Friday, September 7, 2007

Brown Rice & Spelt Flour Cookies

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.
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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
  • 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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