Easter is right around the corner and spring is too! I am so excited for the change of seasons. Every season is such a renewal of hope and promise. The freshness of spring and new growth mimics our lives and seasons within it too!
Side note: my blogging has slacked lately and I apologize for that. I have every desire to blog more and my goal is 3 times a week but my goodness, running a client based business out of my home office and online is not for the faint of heart. There are multiple layers to that business alone that blogging has been on the back burner while I get into a new daily rhythm of seeing clients, homeschooling, and volunteering at our church. Thankfully, so many of you are current clients of mine and we communicate on a frequent basis so my knowledge and expertise is being put to good use outside of the blogging world. Thank you for your grace while I learn to balance it all! 🙂
On to the cookies! These cookies are DIGESTIVE RESET approved and even my picky husband downed 4 the first night and I see him sneaking them every day since I made them. He loved them! We both agreed that they tasted almost fried because of how crispy and loaded with good fats they are. But alas, they are healthy and baked!
I adapted this recipe from The Toasted Pine Nut (which is another great food blog if you haven’t checked her out yet!) and they were SO easy and delicious. Two things I look for when making a recipe!
Crispy Coconut Cookies
(Gluten-Free, Dairy-Free, Vegan)
1 cup unsweetened shredded coconut
1/4 CUP gluten free 1 to 1 flour
1/2 tsp sea salt
1/4 cup coconut oil, melted
1/4 CUP maple syrup
Preheat oven to 350 degrees.
Mix together shredded coconut, gluten free flour and sea salt.
Add in the coconut oil and maple syrup. Mix everything together until it’s combined.
Take a tablespoon and drop onto a parchment covered baking sheet and bake in the oven for 10-12 minutes until the inside is chewy and the outside is crispy.
Transfer to a wire rack and let cool.
At this point you can top them with melted chocolate or caramel or both! For Easter it would be cute topped with some mini organic jelly beans!
This recipe is so nutrient dense and has zero processed sugars! You definitely don’t have to feel bad eating one or two of these after dinner 😉