COCONUT COOKIES

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 6-dozen cookies

2-cups coconut flour*

3-cups whole-wheat flour

3-teaspoons baking powder

½-teaspoon salt

½-cup agave nectar

½-cup coconut oil

2-teaspoons vanilla

½-cup water

optional: dip top half in melted chocolate chips

In a standing mixing bowl mix together the coconut flour, whole-wheat flour, and salt.   

Add the wet to the dry and mix until uniform. 

Pat the dough into a gallon freezer bag.  Remove the air and seal shut.  Use a rolling pin to make the thickness uniform.   

Refrigerate for 10 minutes.

Remove the dough by using scissors to cut off the top of the bag.  Cut into 2 by 1-inch rectangles.

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 12-minutes or until lightly golden.

*Make coconut four by processing dry coconut in a blender.