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- 1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
- 2 tablespoons virgin coconut oil [1]
- 2 tablespoons coconut cream concentrate [2]
- 4-6 tablespoons whole organic sugar [3], depending on your taste
- 1 tablespoon organic cornstarch [4]
- 1 tablespoon coconut flour [5]
- 2 cups shredded coconut [6]
- ½ cup coconut flakes [6]
- 2 teaspoons vanilla [7]
- 1/2 teaspoon almond extract [7]
- 1/2 teaspoon Himalayan salt [8]
- 24 whole almonds or walnut halves for garnish
- Coconut oil [1] for greasing pans
Preheat oven to 400 degrees.
Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.
Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.
Recipe submitted by: Kai, Lakeport, CA