Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup millet flour
  • 1/2 cup tapioca starch
  • 1/2 cup quinoa flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup softened coconut oil
  • 2 tablespoons cashew butter
  • 1/3 cup coconut sugar
  • 1/3 cup honey
  • 2 eggs

Instruction

  • Preheat the oven to 350 degrees F. Spread coconut flakes out on a dry baking sheet and toast in the oven for 7 - 8 minutes, tossing around until toasted. Remove and let cool.
  • Whisk together dry ingredients and set aside.
  • In a separate bowl, whisk wet ingredients together.
  • Add wet to the dry ingredients and beat until smooth. Fold in toasted coconut.
  • Scoop tablespoons of dough onto a parchment-lined baking sheet. Repeat until no dough remains.
  • Bake on the center rack for 13 - 15 minutes until the edges of the cookies have started to brown.
  • Let cool on the pan for 3 - 5 minutes, then transfer to a wire rack and cool completely.