Apple Coconut Ginger Hermit Cookies

These are delicious! Without much sweetener, and made entirely gluten free with no eggs or dairy (unless you choose to use butter for the oil). Mainly I have to be careful not to eat too many at a time since I can’t handle eating any kind of sugar very much at all ! So yes, I eat one or two and freeze the rest (unless my bf gets to them first!).

Preheat oven to 350′ F.

Note: This recipe can be whipped together mostly in one bowl.

Ingredients:

2 Tbsp. Flax seed, grind in seed grinder
2 Tbsp. chia seeds, also grind
2 Tbsp. sunflower seeds, also grind
3/4 cup water
1/2 cup coconut oil or butter (melted)
2/3 Cup maple syrup
1 1/2 tsp. baking soda
3/4 tsp. salt
1 tsp powdered ginger root
1 1/4 cup dried unsweetened shredded coconut
1 1/2 cup sorghum flour
1/2 cup amaranth flour
one peeled chopped apple

Instructions:

Grind the seeds — each separately if you have a small seed and nut grinder.
Then put the seeds in a bowl, and add in 3/4 water. Mix with a wire whisk.

Meanwhile, melt coconut oil or butter in small pan on the stove.

Then add in to the bowl with the seed mixture:
2/3 cup maple syrup and the baking soda and salt plus the powdered ginger root.
Whisk again.

Then add in the melted oil and mix well so the oil does not separate from the cookie batter.

Then add in the dried shredded coconut and mix again followed by the sorghum and amaranth flours. Use a large spoon at this stage. The batter should be adhering to itself very smoothly in a kind of springy way that chia and flax bring to any kind of dough.

Finally add in the peeled chopped apple and mix well with the large spoon.

Now if the oven is preheated, you can oil your cookie sheet and place large rounded tablespoons of the batter on it. Its wise to leave some space between cookies, however the batter mostly puffs up rather than spreads. Hence the word “Hermits” since they are round backed! Though you can flatten the batter so it makes thinner cookies, I find the humped form more interesting.

Bake on an oiled pan roughly 15 minutes and then remove from pan and place on a wire rack to cool.

If you have histamine/amine sensitivity, you might want to wrap each cookie with saranwrap after the cookies have cooled, and place in a closed container in the freezer. However, it might not be crucial since there are no eggs. And if you used the coconut oil, no animal fats either.

If you want the cookies to be sweeter, you could add in a little stevia, or indeed, you could halve the maple syrup and use stevia for the other half of the sweetness. I didn’t, since my bf is allergic to even the smell of stevia! But likely you won’t have that problem. I find its nice to lessen the amount of sugar even in one’s sweets if you can. I use maple syrup since I have less problem with it than cane sugar. I have also found I just do not tolerate honey or other types of sugars like agave etc.

Light and Delicious! I am loving what magic chia and flax seeds bring toa recipe!

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