Page 315 - 27040

323
cookies & snacks yields 20 fingers yields 20 cookies inch rectangles. into the lined baking dish. with baking paper. and bake for 12 minutes. paper. 1 hour. 3. Bake for 20 minutes. Let cool thoroughly, then slice into 1x2- 2. In a large bowl, mix all the ingredients well. Press the batter 1. Preheat the oven to 300˚ F. Line a 9x13-inch glass baking dish 3. Form the dough into 20 balls. Place on the lined cookie sheet 2. Preheat the oven to 350˚ F. Line a cookie sheet with baking

yields 24 cookies
FILBERT COOKIES
Filberts, like other nuts, are an extremely nutritious food, and they add a delicious flavor to
baked goods.
2 cups potato starch 1. Preheat the oven to 350˚ F. Grease a cookie sheet.
1½ cups ground filberts 2. In a large bowl, combine all the ingredients. Form the cookie
yields 20 cookies
2 eggs dough into balls and place on the greased cookie sheet.
1 cup coconut oil (see recipe note) 3. Bake until lightly golden, for 20 minutes.
1 cup sugar
ALMOND COCONUT
COOKIES RECIPE NOTE For a low-calorie option, two grated apples
can be used instead of the oil.
2 cups almond flour
½ teaspoon baking soda
½ cup shredded coconut
½ cup chopped pecans SUGAR-FREE COCONUT COOKIES yields 25–30 cookies
1 egg
½ cup honey 2 eggs 1. Preheat the oven to 400˚ F. Line two cookie sheets
½ teaspoon pure vanilla extract ¼ teaspoon stevia with baking paper.
½ cup nut butter or extra-virgin ½ cup honey (optional) 2. In a bowl, beat the eggs. Add the stevia, honey, oil,
coconut oil ¾ cup extra-virgin coconut oil and vanilla.
1 teaspoon pure vanilla extract 3. In a separate bowl, combine the cinnamon, cacao, tapioca
1. In a medium bowl, combine the ¼ teaspoon cinnamon (optional)
almond flour, baking soda, coco- 2 tablespoons cacao powder flour, ground nuts, coconut, and chocolate chips. Fold the dry
nut, and pecans. 3 tablespoons tapioca flour ingredients into the egg and oil mixture.
2. In a large bowl, whisk the egg. 1 cup toasted ground nuts 4. Drop the cookie batter by the tablespoonful onto the lined
Add the honey, vanilla extract, (see recipe note) cookie sheets and bake for 12 minutes.
and nut butter or coconut oil. ½ cup coconut
Combine with the dry ingredi- ½ cup sugar-free chocolate chips RECIPE NOTE To toast the nuts: Spread the ground nuts
ents. Let stand for 1 hour. onto a lined cookie sheet. Bake at 250˚ F, stirring occasion-
3. Preheat the oven to 325˚ F. Line a (optional) ally, until lightly browned, for 15–20 minutes.
cookie sheet with baking paper.
4. With greased hands, form table-
spoons of cookie dough into 20
balls and place on the lined cook-
ie sheet. Bake for 12–15 minutes.

Almond Coconut Cookies
322 HEALTHY EVER AFTER of almond butter. RECIPE NOTE Natural peanut butter can be used instead Cut into squares when cooled. flower seeds or nuts. Remove from heat. softened and well combined, about 3–5 minutes. the honey over low heat, stirring constantly, until therefore only ¼ cup honey or sugar is needed. The apple and the plantain provide a natural sweetness and red apple. Instead of the Rome apple, you can use any sweet and tangy If plantains aren’t available, use a

319

minutes.
cookie sheet and bake for 8–10

dough into shapes.
layers of baking paper. Cut the

and mix to form a smooth dough.
powder, vanilla, and lemon extract
ar and eggs. Add the flour, baking
cream the margarine with the sug-

cookie sheet with baking paper.
yields 24 chews

yields 5 dozen

yields 5 dozen