A few days ago I made a blunder, but from that blunder resulted these cookie wonders, so all’s well that ends well. I made the smart cake and when I was separating the eggs, the very last one, of course, was spoiled. I usually break the eggs carefully, precisely because of this, to detect any spoiled eggs, but by the last egg my mind went wild, and some of the spoiled egg ended up in the whites. So I had to throw away all the whites and crack another 5 eggs. The whites reached the above called cake, and with the yolks I did an experiment that resulted in the goodies presented in this recipe.
Ingredients
- 70 grams of coconut oil
- 70 grams of white sugar
- 5 egg yolks
- 150 grams of gluten-free white flour (I used the Belbake mix, but rice flour can also be used)
- 20 grams of coconut flour
- 2 tablespoons of coconut cream
- A grated teaspoon of sodium bicarbonate quenched with a little lemon or apple cider vinegar
- A few drops of lemon essence
- A packet of bourbon vanilla sugar (or a few drops of vanilla essence)
Recipe Method
I used the bowl mixer. In it I put liquid coconut oil, sugar and a pinch of salt. I mixed until the sugar melted. In the meantime, I prepared the other ingredients, which I added one by one: the egg yolks, the flavors, the sodium bicarbonate, and finally the flour. Now we should have a semi-soft dough, only good to take with a spoon and put it gently in the tray, on baking paper. They won’t expand too much when baking, so we can place the cookies as close to each other as possible. The composition is enough for a large oven tray, 32 pieces. Put the tray in the oven heated to 160 degrees Celsius for 12 minutes. Don’t keep them longer, because they dry out and become choky. After they cool, they can be stored in the refrigerator, in a hermetically sealed casserole, for a long time.
