I’m on a quest to find egg-free recipes after discovering I have an egg allergy. These coconut egg-free cookies fit the bill!
Serves: 16
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 1-1/4 cup coconut flour
- 3/4 cups ghee or coconut oil
- 3/8 cups raw, local honey
- 1/8 teaspoon sea salt
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.
Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!
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These cookies came out really dry, I mixed all ingredients at once since there were no directions otherwise. Should I have creamed coconut oil and honey first then added dry ingredients. Thanks’
You could try that and see if it works better for you. Let me know if it does, and I’ll change the recipe. Thanks!