This is usually when I find my best recipes. Today was no exception. I have hardly anything in the house. But sometimes having nothing can create the most simple (and I like simple) recipes, which are also extremely delicious.
Make these immediately. My kids and I just devoured one batch in a matter of two minutes, which is about how long they took to make. In fact, better make two just so that you have some for later.
Typically, coconut recipes require a lot of eggs to keep them together. But these cookies are different. They hold together just fine with the few ingredients that are required. In fact, keeping the eggs out of this recipe allows the coconut to get super crispy. Best of all, these cookies are completely allergen free. No gluten, soy, eggs, corn, sugar, dairy. Winner winner cookies for dinner!
Easy Peasy Coconut Flour Cookies
3 Tbsp Coconut Flour (I use Trader Joes Brand because it's fantastically tasty and easy and cheap ... 3 things I'm notorious for).
2 Tbsp Cold Coconut Oil (cold meaning in solid form ... Not melted).
1 Tbsp Maple Syrup
1/4-1/2 tsp vanilla (optional)
1/2 tsp cinnamon (optional)
Pinch Sea Salt
• Smoosh ingredients together with a fork until blended and evenly consistent.
• Roll into tiny bite-size balls and place on parchment lined cookie sheet (don't skip the parchment).
• Flatten with finger, then make cross-hatch marks with fork.
• Bake at 365 for 10 minutes max. These burn easily, so keep a close watch.