Submitted by: Isabella Buckland
Prep Time: 10 Minutes
Cook Time: 17 Minutes
Coffee time treat
I made these using an electric hand whisk
Beat the coconut sugar with the butter, ( the butter being room temperature will make this much easier) i like to use a metal whisk rather than a wooden spoon to cream them together as the coconut crystals remaining will caramelise inside the cookie as its cooking YUM! Once its light and fluffy, beat in the rest of the wet ingredients.
Once its well mixed add the dry ingredients and give it another good whisk untill you have a thick paste. It will be quite wet but thats good as coconut flour soaks up moisture.
Drop mounded tea spoons onto a baking sheet lined with grease proof paper, and bake for 15-20 mins on 160 degrees until they are lightly golden brown.
Keep an eye on them though as coconut sugar burns at quite a low temp. They will still be slightly soft when you take them out, wait 5 mins for them to firm up before you take them off the baking tray.
Enjoy with a nice cup of tea!