2 cups of flour (of preference, I used dark rye)
1/3 cup of coconut
1 teaspoon cinnamon
2 teaspoon ground cardamom powder
1 teaspoon baking soda
2 teaspoons powdered egg substitute, dry
1/4 cup of coconut oil (can use other oil too, but coconut is best)
1/2 cup of sugar
1/3 of a can of coconut milk (about 1/3 - 1/2 a cup, give or take) (use all the thick
coconut milk at the top, don’t shake can)
1/3 cup of maple syrup
optional - chopped dates and almonds are also good in this recipe
Preheat oven to 300 degrees and grease a cookie sheet lightly.
Mix dry ingredients in a bowl, set aside.
Mix wet ingredients, starting with coconut oil and sugar, then maple syrup, and last coconut milk.
Add wet to dry, mix well. Mixture will be almost like a shortbread dough.
Roll into tiny balls to make about 3 inch diameter cookies, 1/2 an inch thick.
Bake for about 12 minutes, keep an eye on them, taking out when they’re just slightly golden at very edges.
Enjoy with a hot cup of Indian chai!! (or beverage of choice).