Today is a no egg, no soy day. I hate beanie days. After doing this rotation diet for a year, it gets harder for me to be creative in the kitchen. These cookies are always a hit, especially if I put chocolate in them. Number two son will be 18 months old on Monday and isn't talking much but he can say "chocolate" and "cookie."
1/2 cup coconut oil
1/4 cup brown sugar
3/4 cup granulated sugar
2 Tablespoons flax seed ground in coffee grinder and added to 1/3 cup water
1 1/4 cup beanie flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional Mix-ins (dairy-soy free chocolate bar-2 ounces chopped, 1/2 cup dried cranberries, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds,1/4 cup flaked coconut, etc...)
Grind the flax seed, add it to the water in a small bowl, give it a quick stir and set aside. Cream the coconut oil and sugars until fluffy (this does not get as fluffy as butter or Crisco). Add the flax/water mixture, beanie flour, baking soda and salt. Add desired mix ins. Drop or roll in wet hands rounded teaspoons full on a greased (spray oil okay) cookie sheet and bake for 12-15 minutes. These are dense little cookies and do not spread out much at all. Sometimes I leave them as little balls, sometimes I roll them in sugar and sometimes I criss-cross them with my fingers or a fork. Carefully remove from the cookie sheet right out of the oven. They will harden as they cool.
These cookies are egg free, wheat free, corn free, gluten free, rice free, oat free, soy free, nut free. Pretty hypoallergenic. The coconut oil can be substituted with other solid oils (Palm, Crisco (contains soy), butter (contains dairy), etc...)
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...