I tried to get a good picture of these tasty little treats, but they vanished into thin air. . . . and I can't even blame that on my kids, they were asleep. : )
1/4 c. sorghum flour
1/4 c. super-fine rice flour
1/4 c. arrowroot powder
1/4 c. unsweetened shredded coconut
1/4 c. evaporated cane juice
1/4 t. xanthan gum
1/4 t. baking soda
1/4 t. salt
1/4 c. coconut oil
3 T. honey
2 t. vanilla
Preheat oven to 350 and lightly grease a cookie sheet (or line it with parchment paper). Whisk together dry ingredients until well blended. Pour in remaining ingredients and mix well. Scoop tablespoonfuls of dough onto cookie sheet and bake for about 8 minutes, or until golden-browned. . . . if you can resist eating the dough raw, that is. : ) Let cookies cool on the cookie sheet for a couple of minutes before removing. Enjoy.
Makes about 1 1/2 dozen.
This recipe is linked to Slightly Indulgent Tuesdays.
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