These cookies were actually made for my toddler.
But they tasted so good that i find my hand dipping into her little “snack catcher” repeatedly.
If you are a mom, and you didnt know what a snack catcher is, you’ve been seriously missing out.
A snack catcher, is like a bowl. But instead of a tight fitting lid, it comes with these neat plastic flaps that allow your toddler to reach into the snack without having to fuss over how to loosen a lid. As the name implies, the flaps also act like a “catcher”. They stop the snacks inside the bowl from falling out should your toddler decide to rattle it about.
Anyway, enough about snack catchers. Let’s get back to cookies.
Because these cookies were for the most part healthy, i do not feel all that guilty reaching for an extra cookie or two. What i do feel guilty about is, i am eating HER snack.
I guess, it just means that i would have to go back into the kitchen and whip another batch sooner than i thought.
Coconut Flour Cookies
Recipe adapted from detoxinista
Ingredients
- 1 cup coconut flour (The original recipe called for 1/3 of a cup, but I used closer to a cup as my coconut flour was very coarsely ground)
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- 2 whole eggs
- Raisins for decoration
- Preheat your oven to 350F and line a baking sheet with a parchment paper.
- In a medium bowl, whisk together all ingredients till you get a dough. * Note: my batter didn’t come together with 1/3 cup of coconut flour that the original recipe asked for. I added more coconut flour so the batter could thicken, and be dough-like.
- Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use a fork to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
- Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
