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  • Recipe:

    Toasted Arrowroot Cookies Recipe

    Toasted Arrowroot Cookies
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Crunchy and light, melt-in-your-mouth yumminess. These cookies taste like a toasted marshmallow.

    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.

    Comments and Reviews

  • samantha says:
    I quartered this recipe. That was interesting. After all the trouble I went though quartering everything including the egg yolk I decided I was going to throw the egg white in. The whole egg white! No idea what was going through my head. I think I was scared to add more milk for some reason. Anyway, the cookies were like flat hard marshmallows, which remind me of stale marshmallows,b but I'm weird in that I like stale marshmallows more than fresh ones. Reply
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