LEMON COCONUT COOKIES
Soft, chewy, just sweet enough ... the perfect cookie to have on hand or bake up for a special treat! Makes 6 large cookies
• 2 cups white spelt flour
• 1 cup unsweetened shredded coconut, plus extra for sprinkling cookies
• 1 1 /2 tsp aluminum free baking powder
• 1 /2 tsp sea salt
• zest of 1 lemon
• 1 /3 cup sunflower oil
• 3/ 4 cup agave nectar
• 1 1 /2 tsp vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
In a mixing bowl, whisk together all dry ingredients and lemon zest. Add sunflower oil, agave nectar and vanilla and stir together until well combined. Using a 1 /3 cup measuring cup, scoop dough onto on baking sheet leaving about 2 inches between each cookie. Press lightly with a fork. Bake until the edges are golden, 10 to 12 minutes. Let cool.
"xoxo - Alex & Cara" #realgoodfood @seedtosprout