I found this amazing recipe on lilsipper’s Instagram account. I made quite a few changes to the recipe and was quite happy with the results. I thought these would be great with my overnight oats, or even as a snack. These mini cookies are gluten free, vegan, paleo and delicious.
Gluten Free Cookie Flour
1-1/4 C. Sprouted brown rice flour
3/4 C. Sorghum flour
2/3 C. Tapioca flour + 1-1/2 T. Tapioca flour
1/4 C. Coconut flour
1 tsp. Xanthum Gum
Mix all ingredients in bowl. Set aside 1 C. of flour for cookie recipe. Store the rest in airtight and labelled container.
Chia Egg-1 T. Ground Chia seed + 3 T. water mix in small cup and set aside for 10-15 minutes till mixture gels. We’ll be using this a little later. (I used whole chia seed for this recipe)
Cookie Dough Recipe
In bowl add:
1 C. flour
1/2 tsp. baking soda
2 T. Coconut oil, melted
1/2 C warm water
2 T. Cacao nibs
2 T. Lakanto sweetener (Add sweetener to taste. If you use mini chips, rather than cacao nibs you may not like as much sweetener).
Using a half teaspoon measure out dough and roll into a ball.
Place on parchment lined cookie sheet.
Slightly flatten with finger.
Bake at 350 for 10-15 minutes.
Let cool and enjoy.