Bake up this small batch of gluten and dairy free cookies to enjoy with your afternoon coffee or tea! Made with oat flour, shredded coconut and a hefty amount of spice, these cookies have a soft, cakey texture and a warm, cinnamon-y flavor. Almond butter can be used instead of cashew butter, but avoid peanut butter as the flavor will overpower the spice.

Ingredients

1 ⅓ cups Gluten Free Oat Flour (160 g)
⅓ cup Shredded Coconut (35 g)
¾ tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Cardamom
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
2 Tbsp Coconut Oil, melted (23 mL)
¼ cup Cashew Butter (64 g)
½ cup Sugar (110 g)
2 Eggs (100 g)
1 tsp Vanilla Extract
⅔ cup Shredded Coconut for rolling (70 g)

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, coconut, baking soda and spices.
In a large bowl, whisk together melted coconut oil, cashew butter, sugar, eggs and vanilla extract.
Stir the dry mix into the wet mix until well combined. Chill for 10 minutes.
The dough will be sticky; scoop 2 tablespoon portions into the bowl of shredded coconut and toss to coat. Roll into balls before placing on the prepared baking sheet.
Bake for 10-11 minutes. Let the cookies cool on the tray for 5 minutes and enjoy.