They're packed with peanut butter flavor, sweetened
naturally with coconut sugar, have no eggs or dairy or oil, AND they use quinoa flour which is packed with minerals and protein.
I also cook
with coconut sugar as I prefer that it contains more of its natural minerals than refined white sugar.
I made a substitution for the maple
syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.
I'm a bit obsessed
with coconut sugar at the moment so I'm always thrilled to find more recipes that use it!
Along with those healthy whole food ingredients, these cookies are sweetened
with coconut sugar for a delicious way to add body - loving minerals and avoid white sugar.
In a food processor, combine cold coconut
oil with coconut sugar and mix for a couple of minutes until well combined.
I've made chocolate chip
cookies with coconut sugar before and they turned out beautiful, but have yet to try them with a little almond extract.
Seeing cinnamon and butter sure got my attention and being so in
love with coconut sugar right now, I couldn't wait to try it out.
Some of my favourite recipes to date are coconut scroll
scones with coconut sugar rolled in the middle of the scones, or the good old fashioned sticky date pudding.
Although I have not personally tried
swapping with coconut sugar, I think it would be a great substitution in place of the maple sugar!