Green Pea, Mint and Coconut Cookies
Over a year ago
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Ingredients
- 150g frozen mint peas
- 1 teaspoon vanilla bean paste
- 2 tightly packed tablespoons fresh mint leaves
- 40g coconut oil or butter
- 21g Natvia stevia blend (equal to 7 sachets)
- 2 eggs
- ½ teaspoon baking powder
- 40g rice flour
- 10g coconut flour
- 10g almond meal
- 5 tablespoons coconut flakes
Accompaniment
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Description
Recipe by sweetpeace
Method
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1
Cook the peas as instructed on the packet and drain well.
Melt coconut oil in small pan over low heat, sprinkle in Natvia stevia blend and stir until dissolved.
Add peas, eggs, vanilla bean paste and mint leaves to food processor, while the motor is running pour in coconut oil and Natvia mixture. Process until nearly smooth.
In a separate bowl combine flours and stir well to mix together evenly.
Add flour mixture to food processor and pulse until well combined.
Fold in coconut flakes then let the mixture rest for a few minutes, the flour will absorb some of the moisture.
Using a dessert spoon, dollop mixture onto cookie trays lined with non-stick baking paper.
Bake at 190 degrees Celcius for 15 to 20 minutes or until the edges just start to turn golden.
Tips and Tricks
These cookies are gluten and dairy free and freeze well.
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