Author: Jennifer’s Kitchen
Ingredients
- 2 tablespoons flax meal (see notes above)
- 1/4 cup very hot water
- 1/4 cup coconut oil
- 3/4 cup raw sugar or turbinado sugar
- 1/4 cup coconut milk (I use coconut cream)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup almond meal (finely ground almonds)
- 1 cup quick-cooking oats (?)
- 1 cup unsweetened shredded coconut
- 1 cup crispy rice cereal
Instructions
- Place flax meal and very hot water in a small to medium bowl. Stir together. Set aside.
- With an electric mixer, cream together oil and sugar in a mixing bowl. Beat very well on high speed.
This may take a few minutes. Raw sugar and a small amount of oil take longer to cream together than do white sugar and a lot of butter. Set aside. - Beat flax meal and water mixture on high speed for 1 1/2 minutes. Flax mixture should be very fluffy and stretchy.
- Pour flax mixture into oil and sugar mixture and mix on high speed for 1 minute.
- Add coconut milk, vanilla, and salt and beat on high speed until very thoroughly mixed.
- Add almond meal and mix well.
- Stir in oats, coconut, and rice cereal. Mix until all ingredients are thoroughly incorporated. (I use a spoon for this step.)
- Drop by teaspoonfuls onto oiled baking sheet.
- Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottom and edges.
Allow to rest on baking sheet for 1 to 2 minutes before removing to rack to cool.
