We realized the recipe for bread and cookies are basically the same. Just that you'll need yeast for the bread. With cookies, you can make them as simple as you want, and you don't have to wait for the batter to rise.
(Last time when we made bread we didn't have a proper dough, it was more of a batter because it was quite soupy from too much water and coconut milk, which was why the bread was a bit moist inside, but really they turned out fine.)
But back to the cookies. These ones are so easy to make that we wonder why we've never baked cookies before, like those good school girls who go door to door in the movies. Actually for this cookie recipe we didn't use exact measurements. We just poured out the ingredients into the bowl as we saw fit, mixed them well, and then hoped for the best. Seriously. The irony is that those times when we really were strictly following measurements for making cookies or bread, the blasted things never turn out what they're supposed to be.
If our bread batter was a bit soupy, our cookie batter was quite sticky that it was a bit of an effort to stir. We resisted the urge to add some water. We tasted a tiny bit of it to check if it's just the right sweetness. Never mind the raw egg, a little raw egg can't hurt. After that we scooped out a spoonful of the batter onto an oiled Pyrex dish and popped it into a pre-heated oven. Seriously we didn't even consult which temperature is the best, and for how long. Our default temperature is always 100 degrees Celsius because that way there's no danger of getting them toasted black.
Ten to fifteen minutes later we had cookies. Yummy, guilt-free ones. Edge thought so too. Okay, there's sugar, but we have to live a little. Really should have made more because they promptly disappeared into our mouths.
1/2 cup Coconut flour
3/4 cup Glutinous rice flour
1/4 cup Skim milk
2 tbsp ground Flaxseed
4 tbsp Muscovado sugar
1 tsp Baking soda
1/2 tsp Cinnamon
2 tbsp Honey
brokent bits of Dark chocolate
6 tbsp Coconut oil
Sift the dry ingredients in a bowl and mix well.
In a separate bowl, mix the wet ingredients.
Add the wet ingredients into your first bowl.
Fold it in evenly until everything is mixed.
Preheat your oven for 10 minutes at 100 degree celsius
Next, smear some coconut oil on the inside of a Pyrex dish
Place spoon-sized dollops of the batter on the dish, spacing them evenly
Bake for about fifteen minutes, or until the cookies are nicely puffed and cracked on top.