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Coconut Tahini Tropical Treats

Coconut Tahini Tropical Treats

2 cups coconut pulp

1 cup home-made tahini (or store-bought or any nut butter)

32 oz can of peaches (drain the syrup)

2 eggs

1 cup coconut flour

1 cup rice flour

1 tsp salt

1 tsp baking soda

2 tsp baking powder

1/2 cup splenda (or white or leave it out)

1/2 cup packed brown sugar

1 cup mini chocolate chips

1 cup raisins

1 cup chopped roasted almonds

Preheat the oven to 350 F

First purée a large can of peaches which has been drained of all liquid.   Add this to a large mixer or bowl along with coconut pulp, tahini and eggs.  Blend well.

To the same bowl, add the rest of the ingredients and stir just until combined.

Line a cookie sheet with parchment paper and using a small ice cream scoop or a large spoon, make medium-sized balls and place fairly close (they won’t spread).

Baking times will vary but 10-14 minutes should be about right.   It’s important not to over cook these or they will dry out quickly.  You just want to see a light browning on top of the cookie.   Remove and leave on the cookie sheet for 15 minutes to cool.

Keep in mind that when cooking with many gluten-free flours and especially coconut flour, cooking times are important because they hold moisture like regular white and whole wheat does not.     Coconut flour is very high in fibre so naturally it tends to suck up liquid like a sponge.    Refrigerate.  Freezes well.


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