How to make it

  • Preheat oven to 350-degrees Fahrenheit and line a small cookie sheet with parchment paper or a silpat liner.
  • In a small mixing bowl, combine all dry ingredients and whisk to incorporate.
  • Using another bowl, combine all wet ingredients and whisk to beat egg and incorporate into coconut oil, molasses, and maple syrup.
  • Pour wet ingredients into dry and mix to combine.
  • The dough will be pretty sticky.
  • Once well mixed, use a spatula to scoop the dough onto a piece of plastic wrap and pop in the fridge to chill for at least one hour or overnight.
  • Using your hands, break off a small chunk of dough and roll into a ball then place dough onto prepared cookie sheet.
  • Press the dough flat with your fingers and spread until roughly 2 1/2 inches in diameter.
  • Continue this process with the rest of the dough.
  • Bake for 12-14 minutes** and allow to cool in the pan for 10 minutes before transferring to a wire rack.
  • >>> NOTES
  • *I haven’t tried this recipe with a flax egg but if you do, please come back and leave a comment to let us and others know how it turned out for you!
  • **If you want a crispier, snappier cookie leave them in the oven to bake a bit longer. Just be careful to watch them because they will quickly get browned on the edges if left unattended for more than 15 minutes! And if you prefer them softer, simply bake them for less time.
  • [Flax/Chia Egg: For each egg, combine 1 tablespoon of ground flax/chia seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. ... A quick and easy egg replacement, featuring freshly ground flax or chia seeds.]

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  • mommyluvs2cook 1 year ago
    Always on the hunt for another Paleo recipe, perfect!!
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