This recipe comes from Have Cake, Will Travel (a blog that I visit almost everyday!). Although crispy right out of the oven, these soften after storage. They may fall apart & become a little crumbly, but still are yummy in my tummy.
~*~Brown Rice-Spelt Cookies
1/2 cup brown rice flour
1/2 cup spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup coconut oil
1/4 cup + 2 tblspn maple syrup
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1/4 cup flaked/shredded coconut
1/4 cup white chocolate chips
1/8 cup carob chips
1/3 cup brazil nuts, chopped
1/2 cup brown rice flour
1/2 cup spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup coconut oil
1/4 cup + 2 tblspn maple syrup
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1/4 cup flaked/shredded coconut
1/4 cup white chocolate chips
1/8 cup carob chips
1/3 cup brazil nuts, chopped
- Preheat oven 350F. Line cookie sheet w/ parchment paper.
- Whisk together dry ingredients in a medium size bowl.
- In a large bowl, whisk together wet ingredients until thoroughly combined.
- Stir dry ingredients into wet ingredients & fold in coconut, chips & nuts.
- Refrigerate dough for about 15 minutes.
- Scoop dough with a large ice cream scooper and place 2 inches apart. No need to flatten cookies.
- Bake for about 15 minutes, for soft cookies. Makes 7 large cookies.
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