Ingredients

The following ingredients have 6 Servings
  • 4 ounces sweet rice sorghum flour
  • 1 ounce stone ground garbanzo bean flour
  • 1 ounce finely ground tapioca flour
  • 1 ounce organic cane sugar
  • 1 ounce light brown sugar
  • 2 ounces unsweetened flaked coconut, crushed with hands
  • 1/2 teaspoon xanthum gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces organic virgin coconut oil
  • 1/4 teaspoon vanilla extract
  • 5 drops liquid stevia
  • 1 heaping tablespoons lemon zest
  • 1 large egg
  • powdered sugar, for topping

Instruction

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Place silpat mat or parchment paper on cookie sheet.
  • Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl.
  • Gently combine dry ingredients with hands
  • In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined.
  • Add egg and incorporate through wet ingredients.
  • Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated.
  • Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet.
  • Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned.
  • When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.