|Coconut Oatmeal Cookies|
These cookie treats are delicious and nutritious. Creamed Clover Honey (found it at Trader Joe's) adds a buttery flavor and acts as a natural antibiotic. Shredded coconut keeps the cookies soft and chewy. Coconut also has numerous health benefits. Fenugreek's maple flavor enhances the oatmeal while helps to naturally keep blood sugar from spiking while acting as a diuretic.
Here's a cookie recipe that everyone seems to enjoy, especially my mom.
Preheat oven to 375 F.
1 cup Pasture Butter melted
1 cup Organic Dark Brown Sugar
1 cup Creamed Clover Honey
1 tsp Fenugreek Extract (or Powdered Fenugreek)
1 tsp Organic Free Trade Vanilla Extract
1 egg beaten with 1/2 tsp Sea Salt
1 cup Bob's Red Mill Gluten Free All Purpose Flour
1 1/2 tsp Aluminum Free Baking Soda
1 tsp ground Cinnamon
4 Tbsp Lecithin Granules (Mom used it as an alternative to the Excelon Patch - good for overall health)
1 cup Shredded Organic Coconut
2 cups Organic Oatmeal
Melt the butter. Add the brown sugar and clover honey and mix well. Add fenugreek and vanilla extracts, mix well.
In a separate bowl, mix gluten free flour, baking soda, sea salt, and cinnamon and lecithin granules.
Add the flour mixture into the butter mixture; mix well.
Add the shredded coconut and oatmeal.
Take about 1 - 2 tablespoons of raw cookie dough and roll into a ball between the palms of your hands and gently flatten. Place on a cookie sheet that has been lined with parchment paper.
Tip... have several cookie sheets lined with parchment paper and place all of the cookie sheets in the oven at the same time. Bake for 8-10 minutes - when the cookies are golden (not burnt) they are ready. Allow to cool.