good cookie, but I did something wrong. I'll have to try again with the other coconut milk. :-)