Indian Summer Flower Cookies
Equipment
- Baking sheet
- parchment paper
- Hand-mixer
Ingredients
For the cookies:
- ⅓ cup tigernut flour
- ¼ cup arrowroot flour
- ¼ cup + 1 tablespoon coconut flour
- ¼ teaspoon baking powder
- Pinch sea salt
- ⅓ cup palm shortening, melted
- ¼ cup honey
- 3 tablespoons coconut milk
- 1 tablespoon unflavored gelatin powder
For the citrus icing:
- ½ cup palm shortening, soft but not melted
- 2 tablespoons pomegranate juice
- 1 tablespoon honey
- 1 tablespoon arrowroot flour
- 2 drops Citrus Fresh Young Living essential oil (optional or sub with lemon juice)
For the garnish:
- Edible flowers
Instructions
To make the cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the tigernut flour, arrowroot flour, coconut flour, baking powder, and salt in a bowl. Mix well.
- Combine the palm shortening, honey, and coconut milk in another bowl and stir well. Sprinkle the gelatin powder over the liquid and stir well with a whisk, making sure the gelatin is completely dissolved.
- Add the liquid mixture to the dry ingredients and mix well with a spatula to obtain a smooth dough.
- Spoon out heaping tablespoons of dough and line them up on the baking sheet, leaving space around so they can spread during baking. Flatten them up a little with your fingers to approximately ¼-inch to ⅓-inch thick.
- Bake in the oven until the edges turn golden, about 15 minutes. When done, allow to cool down before transferring to a cooling rack with a spatula.
To make the citrus icing:
- Combine the ingredients for the icing in a bowl or tall container and mix with a hand-mixer until smooth and creamy, about 30 seconds.
To decorate the cookies:
- Spread some citrus icing on top of each cookie and decorate with edible flowers.
Tried this recipe?Let us know how it was!