Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons agave syrup
  • 2 Tablespoons orange marmalade (or orange zest and 2 Tablespoons agave/maple)
  • 2 Tablespoons ground raw sugar (or sweetener of choice)
  • 2 Tablespoons coconut milk
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ginger powder (optional)
  • 1 cup dried coconut flakes
  • 1/4 cup brown rice flour (or other flour of choice. I usually use spelt if not making gf)
  • 3/4 teaspoon baking powder (optional)
  • 1/4 cup each or more of cranberries and chopped pistachios

Instruction

  • In a bowl, mix all the wet ingredients.
  • Add in the dry and mix well.
  • Chill dough for 15 minutes.
  • (If the dough is very wet and squishy after chilling, add a bit more dry ingredients -coconut flakes and flour to make it into a slightly stiff but not dry dough)
  • Using a scoop or Tablespoon measure, scoop out the mixture. Scoop it out so it gets tightly packed. Or press with your fingers before placing on parchment.
  • Invert the scoop and tap to place on parchment.
  • Dip the scoop in water before every scoop for less mess. or grease with oil after every 2-3 scoops.
  • Bake at preheated 350 degrees F / 180ºc for 14-16 minutes depending on the size of the scoop until slightly golden.
  • They burn very easily, so keep an eye after 14 minutes. Turn the sheet around at 14 minutes.
  • Cool for 5 minutes, devour.