Yield: 40 cookies
MIX dry ingredients and set aside
- 1 ½ cups sorghum flour
- 1/2 cup tapioca flour
- 1 cup almond flour
- 1/4 tsp salt
- 2 Tbsp ground golden flax seed
- 2 Tbsp ground chia seed
- 3/4 cup coconut oil
- 2/3 cup powdered sugar organic
- 1/4 cup water
- 1/4 cup maple syrup
- 2 tsp liquid vanilla if using powdered vanilla, add 2 teaspoons water
ADD at the very end
- 1 1/4 cups chopped dates if you have really sticky mushy dates, you may need to roll them in flour first
- 1 cup chopped toasted walnuts OR toasted pecans
MIX dry ingredients together and set aside.
CREAM oil and sugar together in a separate bowl.
ADD water, maple syrup, and vanilla to creamed mixture and stir.
ADD dry ingredients and mix well.
STIR in chopped dates and nuts. The mixture should be moist.
LET sit for at least 10-15 minutes so the flax seed can absorb the liquid.
FORM into ping-pong sized balls (about 1 inch in diameter). A cookie scoop is helpful in getting the right size.
PRESS them together gently and roll in the palm of your hand.
BAKE on a oiled or parchment paper covered cookie sheet @ 300F for around 20-25 minutes. (Ovens vary–some take 20 minutes and others take 30 minutes.) You'll know when they are finished if they are golden on the bottom of the cookie.
COOL on cookie sheet for 5 minutes before taking off the pan and put on a cooling rack.
COOL 10 more minutes.
ROLL in powdered sugar while still warm. (If they are too hot, the sugar will melt, if they are too cold, the sugar won't stick.)
COOL on rack until completely cool.
STORE on wax paper in refrigerator or freezer until ready to eat.
If you don’t have the gluten-free flours, you can omit the sorghum flour, tapioca flour, and almond flour, and replace it with 3 cups of whole wheat pastry flour. Adjust moisture as needed.
You can make the cookie dough in advance and refrigerate it. You’ll need to allow a couple hours for the dough to “thaw” before forming into balls, because the coconut oil gets hard.