Chewey Coconut Cookies
40g Coconut oil
40g Creamed coconut
2 Tbs Chia seeds (ground to a fine powder)
4 Tbs Almond milk
1 tsp Baking powder
50g Stevia granules
40g Coconut flour.
½ tsp Vanilla essence
¼ tsp Psyllium husk (ground to a fine powder)
¼ tsp salt
40g Dessicated coconut (or big coconut chip flakes).
Set the oven to 160C
Place the chia, baking powder, stevia, salt coconut flour and psyllium husk in the Nutribullet and blitz on the flat blade until combined.
Melt the milk, coconut oil, vanilla and creamed coconut gently in a saucepan.
Turn the heat off and quickly stir in the flour mixture plus the dessicated coconut until a dough is formed.
Line a baking tray with grease proof paper.
Using a silicone sheet (or two pieces of greaseproof paper) roll out the dough to 3/4cm thickness. Use a cookie cutter and place the cookies evenly on the tray.
Bake for 10-12 minutes and let cool completely.