Coconut Crisps

¾ cup chickpea flour (can also use romano bean flour)
1 tsp gluten free baking powder
½ tsp salt
½ cup coconut butter (can use butter if not dairy sensitive)
1/3-1/2 cup sucanat
1 egg (or equivalent  egg replacement)
2 tsp good quality vanilla
½ cup unsweetened dessicated coconut

In bowl, stir together flour, baking powder and salt.
In mixing bowl, cream together butter and sucanat.  Beat in egg and vanilla until light and fluffy.  Stir in dry ingredients and coconut.
Drop by spoon about 2 inches apart onto non-stick baking sheet.
Bake in 350°F oven for 8-10 minutes until golden brown.