Just back from an island with an organic coconut field and organic banana field. Plus there is a LOT of coconut flour in the larder. So when I was sent a link to Empowered Sustanence’s  I clicked on it. Easy, satisfying, healthy, and delicious, these may become a staple in your kitchen. Our recipe is a little different and I’ve tweaked the flavor profile, but you’ll get the idea and soon feel comfortable taking it in your own direction (cinnamon, anise seed, cardamom, turmeric, almond….) I haven’t done it, but they’d be amazing with flat bittersweet chocolate chocolate drop pressed into each cookie before baking depending on your allegiance to a Paleo diet.

Fair warning: coconut flour is HIGH in fiber: take little bites of your cookie and wait before having a second since you may feel full enough after the first.

Coconut Ginger Shortbread Cookies (makes twelve 1 3/4 inch cookies)

INGREDIENTS:

2.5 oz. organic coconut flour (a scooch more than 3/8 cup.)

1/4 cup organic coconut oil, room temperature

2 tablespoons raw unfiltered honey (Sparky’s is our current favorite)

1/2 teaspoon fresh grated nutmeg

1 firmly packed teaspoon fresh grated ginger

1/8 teaspoon ground white pepper

1/8 teaspoon sea salt

Optional: 1/4 cup finely grated unsweetened dried coconut for rolling. Substitute almond “flour” or finely ground macadamia nuts if you prefer.

DIRECTIONS:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.

2. Measure all the ingredients into a mixing bowl and blend until they blend evenly together. The dough should slightly pull away from the sides of the bowl. If too sticky add a little more coconut flour. Too stiff/not binding: add a little more honey.

3. Divide the dough into 12 equal parts (about 1/2 oz. each) and roll into balls. (Roll the balls in the grated coconut if you choose.) Evenly space the balls on the cookie sheet and press with your palm or a cookie mold to flatten to about 1/4 inch.

4. Bake at 350F for 9 minutes or until they start to slightly brown on the bottoms. Cool completely before removing as they’ll be a little fragile while warm.

These can be stored frozen or refrigerated in an air tight container. The recipe can be easily doubled.

Weighing the coconut flour

1/4 cup coconut oil

Sparky’s Raw

Honey into the bowl

Peeling ginger root

Grate the nutmeg first

Grating the ginger

A little white pepper

Dough should slightly pull away from the bowl

Weighing equal pieces

Rolling some of the balls in dried coconut

Using a cookie press to flatten

Into the oven

Scent of toasted cookies cooling

Chocolate drops for next time