Recipe Courtesy of Sweet Freedom Bakery
Yield: approximately 34 Cookies
- 2 ¾ cups brown rice flour
- 1 ½ cups garbanzo-fava bean flour
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¼ cups coconut sugar, plus more for sprinkling
- 1 cup coconut oil (melted)
- 2 tablespoons vanilla
- 1 cup coconut milk (recommended: So Delicious)
- 2 jars of fruit puree or jam (recommended: Bionature)
- 1. Preheat oven to 375 degrees F. Line cookie pan with parchment paper.
- 2. Combine brown rice flour, garbanzo-fava bean flour, baking soda, and sea salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut sugar, oil, and vanilla until well mixed.
- 3. On low speed, add the flour mixture and milk alternately, a little at a time, until well mixed, about 3 minutes. Using a small ice-cream scoop, place dough on a parchment-lined baking sheet, leaving 3 inches between the cookies.
- 4. Using the back of the scoop, make a deep indentation in the center of each cookie with the back of the scoop (dipping in water helps to avoids scoop sticking to dough). Fill each indentation with a heaping teaspoon of fruit puree. Sprinkle the edges of the cookies with coconut sugar.
- 5. Bake for 7 minutes, rotate the cookie sheet 180 degrees and bake for 5 more minutes. Allow to cool before removing the cookies from the cookie sheet.
Cookies can be stored in an airtight container for up to 3 days, or wrapped in plastic wrap in refrigerator for up to a week.