Grain Free, Nut Free, Egg Free Coconut Cookie
perfect for Lunchboxes
Ingredients
2T coconut flour
30g coconut sugar
90g tapioca starch
50g coconut oil
30g rice malt syrup
1t vanilla extract
1/2t bicarb soda
Method
Blitz the coconut sugar in Thermomix until fine, 130 seconds, speed 10
Add remaining ingredients and combine, 30 seconds speed 4
Scrape down well and repeat
The mix will not come together in a ball, but look like moist bread crumbs
(do not be tempted to add more moisture)
Tip out into a bowl and using your hands bring the dough together into a ball
Carefully press small tsp size balls into discs using the palm of your hands
(The mix will fall apart if you try to roll into balls in your hands)
Place onto a lined baking tray
Bake for 10 minutes 180 degrees celcius
Remove from the oven briefly and flatten carefully using baking paper and MC
 |
| 1. Cookies ready for oven 2. Cookies partially baked 3. Cover with baking paper and carefully press using MC 4. Pressed Cookies now ready to finish baking |
Return to the oven for a final 5-10 minutes until golden
Cool on trays
Cookies will be soft when warm and will harden upon cooling
 |
| If you do not want to press your cookies mid baking, they will still work perfectly fine, just be a little puffy like this |
 |
| Pressed cookies - the crunchy texture is really delicious with the thinner pressed cookie |
Store in an airtight container in the pantry
Notes:
Recipe Abbreviations
A double quantity fits in the Thermomix bowl easily
If you prefer to replace the Rice Syrup with an alternative sweetener, use a liquid like maple syrup or honey
Too Crunchy?
If you would like a less crunchy cookie,
use ghee instead of coconut oil - you can use all ghee or half ghee/half coconut oil
use baking powder instead of bicarb soda