Among the holiday spread you would find jumbles, the first cookie. Some are soft and fluffy, others are flat and round. I've come up with a gluten-free version of coconut lace cookies, or jumbles. These flat, buttery, crispy little treats are delicious by themselves or are a beautiful finish to a bowl of ice cream.
Prep time: 15 minutes, Bake time: 13 minutes, Makes 45 cookies
- 1 cup coconut sugar
- 1/2 cup butter (1 stick), softened
- 2 eggs
- 1/2 cup blanched almond flour
- 1/2 cup arrowroot powder
- 1 cup shredded coconut (unsweetened)
- Preheat oven to 350º. Line baking sheet with parchment paper.
- Cream together the sugar and butter in a mixing bowl. Beat in the eggs, one at a time, and beat the mixture together. Turn the mixer on low and slowly add almond flour, arrowroot powder, and coconut until combined.
- Use a teaspoon to measure and drop dough onto the cookie sheet; not a heaping teaspoon, or else they won't cook properly. Keep the cookies at least 2 inches apart. They spread a lot.
- Bake for 13-15 minutes or until the edges are lightly browned. Take care not to over-bake or they will lose their buttery, almost caramel-ish flavor and just taste burnt. Allow to cool at least 5 minutes before transferring to cooling racks. Store in air-tight containers.