Recipe Courtesy of Sweet Freedom Bakery

Yield: approximately 34 Cookies

Ingredients

• 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)

Directions

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.