When I made these cookies (as a gift for one of my awesome friends, and a kickass hairstylist, Christina), I decided to send it into a company called Tropical Traditions that sells a huge array of coconut products, organic food and a host of other health-related goodies. Of course, being me, I promptly forgot about that fact until last night - when I opened up my e-mail inbox to find a note from a rep (Janelle) saying I had won some free product from them! Well, ho-lee-cow! Christmas came early! From what I heard through the grapevine, they are some pretty good cookies... and a nice hint of the Caribbean in the dead of Winter!
So without further ado (but many many thanks to Tropical Traditions), I am re-posting my winning recipe for everyone to see! The non-vegan version is available on the company website, and I'm also sending this post to FoodBlogga's Eat Christmas Cookies event!
Lime In The Coconut [Flour] Cookies
1 cup coconut flour
¾ cup rice flour (I really don't recommend AP for this... if you must though, use 1/2 cup of cornstarch and 1/4 cup of AP)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. kosher salt
2/3 cup raw sugar
2/3 cup non-hydrogenated margarine
Egg replacer for 2 eggs, prepared
½ tbsp. grated lemon peel
1 tbsp. grated lime peel
2 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
1 tbsp water
- Pre-heat oven at 375F.
- Mix coconut flour, rice flour, baking soda, baking powder and salt.
- In a large mixing bowl beat the sugar, margarine, egg replacers, lemon and lime peels, lemon and lime juices and water.
- Mix in flour mixture until well blended.
- Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don't spread too much.
- Bake 10-12 minutes or until set.
- Immediately remove from cookie sheet and cool on a wire rack.
Total Fat: 4.5 g
Cholesterol: 0.0 mg
Sodium: 54.7 mg
Total Carbs: 10.8 g
Dietary Fiber: 1.7 g
Protein: 0.8 g