These cookies have a delicate coconut flavor from the flour, and they are quite crumbly, but without being too dry. They are perfect with some coffee or tea, or even milk (but make it plant milk, to keep it vegan).
Ingredients:
- 130 g (1 cup) coconut flour
- 250 ml (1 cup) plant milk (coconut, oat, soy – the more neutral (or coconuty) the better)
- 30 g agave syrup
- 10 g (1.5 tbsp) carob powder
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
