Ingredients
120g coconut oil
225g coconut sugar
2 tsp vanilla bean paste
2 tsp ground cinnamon
2 tablespoons corn flour, mixed with 4 tablespoons of water (this is the egg replacement, if you don’t mind eating eggs then just use 2 eggs)
140g desiccated coconut, plus extra for rolling
300g gluten free plain flour
Dried fruit for decoration, I used dried strawberries, figs and glace ginger
Method
Pre-heat the oven to 180 degrees celcius. Line 2 baking trays with baking paper.
In a medium bowl beat the coconut oil, coconut sugar, vanilla and cinnamon, with electric beaters, until lighter in colour and creamy looking, about 5 mins. Add the egg replacement mixture (or the eggs), and beat for another few minutes until light and creamy.
Add the coconut and the flour and mix with a wooden spoon until combined.
Roll tablespoon size balls of the mixture in the extra coconut, then press into biscuit shape. Press a piece of dried fruit into the centre and press the dough around it to ensure it doesn’t fall out once it is baked.
Bake for 15-20mins or until just starting to turn golden. They will be soft when you pull them out but will harden when cool. This will ensure a good chewy texture rather than a hard crunchy one.
Enjoy!
I love old school too. Nice photos!
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Gorgeous photos 🙂
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Thanks Lucylox! Did you try them out?
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