look, two posts
I'm going to relay this as much as I can since I, uh, sort of half made it up. BUT I PROMISED.
Coconut & Agave Nectar Cookies
3/4 c. agave nectar
1/2 c. coconut oil
1/3 c. almond milk
1 tsp. vanilla
1 c. brown rice flour
2/3 c. coconut flour
2 tbsp. potato starch
1/2 tsp. baking soda
1/2 tsp. baking powder
optional-if you're going to mix & match, I'd adjust measurements accordingly
1/2 c. dried cherries
1/2 c. semi-sweet chocolate chips
1/2 c. almonds
Preheat oven to 300 degrees. Cream together oil and agave nectar with an electric mixer until smooth. Add vanilla and almond milk and beat again. In a separate bowl, mix together dry ingredients (except optionals) Add dry mix to wet ingredients and briefly mix. If the mix looks too thick, add more almond milk, if it looks too thin, add more coconut flour. It's ready when it's moist and fluffy, and you can create small balls with your fingers. Add your optionals, if you want (I added cherries), then place them on a greased cookie tray. They don't really expand, so you can kind of guess how big the cookies are going to be by the size you make them on the sheet. I'd give them at least an inch apart, but like I said, don't expect them to rise that much. Bake them for about fifteen minutes. They turn out soft when they come out, so have wax paper ready to let them firm up!
TRUFAX Coconut flour is very high in fiber. Delicious fiber. Enjoy it moving through your intestine! Also, agave nectar has a low glycemic index and doesn't spike the blood sugar. So while these cookies are not sugar free, they're pretty decent. :|b
Now I can think of a million things to post about. Next time ask me about my parasitic revelation and my goth clubbing experiences. Also, I think I mentioned this on twitter, but magically, my library has The Twilight Sad, absolutely NO GOOD BOOKS AT ALL, but they totally have random bands on cd.
Coconut & Agave Nectar Cookies
3/4 c. agave nectar
1/2 c. coconut oil
1/3 c. almond milk
1 tsp. vanilla
1 c. brown rice flour
2/3 c. coconut flour
2 tbsp. potato starch
1/2 tsp. baking soda
1/2 tsp. baking powder
optional-if you're going to mix & match, I'd adjust measurements accordingly
1/2 c. dried cherries
1/2 c. semi-sweet chocolate chips
1/2 c. almonds
Preheat oven to 300 degrees. Cream together oil and agave nectar with an electric mixer until smooth. Add vanilla and almond milk and beat again. In a separate bowl, mix together dry ingredients (except optionals) Add dry mix to wet ingredients and briefly mix. If the mix looks too thick, add more almond milk, if it looks too thin, add more coconut flour. It's ready when it's moist and fluffy, and you can create small balls with your fingers. Add your optionals, if you want (I added cherries), then place them on a greased cookie tray. They don't really expand, so you can kind of guess how big the cookies are going to be by the size you make them on the sheet. I'd give them at least an inch apart, but like I said, don't expect them to rise that much. Bake them for about fifteen minutes. They turn out soft when they come out, so have wax paper ready to let them firm up!
TRUFAX Coconut flour is very high in fiber. Delicious fiber. Enjoy it moving through your intestine! Also, agave nectar has a low glycemic index and doesn't spike the blood sugar. So while these cookies are not sugar free, they're pretty decent. :|b
Now I can think of a million things to post about. Next time ask me about my parasitic revelation and my goth clubbing experiences. Also, I think I mentioned this on twitter, but magically, my library has The Twilight Sad, absolutely NO GOOD BOOKS AT ALL, but they totally have random bands on cd.