Elaine Cookies

Named for my radiantly beautiful friend.

Gluten and refined sugar free.

If you are OK with gluten and sugar then the options below can happily be substituted with traditional flour and sugar. I used coconut sugar here purely because I had some and it caught my eye as I was baking. Coconut flour really seems to absorb moisture and hold it there, creating a nice chew to the cookies. They will retain whatever shape you give them whilst cooking, so squish them down if you prefer a flatter cookie, or leave them plump.

As always this recipe is designed to use the minimal number of spoons, so shouldn’t leave you much worse off than when you started. However, you do still need to follow the “Big Pot Rules” before you are allowed to play.

Enjoy xx

Makes around 12 cookies

You will need:
One large(ish) mixing bowl and a spoon, two baking sheets lined with baking parchment, oven pre-heated to 150°c.

To your bowl, add:
2 tablespoons of chia seeds mixed with 6 tablespoons of water and leave to stand for a few minutes to form an ‘egg’.

Then add:
125g dairy free spread
100g coconut sugar
100g GF oats
75g coconut flour
50g GF flour
1 teaspoon of baking powder
a splash of vanilla extract
1 tablespoon of ground cinnamon
1 grated eating apple

Mix well.

Add around 100g of raisins and then mix again.

Take a tablespoon of mixture at a time and roll into a ball using your hands. Place on the lined tray and flatten as much or as little as you like.

Bake for around 20 minutes.


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