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| Coconut Einkorn Cookies Recipe |
| photo by recipe author |
Servings: 12-15
Preparation Time: 40 minutes
- 2/3 cup organic
whole cane sugar [1] - 2/3 cup organic
grass-fed butter [2], softened - 1
egg [3] (room temperature) - 1 cup
Einkorn all purpose flour [4] - 1 cup
organic shredded coconut [5]
Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.
At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.
Cover dough and refrigerate for 1/2 an hour.
Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.
Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.
Remove and let them cool on a cooling rack.
Store in an air tight container.
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