Maple cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• pinch of salt
• 25 g (1/3 cup) grated coconut, unsweetened
• 25 g (1/2 cup) crunchy rice cereal*
• 25 g (1/4 cup) walnuts, chopped
• 50 g (1/4 cup) light olive oil
• 160 g (1/2 cup) maple syrup
• 1 large egg
• 5 ml (1 tsp) vanilla extract

PREPARATION

1. In a medium bowl, combine flour, baking powder, salt, coconut, crunchy rice and chopped walnuts. Set aside.
2. In a large bowl, combine oil, maple syrup, egg and vanilla extract. Beat vigorously with a whisk.
3. Add the dry mixture to the liquids and stir well with a wooden spoon.
4. Cover the dough and let rest in the refrigerator for 2 to 3 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Spoon onto a baking sheet lined with parchment paper.
7. Flatten cookies with a wet fork.
8. Bake on the top rack, 18 to 20 minutes, until golden brown.
9. Carefully remove cookies with a spatula and let cool on a wire rack.