Friday, April 17, 2009

SCD Dishpan Cookies

This is a versatile recipe, it is fun to play with it and see what kind of cookies you get. I have put in parentheses the ingredients I used.

5 cups nut flour (almond flour)
1 cup raisins or any dried fruit (craisins)
1 cup nuts (pecans)
1 cup SCD legal unsweetened shredded coconut
1/2 cup butter or oil (grapeseed oil)
1 cup honey
2 eggs
1 tsp. baking soda
pinch of salt

Preheat oven to 325 degrees. Mix everything together in your largest bowl or dishpan. Drop by Tablespoonfuls onto a parchment lined baking sheet. You can flatten the balls of dough for a thinner, crispier cookie or leave them for a thicker, softer cookie (I liked them thicker). Bake for 9 minutes or until lightly golden around the edges.

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