Sunshine Cookie Crisps Coconut Crispy Indian Spiced Oatmeal Cookies Dedicated to Lily and Ethan gluten-free makes 2 dozen cookies Sunshine Cookies will get a wow from adventurous eaters, and seconds will even go into the mouths of the cautious. Thin and crispy, toasty with coconut with warming Indian spices. The bright yellow sunshine comes from the magic ingredient turmeric. They are plenty sweet but not too. Take them anywhere you want to create a sensation. The recipe was born out of one of those curious shower questions: I wonder what turmeric would be like in a cookie? I was going to call them Golden Child Crisps, but my happily munching on her third cookie, nine-year-old friend Lily, declared that they should be called Sunshine Cookies because they made her feel sunny. So be it.
Ingredients ½ cup/113g coconut oil 1 cup/100g old fashioned rolled oats (gluten free) ¼ cup/22g toasted unsweetened dry coconut 2 tablespoons/13g flaxseed ground 3 tablespoons + 1 ½ teaspoons/25g tapioca flour ½ cup/80g unrefined cane sugar I use Rapunzel 1 teaspoon baking powder ½ teaspoon sea salt seeds from 3 green cardamom pods 6 black peppercorns 2 teaspoons ground ginger 1 teaspoon turmeric powder or paste ¼ teaspoon freshly ground nutmeg 1 tablespoon raw apple cider vinegar
Method Preheat oven to 350F/ 176C Line a baking sheet with parchment paper Toast coconut and oats in preheated oven on parchment lined baking sheet for 4-5 minutes or until toasty smelling. Grind whole spices with flaxseed Mix spices/flax together with salt and baking powder set aside In a food processor grind oatmeal and coconut until fine Add all dry ingredients and process 15 seconds Add coconut oil and ACV Pulse 5-6 times until combined. Measure 1 tablespoon dough per cookie Bake for 8 minutes Flatten warm cookies with jar bottom or press Cool off the cookie sheet To make them perfectly crisp bake in the dehydrator or oven at 145F /63C For 1 hour and 15 minutes. With Love Enjoy!