When I first learned about the greatness of coconut flour, these cookies were my first success. Coconut flour is not only an amazing gluten free alternative to flour, it is low fat, low carb, low sugar and high in fiber. Every person who is striving to cook and eat healthy, must have coconut flour as a staple ingredient in their kitchen. Read more about the healthy benefits and baking tips on coconut flour here.
Warning....you will find these cookies very addictive! I personally like them best cold after sitting in the fridge overnight. They almost have a cookie dough consistency but are not at all heavy. It's sort of like once you pop you really can't stop.
COCONUT ALMOND COOKIE BITES
1/2 cup of coconut flour
1 cup of granulated splenda
1 1/2 cups of unsweetened shredded coconut (I use low fat, but regular will work too)
1/4 teaspoon of salt
1/2 cup of butter substitute of your choice (I used I Can't Believe It's Not Butter)
1 cup of egg beaters
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract
1/3 cup of raisins
1/3 cup of sliced raw almonds (no added salt)
Makes about 20 cookies
Pre-heat oven to 350 degrees. In a medium size bowl, combine coconut flour, splenda, shredded coconut and salt. In a large bowl, blend together butter, egg beaters, vanilla and almond extract. While continuing to blend, pour in the dry ingredients into the wet. Blend and mix well. Stir in the raisins and almonds. On a greased baking sheet, scoop out small spoonfuls of dough (about the size of ping pong balls) and place them about an inch or so apart. (The whole batter should fit perfectly on one cookie sheet). The cookies really retain their shape and will look almost identical when fully cooked as they did as raw dough. Bake for 8 minutes. Cookies may seem like they are not done, but they are. Take em' out! Let them cool and serve.