Ingredients
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1 tablespoon tapioca flour
2 cups desiccated coconut
1/8 teaspoon sea salt
1/3 cup honey
2 teaspoons vanilla
1 1 tablespoon soymilk or 1 tablespoon rice milk
chocolate, for dipping if desired
Preparation
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1) In a medium bowl, whisk together dry ingredients.
2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
4) Bake in a 350\u00b0 (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.
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