- 3/4 cup chick pea flour
- 1 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1/2 coconut butter or regular butter
- 1/2 cup sucanat (a natural sweetener)
- 1 egg
- 2 tsp good quality vanilla
- 1/2 cup dessicated coconut
In a bowl, cream together butter and sucanat.
Beat in egg and vanilla until light and fluffy.
Stir in dry ingredients and coconut.
Drop dollops onto a baking sheet by spoon, each about 2 in. apart.
Bake at 350 for 8-10 minutes or until golden brown.