OK, so these cookies aren’t completely devoid of “flour” as the recipe calls for both coconut and tapioca flour. But as far as the colloquial term goes, yes, these sweet, nutty bites are free of refined white, or “enriched wheat,” flour. Hooray!
Enjoy each bite knowing it’s made with whole, nutritious ingredients. Serve with large-brimmed glasses filled with homemade dairy-free milk for dunking!
Makes 12 cookies
Ingredients
1 egg + 1 yolk
1/2 cup coconut butter
1/2 cup honey
1 tsp. vanilla
1/2 cup coconut flour
1/4 cup tapioca flour
1/2 tsp. baking soda
1/2 cup chopped macadamia nuts
1/4 cup unsweetened coconut flakes
Pinch sea salt
Directions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In large bowl, whisk egg. Add coconut butter, honey and vanilla; mix until creamy. Set aside.
- In another bowl, combine coconut flour, tapioca flour, baking soda, salt, macadamia nuts and coconut flakes. Thoroughly combine wet and dry ingredients.
- Mold dough into 12 balls. Gently press each ball down onto cookie sheet (until they’re about half the thickness).
- Bake 10 minutes. Cool on rack before serving.