‘Home is where heart is. Heart is where cookie is. Math clear: Home is cookie’ – Cookie Monster
This recipe uses coconut flour, used predominantly by the paleo community for its high fibre, low carbohydrate quality. The flour has good fats and protein, is nutritive and satiating.
Coconut flour absorbs more moisture than other flours, making the product denser and heavier. It has a nutty, sweet taste, which Mr B loves. If you don’t like the taste of coconut, then substitute in a little almond flour.
Due to its high fibre content, including coconut flour in your diet promotes stable blood sugar, good digestion and heart health. It may also support a healthy body weight as part of a balanced diet.
Coconut is considered a divine plant in the Vedic traditions. It is used in sacred ceremonies. It is considered a stress buster, good for the digestive and metabolic systems.
Ingredients
- ½ cup almond butter
- ¼ cup maple syrup
- 1 tsp. vanilla extract
- 1 egg
- ½ tsp. flaky sea salt
- ½ cup coconut flour
- ½ tsp. baking powder
- ¼ cup coconut sugar
- ½ tsp cinnamon powder
Method
- Preheat the oven to 350F
- Stir together the almond butter, maple syrup, vanilla and stir till well combined
- Add the egg and mix thoroughly
- Add the salt, coconut flour and baking powder. Mix well.
- Combine the coconut sugar and cinnamon in a separate bowl
- Roll the dough into 10-12 small balls and roll in the cinnamon sugar
- Place on a parchment lined baking tray and bake for 12 minutes
- Let cool to room temperature, this will firm them up
