* formaldehyde is sometimes used to extract the maple syrup from trees, best to stick with organic as often as possible.
The fact that these cookies are gluten free makes the texture lighter and slightly crumblier than other cookies but they were very moist and delicious, almost cake like, YUM! Honestly, put these babies in a bowl and eat with a spoon, maybe dollop some yogurt on top and you have a perfect, healthy dessert.
You will need:
2 tablespoons flax meal + 2 tablespoons water ( OR 1 egg)
1 1/2 cup Oats
1 cup brown rice flour
1 cup coconut flour ( could also use almond flour/meal, garbanzo flour, ground millet or quinoa )
1 teaspoon guar gum *optional, but it helps hold the cookies together and also is a pre biotic
1 teaspoon baking powder
1/2 teaspoon Kosher salt
2 teaspoons cinnamon
3/4 cup dried, organic apricots, chopped * regular dried apricots get their pretty orange color from sulfates
1/4 cup unsweetened coconut flakes
2 teaspoons real vanilla extract
3/4 cup Agave Nectar
2 slightly mushed bananas
*optional add-ins: chopped nuts, chocolate or carob chips, raisins.
Carob is similar taste to chocolate but is naturally sweetened unlike chocolate (unless you get unsweetened chocolate which is bitter) which gets it's sweetness from added sugar. Carob also has more vitamins than chocolate and is a good source of calcium.
Putting it all together:
Preheat oven to 375F
I threw everything into my KitchenAid mixer, banana last so it stayed slightly chunky and mixed till just combined. I ended up adding 1/4 cup water to better combine the ingredients. It probably depends on various factors so add it if you need to.
Either pour batter into a cookie pan or shape into cookies. Bake at 375F for 12-14 minutes until golden brown.