This recipe has been doctored to meet my needs and the ingredients I have available to use. I hope you’ll find these as scrumptious as we/I do 🙂
1 1/2 cups of Elpeto Gluten Free Flour Mix (3/4 =1 cup)
1 cup of shredded sweetened coconut
1/2 tsp. salt
1 Tbsp baking soda
1 cup granulated sugar
1/2 cup coconut oil
Preheat oven to 350°F. In a large bowl mix the coconut, flour, salt & baking soda, set aside. In a separate bowl cream together the coconut oil, sugar & eggs, I used a handheld mixer as the oil was a bit harder to cream without lumps. Pour the wet ingredients into the dry and mix. Roll dough into quarter sized balls and place on a greased cookie sheet. Bake for 8-10 minutes or until the edges are light brown.
Makes 38 cookies.