Recipe:
mix 1 cup gluten free baking blend flour
1 cup anthonysgoods coconut flour,
1 tsp salt,
1 tsp xantham gum,
3 Tbsp cinnamon,
1 Tbsp ginger,
1 tsp cardamom
1 tsp nutmeg
1 tsp clove
1 tsp allspice
4 Tbsp catskillprovisions maple sugar.
3 bars (1 box) of Guittard Semisweet chocolate bars (I got them from Sahadis) Broken into small pieces.
Mix together.
Add 1 Tbsp baking Soda.
Pour on 1 capful vermontvillage AC vinegar.
In a separate bowl mix 3/4 cup anthonysgoods coconut oil,
1/2 cup Damiana Peppermint tea,
3 Tbsp vanilla (I used Damiana Rose Vanilla),
1/2 cup brown sugar,
1/4 cup each gobeyondfoods birch/stevia sweetener and coconut/birch/stevia sweetener
egg replacer mix of carringtonfarms hemp/chia simmered until gooey .
Pour dry mix into wet mix. Stir everything together and ball into tiny cookies.bake for 17 minutes at 350.
mix 1 cup gluten free baking blend flour
1 cup anthonysgoods coconut flour,
1 tsp salt,
1 tsp xantham gum,
3 Tbsp cinnamon,
1 Tbsp ginger,
1 tsp cardamom
1 tsp nutmeg
1 tsp clove
1 tsp allspice
4 Tbsp catskillprovisions maple sugar.
3 bars (1 box) of Guittard Semisweet chocolate bars (I got them from Sahadis) Broken into small pieces.
Mix together.
Add 1 Tbsp baking Soda.
Pour on 1 capful vermontvillage AC vinegar.
In a separate bowl mix 3/4 cup anthonysgoods coconut oil,
1/2 cup Damiana Peppermint tea,
3 Tbsp vanilla (I used Damiana Rose Vanilla),
1/2 cup brown sugar,
1/4 cup each gobeyondfoods birch/stevia sweetener and coconut/birch/stevia sweetener
egg replacer mix of carringtonfarms hemp/chia simmered until gooey .
Pour dry mix into wet mix. Stir everything together and ball into tiny cookies.bake for 17 minutes at 350.