Coconut Sheet Cookie*

This recipe started out somewhere (I've lost the link), but I changed it quite a bit, so I think it's my own.

It is a very wet batter, and so it's best to just place it in a pan, smooth it out, and then cut it up into "square cookies" when done and cooled.

You can play with this a lot quite obviously.

So give it a try, and don't be concerned if you swap out some of the flours here for others. I think any combo will work fairly well.


INGREDIENTS:

• 3/4 C coconut flour, from dried unsweetened coconut that has been whirred up in the food processor.
• 1/2 C brown rice flour
• 1/2 C quinoa flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 1/3 c coconut oil
• 4 lg eggs
• 2/3 c sugar substitute of your choice
• 1 tsp vanilla extract or coconut extract

INSTRUCTIONS:

1. Add all the dry ingredients together and whisk together. 
2. Cream the butter in a mixer then add the coconut oil. Beat until well creamed.
3. Add the sugar and mix well.
4. Add the eggs, one at a time
5. Add extract.
6. Spread on a greased cookie sheet to about a 1/4 inch thickness.
7. Bake at 375 until edges start to brown, about 6-8 minutes.
8. Remove from oven and cool on a rack before attempting to cut and remove the cookies. 

SERVES: 24

NOTES: You can add nuts, or dried fruit, or chocolate chips. Frost if you wish, add sprinkles, pretty much whatever you want. These will work nicely for a holiday cookie or plain. 

SOURCE: Sherry Peyton

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