Not only are these cookies gluten free but they are also vegan (no dairy or eggs).

Makes about 1 dozen cookies

  • 1/3 cup softened virgin coconut oil
  • 1/4 cup maple syrup or agave nectar
  • 2 tbsp. whole cane sugar
  • 1/4 tsp. sea salt
  • 2 tsp. vanilla
  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/2 to 1 cup shredded organic coconut
  • 1/2 cup raw cashews, ground
  • 1 tsp. baking powder
  • 1 tsp. xanthan gum
  • organic chocolate chips, optional
  • 1. Preheat oven to 350 degrees F.
  • 2. Place coconut oil, maple syrup, sugar, sea salt, and vanilla into a medium sized bowl and blend on high with electric beaters for 2 minutes.
  • 3. Place cashews into a coffee grinder and grind until finely ground.
  • 4. In a separate bowl, mix together the brown rice flour, tapioca flour, coconut, ground cashews, baking powder, and xanthan gum. Pour the wet ingredients into the dy and mix together with an electric mixer until well combined. Add water, one tablespoon at a time, if mixture seems too dry. Fold in chocolate chips if desired.
  • 5. Grease a cookie sheet with coconut oil. Form dough into balls then gently flatten between the palms of your hands. Place on the cookie sheet. Bake for 12-15 minutes. Cool on a wire rack. Cookies will be somewhat crumbly when hot and will harden as they cool.

** This recipe has been used with the gracious permission of: The Whole Life Nutrition Cookbook. This is a great handbook for low-allergen, easy to prepare meals, and can be purchased at the Edmonton Clinic of Naturopathic Medicine.

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