Toasted Arrowroot Cookies Recipe Description: Crunchy and light, melt-in-your-mouth yumminess. These cookies taste like a toasted marshmallow. Prep Time: 15 MinutesCook Time: 15 MinutesServings: 3 dozen cookies Difficulty: Moderate Recipe Ingredients: 2 1/2 cups arrowroot flour (plus a extra for dusting) 1 cup coconut sugar (I was out and used sucanant. Taste great, but the former would keep a light color) 1 tablespoon coconut oil, melted 1 pasture-raised egg yolk 1/4 - 1/3 cup coconut milk 1 teaspoon vanilla 1/4 teaspoon salt Recipe Instructions: Place arrowroot flour (including extra for dusting) on a parchment lined baking sheet and toast at 425 degrees for about 10 minutes, stirring 3 times. Toasting the flour gets rid of the usual arrowroot flavor and replaces it with a lovely toasted flavor. Allow flour to cool somewhat before proceeding and lower oven temperature to 350 degrees. Place sugar and arrowroot powder in a food processor and blend until sugar becomes powdery. Put into a medium bowl. If you don't have a food processor, you can skip this step and simply sift your sugar and arrowroot powder into a bowl. Add melted coconut oil, egg yolk, salt, vanilla and 1/4 cup of coconut milk. Knead in the bowl until the dough barely comes together and is pliable. Think pie crust consistency, but don't be afraid to overwork the dough....there is no gluten! Add additional coconut milk if necessary to get the right texture. Do not make the dough too wet or it will not hold when cut. Roll the dough out on a lightly floured surface sprinkled with the additional arrowroot flour to a thickness of your liking, usually 1/8 to 1/4 inch thick. Cut into shapes with a cookie cutter or glass. Arrange the cookies on a lined baking tray and bake at 350 degrees for 15-17 minutes.