Oh, yeah. I said it: paleo puff cookies. You're, uh.. drooling a bit. Yeah, just there. There ya go.
Another fantastic use (if I do say so myself!) of coconut flour in this recipe; if you haven't yet experimented with this ingredient of paleo gold, have yourself some paleo pancakes.
If you're baking for four or more, I recommend doubling the recipe. A tray of 10 cookies between myself and three of my loyal taste-testers disappeared in mere minutes. Of course, that might speak more to our ability to nom anything with sugar on top, but all the same. Better safe, you know.
- Parchment paper - not wax paper; it melts!
Need some? Try this: Natural Parchment Paper (Google Affiliate Ad)
Makes ~10 cookies
- 2 eggs
- 3/4 cup coconut or almond milk
- 2T coconut nectar
- 1t vanilla extract
- 1 lemon, juice and zest
- 3/4 cup coconut flour
- 1t baking powder
- 1/4t baking soda
- Dash of cinnamon
- Dash of sea salt
- Coconut or date sugar for sprinkling
- Coconut oil for greasing
1. Heat over to 350 F.
2. Mix wet ingredients (including lemon) in one bowl; mix dry (excluding sugar) ingredients in another.
3. Add wet to dry and stir until combined. Batter should be moist, but not runny; add more milk or flour as needed.
4. Scoop batter by tablespoon onto a cookie sheet covered with parchment paper. Sprinkle with sugar.
5. Bake for 10-15 minutes until bottoms are brown and tops are lightly crisped.
6. Cool and enjoy!
I don't have a mini muffin pan, but I'm curious as to how these cookies would turn out as mini muffins. Any adventurous chefs out there? Tell me if it works!