(both non gluten and wheat versions)

Beat 2 eggs till foamy.
Then add ½ c organic cane sugar. Beat till smooth and thick.
Add: 1/8 tsp sea salt
1 tsp vanilla and

1/4 cup flour either non gluten mixture (can use 2 T brown rice flour, 1 T sorghum flour, 1/2 T potato starch & 1/2 T tapioca starch but other combinations will do fine. You also may add a very small pinch of xanthan gum; this might not be necessary but we haven’t had a chance to try it without the xanthan yet)

OR: use ¼ cup whole wheat flour.
Beat till smooth.
Then add:
1/2 cup dried diced mango or apricot
1/2 cup walnuts broken in small pieces
2 cups shredded unsweetened coconut
Bake on cookie sheet with parchment paper.

Use small teaspoons of batter or larger if you want, but then bake longer, till golden.

Bake in 325 F oven for 15 minutes for small cookies.
Yields: about 50 small cookies

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