I love cookies. I love making cookies and I love eating cookies, but since cutting back on sugar “real” cookies just don’t taste good anymore, and leave me feeling sick. So I’ve been on a mission to create healthy cookies that I can feel good about eating. Here is the first of hopefully many recipes of good and actually healthy cookies.
1 cup melted butter (or coconut oil)
1/2 cup Birch Xylotol
1/4 tsp vanilla extract
1/2 coconut milk (or milk of choice)
3/4 cup coconut flour
1 tsp backing soda
2 tsp cream of tartar
2 tsp ground cinnamon
dash of salt
Step 1 – Cream together melted butter (or oil) and xylotol. Add vanilla extract. Add eggs one at a time and thoroughly beat in. (Note: butter will clump a bit after adding the eggs. Don’t stress too much about making smooth, just beat until the clumps are tinny.) Add milk.
Step 2 – Add soda, salt, cream of tart and cinnamon to coconut flour. Sift flour mixture into wet ingredients, stirring in stages.
Step 3 – Let sit for a couple of minutes. Coconut flour sucks up moisture. Letting it sit gives it time to soak up all the wet ingredients and lets you know if you need to add more. After it sits, if the dough is still wet and sticky you’re good to go. If it’s looking a little dry add a little more milk or oil.
Step 4- Spoon out Tablespoon size servings and roll into bolls. Place on greased cookie sheet and flatten out. Sprinkle top with a little more xylotol if you like and you’re ready to put them in the over.
Bake at 350 degrees for 15-20 minutes. (Note: In my oven 15 minutes was just about perfect. 20 made them too dry. Each oven is a little different, so try different times with each batch until you get one you like.)