INGREDIENTS
1 tablespoon of Cornstarch + 2 Tablespoons of
Water (instead of 1 egg)
3/4 cup dark brown sugar,
packed
½ cup liquefied
Canna-Coconut oil (see recipe on this blog)
1/3 cup Sorghum syrup (or
you can use dark molasses instead if you want)
1 TBSP Almond extract
1 TBSP Vanilla (or Cherry) extract
2 teaspoons cinnamon
1 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup cane sugar
Cinnamon
1/4 cup powdered sugar
HOW TO MAKE THEM
1.
Combine cornstarch/water mixture with, brown sugar, canna-coconut
oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and
smooth.
2.
Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until
smooth.
3.
In a separate bowl, sift flour and baking soda
4.
Now add the dry ingredients to the wet ones and mix until combined,
about 1 minute.
5.
Place the cookie dough (it will be very soft) in a glass bowl,
cover and refrigerate over night (or for at least 2 hours). This will allow the coconut oil in the batter to
solidify
6.
When you are ready to bake, preheat oven to 325ºF and line a
baking pan with parchment paper.
7.
Sprinkle some cane sugar and cinnamon on the parchment paper.
8.
Measure out a heaping tablespoon of cookie batter, roll into a
ball and then flatten to about ¼” thick and place onto parchment paper about 2”
apart.
9.
Dip a fork into the
powdered sugar/cinnamon mix and gently press onto top of cookie to make a
crisscross pattern.
10.
Bake for 11-13 minutes. 11 minutes will yield a softer cookie/13 minutes for a crunchier one.
11. Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.
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