I had a great time working in my friend’s kitchen yesterday morning, creating this new gluten free vegan recipe. I was inspired by her love of coconut, flax seeds, and chia seeds. She loves the feeling of the little seeds, and I thought, this would make a fantastic cookie. Perfect for pairing with a cup of coffee or tea. My husband called them mini scones! We quickly thought to put a glaze on top, since these cookies are not very sweet. The glaze was the perfect thing to give them the hint of sweetness without over doing it.
We had a fantastic time together; her son, my son and their dog had a wonderful playdate while we baked! I was so happy to have this opportunity.
1/2 Cup Millet Flour
1/2 Cup Potato Starch
1/4 Cup Sorghum Flour
1/4 Cup Brown Rice Flour
2 Tablespoons Tapioca Flour1 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder, Aluminum Free
1/4 Teaspoon Salt
1/3 Cup Agave Syrup
2 Tablespoons Organic White Sugar
1/3 Cup Coconut oil, melted
1 Flax egg made with 1 Tablespoon Flaxmeal and 3 Tablespoons Coconut Milk (or water)
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Zest (from one small lemon)
1/2 Tablespoon Lemon Juice (Juice from half a small lemon)
1 Cup Flaked Coconut, Unsweetened
1/4 Cup Whole Flaxseeds
1/4 Cup Chia Seeds
1/2 Cup Powdered Sugar
1 Tablespoon Lemon Juice
Dash of Turmeric for color (optional)
Preheat oven to 350 degrees. Mix together the dry ingredients in a mixing bowl: millet flour, potato starch, sorghum flour, brown rice flour, tapioca flour, xanthan gum, baking powder and salt. Set aside. In the bowl of an electric stand mixer, combine sugar, agave, melted coconut oil, flax egg, vanilla extract, lemon juice and lemon zest. Slowly add dry ingredients to wet. Once combined, fold in the flaked coconut, flaxseeds and chia seeds. Scoop rounded tablespoons onto a parchment lined cookie sheet, and bake for 10 minutes.
While baking, prepare glaze. Use more or less lemon juice depending on how thick you like the glaze. I used turmeric for color because I like a slight yellow tint. It’s just for fun.
When cookies come out of the oven, transfer to a cooling rack. Once completely cool, drizzle glaze over top.
Makes 24 (2 dozen).
Here is the batter after all the ingredients were incorporated. Look at all those cute seeds!!
Our test kitchen. We were trying all different things, and really liked our results!
Coconut-y, lemon-y, and crunchy from the seeds. Has a great chew from the coconut flakes, similar to oatmeal.
Great rainy spring day treat!