These are gluten-free, grain-free, and paleo. And 100 percent delicious.
⅔ cup coconut flour
⅓ cup arrowroot powder
⅓ cup cocoa powder
1 tablespooon freshly ground coffee
1 tablespoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup honey
1 teaspoon vanilla extract
2 whole eggs
¼ cup melted coconut oil
¼ cup melted butter
3-4 tablespoons water
⅔ cup coconut flour
⅓ cup arrowroot powder
⅓ cup cocoa powder
1 tablespooon freshly ground coffee
1 tablespoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup honey
1 teaspoon vanilla extract
2 whole eggs
¼ cup melted coconut oil
¼ cup melted butter
3-4 tablespoons water
- Preheat the oven to 350 degrees.
- Mix all the dry ingredients together. You can do this by hand, but it's hard to get all the lumps out of the cocoa and the coconut flour. One of the beauties of gluten-free cooking is that you don't have to worry about over-mixing things, so I always use the food processor. It's quick and easy.
- Add the wet ingredients, except the water, and mix for a few minutes. If using the food processor you will probably have to stop a couple of times and wipe down the sides of the bowl with a spatula to get everything mixed well.
- Let the batter sit a few minutes while you grease your cookie tray.
- Add enough water to make a smooth batter. It will be thick but not clumpy.
- Drop by spoonfuls onto the cookie sheet. I got 12 cookies out of this recipe. You can put them pretty close together as they do not spread.
- Bake for 20-25 minutes. Cool for ten minutes before removing from cookie sheet.