|Flour Free Coconut Cookies|
|photo by recipe author|
Servings: Makes 4-5 dozen cookies
Preparation Time: 40 minutes after soaking
- 1 cup dry brown rice
- 1/3 whole millet
- 1 cup water
- 3/4 cup honey
- 1/4 cup coconut oil
- 1/3 cup ground flax
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 4 cups shredded coconut
Soak brown rice and millet in plenty of water (plus 1 tablespoon apple cider vinegar) for at least 8 hours, or overnight.
Preheat oven to 350 degrees F.
Drain and rinse, then combine with the rest of the ingredients, except for the baking powder and coconut, and blend until smooth. Combine coconut and baking powder in a large bowl, then add blender batter and mix well.
Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 25 minutes, until lightly browned (like a nice macaroon!).
Variation: for Chocolate Coconut Cookies- add 1/2 cup of cocoa powder to blender mixture.
Tip: These cookies freeze well, so don’t worry about making too many!
Recipe submitted by Kim, Lebanon, NH