The weather has been a bit “chilly” the past few days around here. We’ve been in the 70’s instead of 100 degree weather, which we’ve actually gotten used to and like. It feels cold now!
When it’s chilly my body goes into almost instantaneous Fall mode. I like to turn on the fireplace, grab a good book, have hot cups of tea and crispy cookies to go with that tea. My favorite tea right now is organic green tea, raw honey, and coconut milk. To. Die. For.
Yesterday while these cookies were cooling, I had three failed batches of grain free bread. Had these cookies not turned out, it would have been a very disappointing day!
I was able to salvage one batch of bread and turn it into something else, so at least all was not lost. You’ll be seeing that recipe in a few days.
Testing recipes can be very time consuming and expensive. Grain free baking is a big challenge compared to gluten free baking. All of the science is different, the flavors are different, the textures… and I’ve probably had more fails than I have wins.
Having numerous fails are disappointing of course, but I don’t shy away from challenges because when I finally come up with a win, it’s like a super duper win and very satisfying!
I’d consider this new cookie recipe a super duper win and I think you will too. Now, I’m off to have my afternoon tea and cookies and muster up the energy to bake yet another loaf of bread so we can have it for french toast this weekend.
Crispy Coconut Tea Cookies
*Preheat oven to 350 degrees and line two cookie sheets with parchment paper
3/4 Cup of Soy Free Dairy Free Butter
1/4 Cup of Organic Powdered Coconut Sugar
1 teaspoon of Pure Almond Extract
1 teaspoon of Pure Vanilla Extract
3/4 Cups of Organic Coconut Flour
1/2 Cup of Chestnut Flour
1/8 Cup of Arrowroot Flour
1 teaspoon of Organic Coconut Sugar
1 3/4 Cups of Organic Shredded Unsweetened Coconut (Let’s Do Organic brand)
Organic Coconut Sugar
Beat the butter and powdered sugar until fluffy, scraping down sides of bowl. Add the extracts and mix well. Add the coconut flour, chestnut flour, arrowroot, the 1 tsp of coconut sugar (not powdered), and the shredded coconut. Mix until fully incorporated.
Roll dough into small balls and press with fork. Sprinkle generously with cinnamon and coconut sugar. Bake for 12-14 minutes. Cool on cookie sheet for 5 minutes before moving to a cooling rack to cool completely.
Serve with tea, hot cocoa, coffee, or dairy free milk
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