Cheesy, I forgot that you asked about the cookies I made on Easter that I sort of made up to enjoy. Here it is, if you can tolerate almond flour.
3/4 cup almond flour + 2 tbsp. 1/4 cup coconut flour 1/2 tsp. baking soda 8 tbsp. butter (ghee, olive oil, use whatever you prefer) 3 tbsp. vegetable glycerin (this was my substitute for sugar) 1 egg or substitute (I just used an egg white) 1 1/2 tsp. vanilla 3/4 cup unsweetened coconut
Preheat the oven to 375. Blend together the butter and glycerin. Beat in the egg and vanilla. Mix the flours and baking soda in a separate bowl. Add this to the butter/egg mixture. Stir until smooth and blended. Stir in the coconut. Drop by teaspoonfuls onto a pre-greased cookie sheet. Bake about 8-10 minutes or until brown on the sides. Remove from oven and allow to cool for 2 minutes on the cookie sheet before transferring to cooling rack.
(I sort of made this up from an adapted recipe I saw to make it more candida friendly. Crumbly cookie, but I did not think it was bad, not over-powerly sweet, but just enough. Like I said, my gluten free friend at Easter appreciated this, and thought they were good! Enjoy!)
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