Coconut Cloud Cookies
These cookies were an experiment with cassava flour that turned out kinda fluffy & glorious. If a coconut and a dumpling got together, they’d create a batch of these!! I highly suggest enjoying these when they're fresh out of the oven, dipped in your favorite nut milk. They also would be SO YUMMY paired with chocolate...just sayin. Recipe makes about 15 cookies!
• 1 cup cassava flour
• 2 tablespoons arrowroot starch (or tapioca starch)
• ¼ cup coconut sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 teaspoons baking powder
• few pinches sea salt
• ½ cup unsweetened coconut milk
• ⅓ cup unsweetened apple sauce
• 1-2 tablespoons maple syrup
• ¼ cup coconut butter (can try and sub with coconut oil too)
• 1 flax egg (or regular egg for non-vegan option)
• 1 tablespoon apple cider vinegar (or lemon juice)
• ⅓ cup shredded coconut
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix all dry ingredients in a large bowl.
3. In a smaller bowl, add all wet ingredients and mix until creamy. Add wet ingredients to dry, and mix well until no clumps remain.
4. Scoop batter into about 2 tablespoon sized balls, and press down gently on parchment paper with a fork. Repeat until no batter remains.
5. Bake for about 15 minutes, adding some shredded coconut on top of each cookie for the last 5 mins if you want some toasted coconut flavor! For softer cookies, a shorter bake time will do. If you want them less cloud-like, bake for a little bit longer. Remember to let these cool for 5-10 minutes before enjoying.