Gluten-free cookies are not out of reach! Enter Medella Organic Coconut Flour and its trusty sidekick Medella Organic Coconut Sugar. There's just something about baked coconut sugar; that caramel-y toffee like finish, fresh from the oven carries such a warm and comforting feeling. Enough talk, let's bake!
What you'll need:
- 2 cups of Medella Organic Coconut Sugar
- 1 cup softened unsalted butter
- 2 tsp vanilla extract
- 2 eggs
- 7 tbsp Medella Organic Coconut Flour
- 2 tsp baking powder
- 3 cups rolled oats
Let's get baking:
- Preheat your oven to 180ºC
- Beat together the coconut sugar and softened butter until smooth. Use a mixer to whip it up in an instant.
- Mix in the vanilla extract.
- Add the eggs one at a time and keep mixing. Occasionally, scrape the sides of the bowl to make sure everything is evenly mixed.
- In a separate bowl, sift flour, salt and baking powder. Stir to incorporate.
- Slowly add the dry ingredients into the creamy mixture. Mix until combined.
- In a food processor, add the oats to pulse until slightly broken down, but not until it turns to powder.
- Add the oats to the cookie mix and stir to combine.
- Using a spoon, drop the tough in chunks on a tray with a baking sheet. Leave some space, it will double or triple in size.
- Bake the cookies for 10 minutes.
- Leave in the cookies in the oven for a couple of minutes for crispier cookies. Remove from the oven and leave to cool completely before digging in!
