Dense, rich, and yummy.
Not something you normally think of when you think gluten-free cookies.
- 1 cup each pecans
- 1 cup prunes
- 1 cup almond meal (flour)
- 1/2 cup of oats (use gluten free if you are celiac)
- 1/2 cup brown rice flour
- 1 cup raw cacao powder (unsweetened)
- 1 1/4 cup coconut milk (unsweetened) canned
- 1/4 cup maple syrup
- 1 tsp of powdered ginger
- 1/2 tsp sea-salt
Drizzle of sea-salt on top optional but the additional salt with the sweetness and bitterness of the cacao is quite nice.
Use a blender to mix the ingredients if you want it really smooth, if not, just mix everything by hand in a mixing bowl and add the pecans and prunes chopped separately after mixing.
You can either chop or break the pecans to leave them rather large chunk. The prunes you can chop or mix in with the ingredients in a blender.
When you have a nice consistency, make portion size (per cookie) about 1 tbsp. or ice-cream scooper, and make them into round balls.
Put them on a baking sheet on a baking tray flatten them slightly.
Put the tray in the pre-heated oven at 350 degrees and bake for 15 min.
Take them out and move them to a rack to cool down.
Enjoy with a nice cup of tea.